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Easy Sweet Potato Crisp

Easy Sweet Potato Crisp

  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
fleckfamily

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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

Based on a 2,000 calorie diet

Directions

  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

KKH3
2

KKH3

2/19/2013

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.

mkstevens09
2

mkstevens09

1/11/2013

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.

byGilles
0

byGilles

5/22/2014

.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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