Sweet Potato Crisp
Transform your autumn menu with this irresistible Sweet Potato Crisp—a comforting dessert (or indulgent side dish) that's bursting with warm, spiced flavors and a perfectly crunchy topping. This recipe combines tender, caramelized sweet potatoes cooked in a luscious brown sugar and cinnamon glaze with a delightful topping of buttery oats, nutty pecans, and a hint of vanilla. It's quick to prep in just 20 minutes and bakes to golden perfection for the ultimate crowd-pleaser. Ideal for holiday gatherings or cozy weeknight treats, serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an unforgettable finish. Rich in texture and flavor, this Sweet Potato Crisp is guaranteed to become a seasonal favorite! Keywords: sweet potato crisp recipe, fall dessert, holiday recipes, spiced sweet potatoes, oat pecan crumble.
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Recipe Information
Ingredients
- 3 medium-sized sweet potatoes
- 6 tablespoons unsalted butter
- 1 cup brown sugar
- 1 teaspoon cinnamon
- 0.5 teaspoon nutmeg
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 1 cup rolled oats
- 0.5 cup all-purpose flour
- 0.5 cup pecans
- 0.25 cup granulated sugar
Instructions
Preheat your oven to 375°F (190°C).
Peel the sweet potatoes, then slice them into thin rounds about 1/4-inch thick.
In a large saucepan, melt 3 tablespoons of butter over medium heat. Add the sliced sweet potatoes and cook for 5-7 minutes, stirring occasionally, until they begin to soften slightly.
Add 1/2 cup of brown sugar, cinnamon, nutmeg, vanilla extract, and salt to the pan. Stir well to coat the sweet potatoes. Cook for an additional 3-5 minutes until the mixture becomes syrupy. Remove from heat and transfer the mixture to a 9x9-inch baking dish, spreading it out evenly.
In a mixing bowl, combine rolled oats, flour, pecans (roughly chopped), granulated sugar, and the remaining 1/2 cup of brown sugar. Mix well.
Melt the remaining 3 tablespoons of butter and pour it into the oat mixture. Stir until crumbly and fully combined.
Spread the oat topping evenly over the sweet potato mixture in the baking dish.
Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the sweet potatoes are tender.
Remove the dish from the oven and let it rest for 5-10 minutes before serving. Serve warm and, optionally, with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
2591 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.6 g | 147% | |
| Saturated Fat | 46.5 g | 233% | |
| Polyunsaturated Fat | 10.8 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 861 mg | 37% | |
| Total Carbohydrate | 380.9 g | 139% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 211.0 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 371 mg | 29% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 852 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
