Cranberry Sweet Potato Casserole

This may be one of the dumbest or greatest things I’ve bought for my kitchen.  I will have to let you know once I receive it and start using it.  We love breakfast sandwiches, but the assembly and everything can take time.  I don’t always have them frozen on hand, so I thought this might save us a lot of time and energy:  the breakfast sandwich maker actually MAKES the sandwich with the egg in it for you.  How cool is that?  Well, definitely something different and fun.

Recipe:  This was an interesting twist on using up sweet potatoes.  I would recommend always serving it warm.  My other favorite sweet potato casserole seems to be good hot or cold.  Very similar, but with a tang of cream cheese – everyone liked it.

Cranberry Sweet Potato Casserole
serves 8-10

8 oz. cream cheese, soft
40 oz. sweet potatoes, (drain the can, or cooked from raw)
1/4 cup brown sugar
1/2 teaspoon cinnamon

Topping:
1 apple (like Granny Smith or Jonathon, but most will work), chopped
2/3 cup chopped cranberries
1/2 cup flour
1/2 cup brown sugar
1/2 cup oats (quick or old fashioned)
1/4 cup butter, cold and cut up
1/4 cup chopped pecans (optional)

1.  Spray a 1 and 1/2 qt. or 8×8 or 9×9 pan with cooking spray.
2.  Heat up the oven to 350 degrees.
3.  Beat the cream cheese, potatoes, 1/4 cup brown sugar and cinnamon until creamy.
4.  In a medium bowl, toss the rest of the brown sugar, apples, cranberries, flour and oats.  Crumble in the butter and mix until you get coarse crumbs.
5.  Put the potatoes into the dish.  Top with the topping.  Bake for 35-40 minutes.

Recipe from Kraft