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Sweet Potato Crisp

Sweet Potato Crisp

Sweet potato pie with crunchy cookie topping.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 6
Calories 516 kcal

Equipment

  • 10-inch baking dish

Ingredients
  

  • 4 heaping cups thinly sliced and peeled sweet potatoes
  • 2 tablespoons butter, melted
  • 2 teaspoons vanilla extract
  • 1 cup half and half
  • ⅓ 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.

Notes

Sweet Potatoes

When buying sweet potatoes, look for small to medium-sized potatoes.  They will be less starchy and stringy. They are also sweeter than larger potatoes.

Topping

The crumbly topping will form a dough if overworked in the food processor. If this happens, break the dough into small pieces and scatter across the sweet potatoes.

Pecans (Optional)

Sprinkle 1/4 cup of chopped pecans on the topping before baking.

Garnish

This sweet potato crisp is delicious when served with a scoop of vanilla ice cream!
 

Nutrition

Calories: 516kcalCarbohydrates: 70gProtein: 5gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 67mgSodium: 331mgPotassium: 400mgFiber: 3gSugar: 40gVitamin A: 13332IUVitamin C: 2mgCalcium: 91mgIron: 2mg
Keyword recipe for sweet potato crisp, sweet potato cobbler, sweet potato crisp, sweet potato crumble, Sweet Potato Pie, sweet potato pie with cookie topping
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