Oat-Topped Sweet Potato Crisp

• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1 can (40 oz.) sweet potatoes, drained
• 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 old-fashioned or quick-cooking oats, uncooked
• 1/3 cup cold butter or margarine, cut into chunks
• 1/4 cup chopped PLANTERS Pecans

1. Heat oven to 350F.
2. Beat cream cheese, potatoes, 1/4 cup sugar and cinnamon with mixer until blended.
3. Spoon into 1-1/2-qt.
4. casserole sprayed with cooking spray; top with fruit.
5. Mix flour, oats and remaining sugar in medium bowl; cut in butter until mixture resembles coarse crumbs.
6. Stir in nuts.
7. Sprinkle over fruit.
8. Bake 35 to 40 min.
9. or until heated through.

philadelphia cream cheese, sweet potatoes, brown sugar, ground cinnamon, apple, cranberries, flour, oldfashioned, cold butter, pecans

Taken from www.kraftrecipes.com/recipes/oat-topped-sweet-potato-crisp-52838.aspx (may not work)