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Oat-Topped Sweet Potato Crisp

I offered to bring this recipe for Thanksgiving once and now we have it every year. It is a requirement. A very good way to enjoy your sweet potatoes. It's practically a dessert. I like that you can put more apples or pears depending on how you like it. It's a flexible dish. And add more sweet potatoes if you need to stretch it to serve more people. You can put the pecans in with the fruit or with the topping. I once accidentally left out the quick oats and it was still fine.

1 package (8 ounce) cream cheese, softened

1 can (40 ounces) cut sweet potatoes, drained

3/4 cup firmly packed brown sugar, divided

1/4 teaspoon ground cinnamon

1 cup chopped apples or pears

2/3 cup chopped cranberries (dried work, too)

1/2 cup flour

1/2 cup old-fashioned or quick cooking oats, uncooked

1/3 cup butter or margarine

1/4 cup chopped pecans

Preheat oven to 350˚. Beat cream cheese by itself for a bit, then add sweet potatoes, 1/4 cup brown sugar and cinnamon with electric mixer on medium speed until well blended. Spoon into 1 1/2 quart casserole dish (use a longer pan instead of deeper). Top with apples (or pears) and cranberries.

Mix flour, oats and 1/2 cup brown sugar in medium bowl. Cut in butter until mixture resembles coarse crumbles. Stir in pecans. Sprinkle over fruit mixture. Bake 35 to 40 minutes or until heated through.

Serves at least 8.

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