Ingredients
4 medium sweet potatoes (about 2-1/2 pounds), peeled and cut into 1-inch cubes1 package (8 ounces) fat-free cream cheese1/4 teaspoon ground cinnamon2 medium apples, quartered1 cup fresh or frozen cranberries1/2 cup all-purpose flour1/2 cup quick-cooking oats1/2 cup packed brown sugar3 tablespoons cold butter1/4 cup chopped pecans
Preparation
Preheat oven to 350°. Place sweet potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain well.
In a large bowl, beat potatoes, cream cheese and cinnamon until smooth. Spread into an 11x7-in. baking dish coated with cooking spray. In a food processor, pulse apples and cranberries until chopped; spread over potato mixture.
In a small bowl, mix flour, oats and brown sugar; cut in butter until crumbly. Stir in pecans; sprinkle over top. Bake, uncovered, until topping is golden brown and apples are tender, 35-40 minutes.
