Easy Sweet Potato Crisp

Easy Sweet Potato Crisp

3 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
Recipe by  fleckfamily

“I wanted to make a quick and easy side dish for our early Thanksgiving celebration from pantry items, and everyone loved it!”

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Adjust Servings

Original recipe yields 1 8x8-inch pan



  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Pour sweet potatoes into an 8x8-inch pan.
  3. Mix oats, brown sugar, pecans, butter, and cinnamon together in a bowl; spread mixture over sweet potatoes.
  4. Bake in the preheated oven until top is golden brown, 25 to 30 minutes.

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Reviews (3)

Rate This Recipe


I made the recipe as written except I used 3 lbs sweet potatoes instead of the canned. It turned out great. I felt the measurements were correct and the dish wasn't overly sweet, but that may have been because I didn't use the canned potatoes.



I liked this recipe, but it was just a little too sweet for me personally. The topping was awesomely delicious; I think it would be great on fruit or ice cream, actually. However, I thought there was too much topping for how much potato there was. Also the only canned sweet potatoes I could find were in syrup (this is my first time using them so I don't know if they come any other way) and though I drained them very well, I think that also added too much sweetness. Next time I would reduce the topping slightly and only use about 3/4 of it, and also use fresh sweet potatoes or canned ones that are not in syrup.



.I made the recipe and it turned out really yummy.Oats used here is really very good for health .For garnishing I used some chocolate syrup.

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Amount Per Serving (8 total)

  • Calories
  • 420 cal
  • 21%
  • Fat
  • 17.4 g
  • 27%
  • Carbs
  • 64.7 g
  • 21%
  • Protein
  • 4.4 g
  • 9%
  • Cholesterol
  • 31 mg
  • 10%
  • Sodium
  • 164 mg
  • 7%

Based on a 2,000 calorie diet



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Easy Sweet Potato Fries with Curry Ketchup


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Pretzel Topped Sweet Potatoes