Sweet Potato Crisp recipe

Forget apple crispthis soul food version is made with sweet potatoes. It's got a hint of Thanksgiving flare, but all the usual tastiness of a classic summer bake.

Ingredients List:

Filling:
2 pounds sweet potatoes, peeled, cut into ½-inch cubes
½ cup packed light brown sugar
3 tablespoons melted unsalted butter
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground allspice
½ teaspoon sea salt
Topping:
1 cup chopped pecans
½ cup all-purpose flour
½ cup packed light brown sugar
3 tablespoons melted butter

Directions:

1) Bring a large pot of water to a boil; add sweet potatoes and cook until just tender, about 15 minutes. Drain; set aside.

2) Preheat oven to 350°F. Lightly grease a 13-by-9-inch baking dish.

3) Prepare the filling: Combine reserved sweet potatoes, sugar, butter, vanilla, cinnamon, allspice, and salt in a large bowl; toss well to coat. Transfer mixture to prepared baking dish.

4) Prepare the topping: Mix together pecans, flour, sugar, and butter in a medium bowl; stir to just combine. Spread mixture evenly over sweet potato filling.

5) Bake 35 to 40 minutes, until topping is golden. Cool slightly and serve.

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Published by Starsol