Oat-Topped Sweet Potato Crisp

• 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
• 2 lb. (900 g) sweet potatoes (about 4), peeled, quartered and cooked
• 3/4 cup packed brown sugar, divided
• 1/4 tsp. ground cinnamon
• 1 Granny Smith apple, chopped
• 2/3 cup chopped cranberries
• 1/2 cup flour
• 1/2 cup quick-cooking oats
• 1/3 cup cold non-hydrogenated margarine
• 1/4 cup chopped pecans

1. Heat oven to 350F.
2. Beat cream cheese, potatoes, 1/4 cup sugar and cinnamon with mixer until blended.
3. Spoon into 1.5-L casserole dish; top with fruit.
4. Mix flour, oats and remaining sugar in medium bowl; cut in margarine with pastry blender or 2 knives until mixture resembles coarse crumbs.
5. Stir in nuts; sprinkle over fruit.
6. Bake 35 to 40 min.
7. or until heated through.

cream cheese, brown sugar, ground cinnamon, apple, cranberries, flour, oats, cold non, pecans

Taken from www.kraftrecipes.com/recipes/oat-topped-sweet-potato-crisp-138392.aspx (may not work)