Heat oven to 350°F.

Lightly grease a 1-1/2 quart baking dish; set aside.

Drain Bruce’s Yams Cut Sweet Potatoes, and cut up into smaller pieces. Transfer to a bowl and add blueberry pie filling; mix to combine. Transfer to the prepared dish and bake for 30 minutes.

Mix brown sugar with the oats, flour, cinnamon and salt. Cut 1/2 cup butter into mixture until crumbly. Remove dish from oven (after 30 minutes) and scatter the crisp topping over the yam-blueberry mixture and bake an additional 10 minutes until golden brown.

*For extra crunch, add 1/2 chopped pecans to the crisp topping.