Yes, I’m classifying this as a side dish, but it could easily serve as a dessert! I make this every year during the holidays and I’ve had lots of friends and family cross-over to becoming sweet potato lovers after sampling this dish. No surprise! I especially love the layer of apples and cranberries, hidden beneath the crumble topping – bet you will as well.
8 oz. cream cheese, softened
40 oz. can sweet potato chunks, drained, or 3-4 large sweet potatoes, peeled, chunked and cooked until fork-tender
1/4 cup brown sugar + 1 Tbs. brown sugar, divided use
1/2 tsp. pumpkin pie spice
1/2 Granny Smith apple, skin on, diced
2/3 cup chopped fresh cranberries, cut in half
1/2 cup flour
1/2 cup whole oats
1/2 cup sugar
1/3 cup butter, softened
1/4 cup chopped toasted pecans
1 tsp. freshly grated orange zest
In a large mixing bowl, beat cream cheese until smooth; beat in sweet potatoes, 1/4 cup brown sugar, & pumpkin pie spice.
Spread sweet potato mixture into a greased 1 1/2 quart baking dish (a deep dish pie plate works really well, too).
Top sweet potato mixture with chopped apple and cranberries; sprinkle 1 Tbs. brown sugar over apples and cranberries.
In same large mixing bowl, combine flour, oats, sugar, pecans and orange zest. Using a pastry blender (or a fork and knife) cut butter into this mixture until crumbly; spread evenly over the apple/cranberry layer.
Bake, uncovered, in preheated 350 degree oven for 35-40 minutes or until golden brown and hot throughout.
Now You’re Cookin’,