Sweet Potato Crisp

• 8 ounces Philadelphia Cream Cheese, softened
• 40 ounces sweet potatoes, cut and drained (1 can)
• 34 cup firmly packed Splenda brown sugar blend, divided
• 14 teaspoon ground cinnamon
• 1 cup chopped apple
• 23 cup chopped cranberries
• 12 cup flour
• 12 cup old fashioned oats or 12 cup quick-cooking oats, uncooked
• 13 cup cold butter or 13 cup margarine
• 14 cup chopped Planters pecans

1. PREHEAT oven to 350F.
2. Beat cream cheese, sweet potatoes, 1/4 cup of the sugar and cinnamon with electric mixer on medium speed until well blended.
3. Spoon into 1-1/2-quart casserole dish; top with apples and cranberries.
4. MIX flour, oats and remaining 1/2 cup sugar in medium bowl; cut in butter until mixture resembles coarse crumbs.
5. Stir in pecans.
6. Sprinkle over fruit mixture.
7. BAKE 35 to 40 minutes or until heated through.
8. KRAFT KITCHENS TIPS Great Substitute Prepare as directed, using PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese.

cream cheese, sweet potatoes, brown sugar, ground cinnamon, apple, cranberries, flour, oats, cold butter, planters pecans

Taken from www.food.com/recipe/sweet-potato-crisp-324734 (may not work)