Best Sweet Potato Crisp Recipes

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SWEET POTATO CRISP



Sweet Potato Crisp image

Everyone at my house likes this at Thanksgiving. You can add any spices you want to the sweet potato like cinnamon, nutmeg, ginger etc. The topping is nice and crunchy.

Provided by RB1953

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 30m

Yield 6

Number Of Ingredients 11

3 cups mashed cooked sweet potatoes
1 cup white sugar
2 eggs
2 ½ tablespoons butter, melted
½ cup milk
½ teaspoon salt
1 teaspoon vanilla extract
1 cup packed light brown sugar
1 cup coarsely chopped pecans
½ cup all-purpose flour
2 ½ tablespoons melted butter

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Butter a 9 inch square baking dish.
  • In a medium bowl, mix together the sweet potatoes, white sugar, eggs, 2 1/2 tablespoons melted butter, milk, salt and vanilla until well blended. Spread evenly in the prepared baking dish.
  • In a separate bowl, stir together the light brown sugar, pecans and flour. Stir in remaining 2 1/2 tablespoons of butter to make the crumb topping. Spread topping over the sweet potatoes.
  • Bake for 25 to 30 minutes in the preheated oven, until topping is browned and crispy.

Nutrition Facts : Calories 693 calories, Carbohydrate 110.7 g, Cholesterol 89.1 mg, Fat 26.3 g, Fiber 4.4 g, Protein 8.3 g, SaturatedFat 8.1 g, Sodium 399.8 mg, Sugar 77.8 g

SWEET POTATO CARROT CRISP



Sweet Potato Carrot Crisp image

Sweet potatoes take a different twist in this whipped side dish that pairs them with carrots. It's subtly sweet and has just a hint of garlic, while the nut and crumb topping adds a fun crunch to any holiday meal.

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 16 servings.

Number Of Ingredients 13

4 medium sweet potatoes, peeled and cubed
2 pounds carrots, cut into 1/2-inch chunks
3/4 cup orange juice
2 tablespoons honey
2 tablespoons butter
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon ground cinnamon
TOPPING:
3/4 cup soft bread crumbs
1/4 cup chopped pecans
2 to 3 tablespoons butter, melted
2 teaspoons minced fresh parsley

Steps:

  • Preheat oven to 350°. Place sweet potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, just until tender, 10-20 minutes. Drain; transfer to a blender or food processor. Working in batches, pulse with next six ingredients until smooth. Pour into a greased 2-1/2-qt. baking dish., Combine topping ingredients; sprinkle over sweet potato mixture. Bake, covered, for 30 minutes. Uncover; bake until heated through, 15-20 minutes longer.

Nutrition Facts : Calories 116 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 213mg sodium, Carbohydrate 22g carbohydrate (11g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

SWEET POTATO CRISP



Sweet Potato Crisp image

My not-too-sweet potato crisp features a wonderful buttery crumb topping. This is a welcome change from candied sweet potatoes.-Kathy Hamsher, Moon Township, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 10

4 medium sweet potatoes (about 2-1/2 pounds), peeled and cut into 1-inch cubes
1 package (8 ounces) fat-free cream cheese
1/4 teaspoon ground cinnamon
2 medium apples, quartered
1 cup fresh or frozen cranberries
1/2 cup all-purpose flour
1/2 cup quick-cooking oats
1/2 cup packed brown sugar
3 tablespoons cold butter
1/4 cup chopped pecans

Steps:

  • Preheat oven to 350°. Place sweet potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain well., In a large bowl, beat potatoes, cream cheese and cinnamon until smooth. Spread into an 11x7-in. baking dish coated with cooking spray. In a food processor, pulse apples and cranberries until chopped; spread over potato mixture., In a small bowl, mix flour, oats and brown sugar; cut in butter until crumbly. Stir in pecans; sprinkle over top. Bake, uncovered, until topping is golden brown and apples are tender, 35-40 minutes.

Nutrition Facts : Calories 206 calories, Fat 5g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 165mg sodium, Carbohydrate 36g carbohydrate (19g sugars, Fiber 3g fiber), Protein 5g protein.

EASY SWEET POTATO CRISP



Easy Sweet Potato Crisp image

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

Provided by fleckfamily

Categories     Desserts     Crisps and Crumbles Recipes

Time 40m

Yield 8

Number Of Ingredients 6

1 (40 ounce) can sweet potatoes, drained
1 cup quick-cooking rolled oats
1 cup brown sugar
½ cup chopped pecans
½ cup melted butter
1 ½ teaspoons ground cinnamon

Steps:

  • 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 Facts : Calories 420.1 calories, Carbohydrate 64.7 g, Cholesterol 30.5 mg, Fat 17.4 g, Fiber 4.4 g, Protein 4.4 g, SaturatedFat 7.9 g, Sodium 164.3 mg, Sugar 34.1 g

LEMON-PEPPER SWEET POTATO CRISP



Lemon-Pepper Sweet Potato Crisp image

This is my new favorite sweet potato side dish. It's got incredible texture and amazing flavor with an irresistible bread crumb topping. You can serve it hot, but I think it might be better warm or at room temperature, which makes it a nice choice for Thanksgiving when it's hard to have everything ready at the same time. Great for a special holiday dinner or a random weeknight supper.

Provided by Chef John

Categories     Sweet Potato Casserole

Time 2h10m

Yield 8

Number Of Ingredients 13

4 cups fresh bread crumbs
4 tablespoons butter, melted
salt to taste
1 pinch cayenne pepper, or more to taste
½ cup finely grated Parmigiano-Reggiano cheese
1 ¼ cups grated sharp white Cheddar cheese, divided
1 teaspoon chopped fresh chives, or to taste
2 ¾ pounds sweet potatoes, peeled and cut into 1 1/2-inch chunks
1 medium lemon, zested and juiced
1 teaspoon kosher salt, or to taste
1 teaspoon freshly ground black pepper
1 pinch cayenne pepper, or more to taste
4 tablespoons butter, melted

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone liner (such as Silpat®).
  • Place bread crumbs in a mixing bowl and pour melted butter over top. Add salt, cayenne, and Parmigiano-Reggiano cheese and mix until evenly coated. Transfer to the prepared baking sheet and arrange in an even layer. Sprinkle 1 cup Cheddar cheese over top.
  • Bake in the preheated oven until golden brown, 20 to 25 minutes. Remove from the oven and let cool. Leave the oven on.
  • Place sweet potatoes in a mixing bowl. Add lemon zest and juice, salt, pepper, cayenne, and melted butter; toss until evenly coated. Immediately transfer sweet potatoes into a buttered baking dish.
  • Bake in the center of the oven until potatoes are very tender, about 1 hour.
  • Break up the crispy, cheesy bread crumbs into very small pieces and scatter evenly over the potatoes. Gently press them into the potatoes and sprinkle remaining ¼ cup Cheddar over top.
  • Return to the oven and bake until browned, 15 to 20 more minutes.
  • Sprinkle with chives before serving.

Nutrition Facts : Calories 320.7 calories, Carbohydrate 44.5 g, Cholesterol 34.9 mg, Fat 13.8 g, Fiber 5.9 g, Protein 6.4 g, SaturatedFat 8.4 g, Sodium 637.7 mg

SWEET POTATO AND CARROT CRISP



Sweet Potato and Carrot Crisp image

This is a great make ahead dish. This delicious puree with a nutty crumb topping can also be frozen.

Provided by MarieRynr

Categories     Low Protein

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 12

5 large sweet potatoes (about 2 1/2 lb)
12 carrots (about 2 lb)
3/4 cup orange juice
2 tablespoons liquid honey
2 tablespoons butter
2 teaspoons cinnamon
2 cloves garlic, minced
1 teaspoon salt
1 1/2 cups fresh breadcrumbs
1/2 cup chopped pecans
1/3 cup butter, melted
1 tablespoon chopped fresh parsley

Steps:

  • Peel and cut potatoes and carrots into large chunks.
  • In a large pot of boiling water, cook potatoes and carrots for 20 minutes or until tender; drain.
  • Puree in food processor or blender, in batches if necessary.
  • Add orange juice, honey, butter, cinnamon, garlic and salt; blend well.
  • Spoon into a greased 13 X 9 inch glass baking dish.
  • (make ahead: cover and refrigerate for up to 2 days; or freeze for up to 2 weeks. Thaw in the refrigerator for 24 hours. Let stand at room temperature for 30 minutes before baking.) TOPPING: Mix crumbs, pecans, butter and parsley; sprinkle over potato mixture.
  • Cover with foil; bake in 350*F oven for 20 minutes.
  • Uncover; bake for 30 minutes longer.

Nutrition Facts : Calories 356.9, Fat 16.9, SaturatedFat 7.4, Cholesterol 27.9, Sodium 622.6, Carbohydrate 48.1, Fiber 7, Sugar 15.4, Protein 5.8

SPICED SWEET POTATO SALAD WITH CRISP NOODLES



Spiced sweet potato salad with crisp noodles image

The noodles are fried until crisp and then scattered over this colourful salad for a bit of crunch

Provided by Good Food team

Time 30m

Number Of Ingredients 9

2 medium sweet potatoes , peeled and cut into chunks
1 tsp cumin seeds
2 tsp sunflower oil , plus extra for frying
25g dried fine egg noodle
zest and juice half an orange
2 tsp red wine vinegar
2 handfuls spinach leaves
1 avocado , peeled and sliced
half a red onion , finely sliced

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Toss the potato chunks with the cumin, 1 tsp oil and some seasoning. Spread over a baking tray, then roast for 20-25 mins until tender and golden.
  • Meanwhile, cook the noodles according to pack instructions, then drain. Heat 1cm oil in a wok or deep pan until a piece of noodle dropped in begins to sizzle immediately. Fry the noodles in a couple of batches for 30 secs until crisp. Remove with a slotted spoon, then drain well on kitchen paper.
  • When the potatoes are ready, whisk together the final tsp of oil with the orange zest and juice, red wine vinegar and a little seasoning. Tip the potatoes into a bowl with the spinach, avocado and red onion, drizzle with the dressing, then gently mix - with your hands is easiest. Divide between 2 plates and crumble over the crispy noodles.

Nutrition Facts : Calories 411 calories, Fat 23 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 13 grams sugar, Protein 7 grams protein, Sodium 0.41 milligram of sodium

SWEET POTATO CRISP



Sweet Potato Crisp image

Make and share this Sweet Potato Crisp recipe from Food.com.

Provided by carolinafan

Categories     Yam/Sweet Potato

Time 55m

Yield 10 serving(s)

Number Of Ingredients 10

1 (8 ounce) package cream cheese, softened
2 lbs sweet potatoes, peeled, cooked and coarsely mashed (about 7 medium)
1/4 cup firmly packed brown sugar
1/4 teaspoon ground cinnamon
1 cup chopped apple
1/2 cup dried cranberries
3 tablespoons flour
2 tablespoons brown sugar
3 tablespoons butter
3 cups post Honey Bunches of Oats cereal

Steps:

  • Preheat oven to 350*.
  • Beat cream cheese, sweet potatoes, 1/4 cup brown sugar and cinnamon with electric mixer on medium speed until well blended.
  • Spoon into a 2-quart shallow baking dish; top with apples and cranberries.
  • Mix flour and 2 tablespoons brown sugar in large bowl; cut in butter until mixture resembles coarse crumbs.
  • Stir in cereal.
  • Sprinkle over fruit mixture.
  • Bake 35-40 minutes or until heated through.

Nutrition Facts : Calories 283.6, Fat 12.1, SaturatedFat 7.3, Cholesterol 34.1, Sodium 222.2, Carbohydrate 40.9, Fiber 3.9, Sugar 15.9, Protein 4.3

SWEET POTATO, PEAR, AND FIG CRISP



Sweet Potato, Pear, and Fig Crisp image

My unusual fruit crisp celebrates the flavors of the holidays. Offer it as a side, or add ice cream to make it a standout dessert. -Deanna McDonald, Kalamazoo, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 17

2 cans (15-3/4 ounces each) cut sweet potatoes in syrup, undrained
2 medium pears, peeled and chopped
8 ounces dried figs, quartered
1/4 cup maple syrup
1 teaspoon lemon juice
1/2 teaspoon ground allspice
TOPPING:
1 cup old-fashioned oats
1 cup chopped pecans
1/3 cup all-purpose flour
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon salt
1/3 cup canola oil
1 tablespoon maple syrup
Vanilla ice cream or sweetened whipped cream, optional

Steps:

  • Preheat oven to 350°. Drain sweet potatoes, reserving 3 tablespoons syrup. Place sweet potatoes in a large bowl. Stir in pears, figs, maple syrup, lemon juice, allspice and reserved sweet potato syrup. Transfer to a greased 8-in. square baking dish., In a small bowl, mix the first seven topping ingredients. Stir in oil and maple syrup; sprinkle over filling., Bake, uncovered, 35-40 minutes or until fruit is tender. If desired, serve warm with ice cream.

Nutrition Facts : Calories 488 calories, Fat 21g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 76mg sodium, Carbohydrate 76g carbohydrate (50g sugars, Fiber 10g fiber), Protein 5g protein.

OAT-TOPPED SWEET POTATO CRISP



Oat-Topped Sweet Potato Crisp image

Serve this Oat-Topped Sweet Potato Crisp and your guests won't even notice the turkey. Made with brown sugar, cinnamon, cranberries and apples, this Oat-Topped Sweet Potato Crisp is quite the scene-stealer at the holiday table.

Provided by My Food and Family

Categories     Dairy

Time 1h

Yield 8 servings

Number Of Ingredients 10

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 can (40 oz.) sweet potatoes, drained
1/4 tsp. ground cinnamon
3/4 cup packed brown sugar, divided
1 Granny Smith apple, chopped
2/3 cup chopped cranberries
1/2 cup flour
1/2 cup old-fashioned or quick-cooking oats, uncooked
1/3 cup cold butter or margarine, cut into small chunks
1/4 cup chopped pecans

Steps:

  • Heat oven to 350°F.
  • Beat cream cheese, potatoes, cinnamon and 1/4 cup sugar with mixer until blended.
  • Spoon into 1-1/2-qt. casserole sprayed with cooking spray; top with fruit.
  • Combine flour, oats and remaining sugar in medium bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in nuts. Sprinkle over fruit.
  • Bake 35 to 40 min. or until heated through.

Nutrition Facts : Calories 430, Fat 20 g, SaturatedFat 11 g, TransFat 0.5 g, Cholesterol 60 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 5 g

SWEET POTATO CRISP



Sweet Potato Crisp image

This has been a favorite side dish at our holiday table for several years. These are the only sweet potatoes that my kids will eat. They are a wonderfully festive accompaniment to turkey or ham.

Provided by Beth Carr @moomiedear

Categories     Side Casseroles

Number Of Ingredients 10

8 ounce(s) cream cheese or low-fat cream cheese, softened
40 ounce(s) canned cut sweet potatoes, drained
3/4 cup(s) brown sugar, firmly packed, divided
1/4 teaspoon(s) cinnamon
1 cup(s) apples, chopped
2/3 cup(s) fresh cranberries, chopped
1/2 cup(s) flour
1/2 cup(s) old-fashioned or quick-cooking oats, uncooked
1/3 cup(s) cold butter
1/4 cup(s) pecans, chopped

Steps:

  • Preheat oven to 350 degrees.
  • Beat cream cheese, sweet potatoes, 1/4 cup brown sugar, and cinnamon with electric mixer on medium speed until well blended. Spoon into 1-1/2-quart casserole dish.
  • Top with apples and cranberries.
  • Mix flour, oats, and remaining 1/2 cup brown sugar in medium bowl; cut in butter until mixture resembles coarse crumbs. Stir in pecans. Sprinkle over fruit mixture.
  • Bake 35 to 40 minutes or until heated through.
  • May be assembled early and refrigerated. Remove from refrigerator 1 hour prior to baking.

SWEET POTATO CRISP



Sweet Potato Crisp image

I love sweet potatoes so I made it into a crisp, you can serve it as a side or a dessert. Enjoy!

Provided by Nancy Allen @mawmawnan

Categories     Other Desserts

Number Of Ingredients 9

1 package(s) 8oz. cream cheese, softened
2 can(s) 15oz. each glory foods sweet potato casserole
1/4 cup(s) brown sugar
1/4 teaspoon(s) cinnamon, ground
1/2 cup(s) all purpose flour
1 cup(s) crushed nilla wafer cookies
1/2 cup(s) brown sugar
1/4 cup(s) butter, cubed
1/4 cup(s) pecans, chopped

Steps:

  • Preheat to 350. Beat cream cheese, sweet potatoes, 1/4c. brown sugar and cinnamon in a large mixing bowl at medium speed until well blended.
  • Spoon into a 2 quart dish. Stir together cookie crumbs, and 1/2 c. brown sugar in a large bowl. Cut in butter cubes until mixture resembles coarse crumbs.
  • Stir in chopped pecans and sprinkle over sweet potato mixture. Bake at 350 for 35-40 minutes or until thoroughly heated through.

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