Sweet potato crisp is a dessert worth savoring! With its base of sweet potato slices and delicious, crispy cookie topping, this dessert is comfort food at its best!
What is a Sweet Potato Crisp?
Apple crisp often takes the spotlight when considering classic desserts; however, another dessert is equally delicious and deserves its time in the limelight: Sweet Potato Crisp. This delicious treat is easy to make and is a go-to dessert for your repertoire. Simple and satisfying, it is a versatile and irresistible dessert option.
What is the Difference Between a Crisp and a Crumble?
A crisp and a crumble both feature fruit topped with a delicious streusel. The key distinction between these two desserts lies in the traditional inclusion of oats in the crisp topping. However, as time has passed, home bakers have created crisps without oats, blurring the lines between the two. To complicate matters further, many crumble recipes also incorporate oats.
Moreover, terminology varies by geography. In the United States, people commonly refer to the dessert as a crisp, while those in Britain, Ireland, New Zealand, and Australia prefer the term crumble.
Ultimately, whether you call it a crisp or a crumble, this fruit-and-streusel dessert can feature oats or be made without them, and it remains just as sweet no matter what name you choose.
Sweet Potato Crisp is Easy to Prepare
Sweet Potatoes
One of the appeals of this dessert is its straightforward preparation. Unlike some desserts that require advanced cooking techniques, this dessert keeps it simple. Cut the sweet potatoes raw, which eliminates the need for pre-cooking. Keep in mind that sweet potato skins can be more challenging to peel and slice than white potato skins, so take a bit of extra care during this step.
Irresistible Sweet Potato Crisp Topping
The topping is reminiscent of shortbread cookies. You can mix it by hand or process it quickly in a food processor. Its crusty, sweet texture adds a delightful contrast to the tender sweet potatoes. In fact, the topping is so delicious that it might make you reconsider using regular pie dough in other recipes.
No Bottom Crust Needed
Unlike traditional pies, this crisp forgoes a bottom crust. However, the delectable topping more than makes up for the absence of a bottom crust. With each bite, you’ll appreciate the perfect balance of sweet potatoes and the crunchy topping, making you forget all about the missing bottom crust.
Year-Round Sweetness
Although considered a fall dessert, sweet potato crisp isn’t limited to the fall season. Thanks to the year-round availability of sweet potatoes in most areas, you can whip up this dessert anytime. Whether you prefer it warm, straight out of the oven, or chilled for later, this crisp is a delightful treat. Plus, it reheats beautifully in the microwave, making it a convenient option for a quick, sweet indulgence.
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Sweet Potato Crisp
Equipment
- 10-inch baking dish
Ingredients
- 4 heaping cups sliced and peeled sweet potatoes
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
- ⅔ cup half and half
- ¼ cup brown sugar, firmly packed
- ½ teaspoon ground cinnamon
- 1 cup all-purpose flour
- ⅔ cup granulated sugar
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- cooking spray
Instructions
- Preheat oven to 375°F.
- Peel and slice the sweet potatoes, and then place them in a medium-sized shallow baking dish sprayed with cooking spray.
- Pour the melted butter, vanilla extract, and half-and-half over the sweet potato slices, and then stir to coat. Next, evenly distribute the potatoes around the baking dish. Then, sprinkle brown sugar and cinnamon over them.
- Pulse the flour, granulated sugar, and salt in the bowl of a food processor until well blended. Cut the butter into small pieces, spread it over the dry ingredients, and blend until the mixture is crumbly (see Topping note below). If you do not have a food processor, stir the dry ingredients together and then work in the butter by hand to blend.
- Sprinkle the crumbly topping evenly over the sweet potatoes.
- Bake for 45 minutes or until the topping is golden brown and the potatoes are tender. Place a sheet of aluminum foil over the baking dish (during the last 10-15 minutes) if the crisp starts browning too much.