Sweet Potato Crisp Recipe

4.5 4 6
Sweet Potato Crisp Recipe
Sweet Potato Crisp Recipe photo by Taste of Home
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Sweet Potato Crisp Recipe

Read Reviews
4.5 4 6
Publisher Photo
My not-too-sweet potato crisp features a wonderful buttery crumb topping. This is a welcome change from candied sweet potatoes.—Kathy Hamsher, Moon Township, Pennsylvania
MAKES:
12 servings
TOTAL TIME:
Prep: 40 min. Bake: 35 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 40 min. Bake: 35 min.

Ingredients

  • 4 medium sweet potatoes, cooked, peeled and cubed
  • 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
  • 1/4 cup chopped pecans

Directions

In a large bowl, beat the sweet potatoes, cream cheese and cinnamon until smooth. Spread evenly into an 11x7-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.
Originally published as Sweet Potato Crisp in Light & Tasty December/January 2007, p51

Nutritional Facts

1 serving: 206 calories, 5g fat (2g saturated fat), 10mg cholesterol, 165mg sodium, 36g carbohydrate (19g sugars, 3g fiber), 5g protein. Diabetic Exchanges: 2 starch, 1 fat.

  • 4 medium sweet potatoes, cooked, peeled and cubed
  • 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
  • 1/4 cup chopped pecans
  1. In a large bowl, beat the sweet potatoes, cream cheese and cinnamon until smooth. Spread evenly into an 11x7-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

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Reviews forSweet Potato Crisp

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beckihomecki User ID: 1537566 146521
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
pammy jean User ID: 1892461 162749
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
vanillaripple User ID: 3290946 146946
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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