Easy Sweet Potato Crisp

2 Reviews

Prep: 15 min
Cook: 25 min
Ready In: 40 min

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

Ingredients

1 (40 ounce) can sweet potatoes, drained
1 cup quick-cooking rolled oats
1 cup brown sugar
1/2 cup chopped pecans
1/2 cup melted butter
1 1/2 teaspoons ground cinnamon

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Metric US

Original recipe yields 1 8x8-inch pan

Directions

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

Nutrition

Amount Per Serving (8 total)

Calories
420 cal
21%

Fat
17.4 g
27%

Carbs
64.7 g
21%

Based on a 2,000 calorie diet

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Reviews (2)

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mkstevens09

Jan. 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 wa..." See mores 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."

KKH3

Feb. 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 b..." See moreeen because I didn't use the canned potatoes."

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