Sweet Potato Crisp
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Sweet Potato Crisp
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Sweet Potato Crisp is a tasty, unexpected treat with a gooey, sweetened potato center and oat topping. Perfect for the holidays or to enjoy year-round!
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Ingredients
- 4 pounds sweet potato peeled and cut into 1-inch pieces
- 5 tablespoons butter
- 2/3 cup golden brown sugar , packed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 pinch ground ginger
- 1/2 teaspoon salt
Crisp Topping:
- 1/2 cup rolled oats
- 4 tablespoons butter diced, unsalted
- 1/2 cup brown sugar
- 1/2 cup flour
- 1/4 teaspoon salt
- 1/2 cup pecans , chopped
Instructions
- Preheat oven to 375 degrees.
- Melt the butter in a microwave-safe bowl or in a small saucepan.
- Add the 2/3 cup brown sugar, 1 teaspoon cinnamon, nutmeg, ginger, and 1/2 teaspoon salt into the bowl with the butter and mix.
- Add sweet potatoes to the baking pan and toss with melted butter mixture.
- Cook covered for 45-50 minutes.
- While the sweet potatoes are cooking add the rolled oats, 4 tablespoons butter, 1/2 cup brown sugar, flour, and 1/4 teaspoon salt to a small bowl and smash with a fork to combine or just combine with your hands into large crumbles.
- Take foil off the baking pan, sprinkle the crumb mixture evenly on top, and top with pecans.
- Bake for an additional 20 minutes.
Nutrition Information
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Calories
417kcal
(21%)
Carbohydrates
70g
(23%)
Protein
5g
(10%)
Fat
14g
(22%)
Saturated Fat
7g
(35%)
Cholesterol
27mg
(9%)
Sodium
332mg
(14%)
Potassium
687mg
(15%)
Fiber
7g
(28%)
Sugar
33g
(66%)
Vitamin A
26055IU
(521%)
Vitamin C
4mg
(4%)
Calcium
86mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10Servings
Amount Per Serving
Calories 417 kcal
% Daily Value*
| Calories | 417kcal | 21% |
| Carbohydrates | 70g | 23% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 27mg | 9% |
| Sodium | 332mg | 14% |
| Potassium | 687mg | 15% |
| Fiber | 7g | 28% |
| Sugar | 33g | 66% |
| Vitamin A | 26055IU | 521% |
| Vitamin C | 4mg | 4% |
| Calcium | 86mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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