Maple Glazed Sweet Potato Crisp

I apologize for this picture. I didn't take the time to snap a picture on Thanksgiving, so this is a picture of the reheated leftovers. It was a beautiful dish fresh out of the oven and an almost perfect copy of a Sweet Tomatoes menu item that I have been enjoying this month. This will be our sweet potato item for the next few Thanksgivings at least. It is soooo good! I just want to post it here for safe keeping since I made it up and I'm afraid I'll forget how I did it.

Maple Glazed Sweet Potato Crisp

 serves 8

Preheat oven to 375 degrees. Spray a deep dish pie plate or 8X8 inch baking dish with non stick cooking spray.

filling:
4 large sweet potatoes, peeled and cut into 1/2 inch cubes
2 large apples, peeled, cored and cut into 1/2 inch cubes
1 cup dried cranberries
3 Tablespoons granulated sugar
3 Tablespoons all purpose flour
1/2 teaspoon salt
1/4 cup pure maple syrup

topping:
1/2 cup all purpose flour
1/4 cup granulated sugar
1/4 cup brown sugar, packed
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
6 Tablespoons cold, unsalted butter, cut in small pieces
2/3 cups chopped pecans

Place first six filling ingredients in large bowl and toss to coat evenly with the sugar and flour.
Place filling in prepared baking dish.
Drizzle maple syrup evenly over sweet potato mixture.

Place first 6 topping ingredients in food processor. Pulse until the mixture is crumbly and no large pieces of butter are visible. Pour into small bowl and add pecans. Stir to combine.

Sprinkle topping mixture over sweet potato mixture in baking dish.
Bake 30-40 minutes until bubbly and topping is golden brown. Sweet potatoes should be soft, but not mushy, when pierced with the tip of a sharp knife.
Cool on wire rack for about 20 minutes before serving.