This weekend was great outside. It was almost 60 degrees outside and it was perfect weather to start grilling and pretending it was spring. When I came across a recipe for Sweet Potato Crisp in a church cookbook — the same one where I found the drop cookies and m&m oatmeal cookies.
This recipe for Sweet Potato Crisp sounded great and like a nice change from other sweet potato recipes.
Sweet Potato Crisp
1 pkg cream cheese, softened
1 can (40 oz) cut sweet potatoes, drained
3/4 c honey
1/4 tsp ground cinnamon
1 c chopped apples
2/3 c chopped cranberries
1/2 c oatmeal, uncooked
1/3 c cold butter
1/4 c chopped pecans
Beat cream cheese, sweet potatoes, 1/4 c honey and cinnamon with an electric mixer on medium speed until well-blended. Spoon into a 1 1/2 quart casserole dish, top with apples and cranberries.
Mix oats butter, and pecans until it resembles coarse crumbs. Sprinkle over fruit mixture. Bake 35 to 40 minutes at 350 degrees or until heated through.