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Sweet Potato Crisp Recipe

Sweet Potato Crisp Recipe

Kathy Hamsher of Moon Township, Pennsylvania shares her not-too-sweet potato crisp with a wonderful buttery crumb topping. “This is a welcome change from candied sweet potatoes,” she writes.
TOTAL TIME: Prep: 40 min. Bake: 35 min. YIELD:12 servings


  • 4 medium sweet potatoes, cooked, peeled and cubed
  • 1/4 cup chopped pecans
  • 1 package (8 ounces) fat-free cream cheese
  • 1/4 teaspoon ground cinnamon
  • 2 medium apples, quartered
  • 1 cup fresh or frozen cranberries
  • 1/2 cup all-purpose flour
  • 1/2 cup quick-cooking oats
  • 1/2 cup packed brown sugar
  • 3 tablespoons cold butter


  • 1. In a large bowl, beat the sweet potatoes, cream cheese and cinnamon until smooth. Spread evenly into an 11-in. x 7-in. baking dish coated with cooking spray. Place apples and cranberries in a food processor; cover and process until chopped. Spread over sweet potato mixture.
  • 2. In a small bowl, combine the flour, oats and brown sugar; cut in butter until mixture resembles coarse crumbs. Stir in pecans; sprinkle over filling. Bake, uncovered, at 350° for 35-40 minutes or until topping is golden brown and fruit is tender. Yield: 12 servings.

Nutritional Facts

1 serving equals 180 calories, 5 g fat (2 g saturated fat), 9 mg cholesterol, 140 mg sodium, 29 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1 fat.