Sweet Potato Crisp Recipe
Sweet Potato Crisp Recipe photo by Taste of Home

Sweet Potato Crisp Recipe

Publisher Photo
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.
MAKES:12 servings
TOTAL TIME: Prep: 40 min. Bake: 35 min.
MAKES: 12 servings

Ingredients

  • 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

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.

Directions

  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.
Originally published as Sweet Potato Crisp in Light & Tasty December/January 2007, p51

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.

Reviews for Sweet Potato Crisp

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Oct. 7, 2013

"This sweet potato dish is amazing! I am always looking for recipies with sweet potatoes; particularly those that don't contain sugar shock. I didn't have to modify this at all. It was sweet enough with just the topping. I used frozen cranberries and they weren't too tart. All of my family liked this all my boys and my super picky husband, which is saying something. Definately will be making this again."

MY REVIEW
Reviewed Nov. 13, 2011

"We first made this for Thanksgiving 2006. It is so good we have had it every Thanksgiving since then."

MY REVIEW
Reviewed Dec. 23, 2010

"I made this for my Thanksgiving dinner and everyone loved it. I'm going to bring it to my in laws Christmas dinner and I'm sure I'll get plenty of raves."

MY REVIEW
Reviewed Sep. 18, 2008

"this is a yummy recipe my sister has been making it the last 4 years for thanksgiving.Its so good its manditory she make it."

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