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Sweet Potato Crisp

 Sweet Potato Crisp
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.
12 ServingsPrep: 40 min. Bake: 35 min.


  • 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


  • 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.
  • 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,

2 of 2

Sweet Potato Crisp (continued)

Nutritional Facts: 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.