Great news, you can have this crisp for breakfast, snacks, side dishes, brunch or dessert. You can even tuck a ramekin of this inside your lunchbox for a creamy, sweet, guilt free homemade treat to enjoy while on the go. In my world oats, butter and sweet potatoes need to be enjoyed year round. You can also substitute pumpkin in these crisps too. No matter what, satisfaction is guaranteed with this recipe. This Sweet Potato Crisp can be served at Thanksgiving, Christmas or anytime at all.
You might also thank me for not adding extra inches to your waist. These crisps are filled with whole food, great for you ingredients. Just stick to your mindful portion sizes to keep jiggle away and smiles all day. OK, that was corny but it’s true. This is feel good comfort food that keeps you feeling good without a sluggish sugar crash because guess what? There are no refined sugars in this crisp & I promise you won’t miss them.
For our gluten free friends, this is a nice dessert for you too. Just be sure to source certified GF oats.
Serve warm with a splash of milk, cream, half and half, non fat Greek yogurt or your favorite dairy free milk or creamer. Coconut milk would send this crisp into an even higher level of blissdom. And vanilla ice cream would be out of this world!
Creamy warm pudding interior with a “just crisp enough” oatie caramelized raisin shell.
This recipe was featured in the California Raisins Let’s Redo Lunch contest.
How do you like to prepare sweet potatoes? Do you put them in dessert recipes?
- 4 - 6 Sweet Potatoes (Garnet Yams) cleaned & keep skins on. Should yield about 15 ounces of Sweet Potato mash.
- OR- one 15 ounce can of unsweetened Sweet Potato purée
- 1/4 cup light Sour Cream
- splash of Milk (any kind is OK, I like fat free milk)
- Flavored Stevia drops (I like English Toffee or Vanilla) or your favorite natural sweetener to taste (Maple, Sucanat, Agave, Honey, etc)
- 1/4 teaspoon Pumpkin Pie Spice
- 1 cup Old Fashioned Rolled Oats
- 1/4 cup Golden Raisins
- 1/4 cup Raisins
- 1/2 teaspoon ground Cinnamon
- 3 tablespoons melted unsalted Butter (see note)
- pinch of salt
- Milk, Whipped Cream, Half and Half, Coconut Milk, Vanilla Ice Cream or Frozen Yogurt for serving
- Dried Fruit
- Pre-heat oven to 425 degrees F. Put rack in center of oven. Place sweet potatoes on baking sheet and roast for about 35-40 minutes until completely softened and cooked through. Let the sweet potatoes cool & peel away the skin.
- Reduce oven heat to 375 degrees F, with rack in the center of the oven. Set aside 4 six ounce oven proof ramekins on a baking sheet.
- In a food processor, combine the peeled, roasted sweet potatoes, sour cream. Add your vanilla or English toffee stevia (or your sweetener of choice) to taste. Add a splash of milk to thin out if necessary.
- In a separate bowl, combine butter, oats, salt, cinnamon and raisins. Divide sweet potato mixture into 4 ramekins. Top with oat mixture. Place crisps in the oven and bake for about 15 minutes. Serve hot or warm with cream, fat free Greek yogurt, ice cream or as is.
- I like unsalted butter and then I salt our food to taste. If you use salted butter than you decide if you need additional salt in this recipe.
- Feel free to add nuts to this crisp before baking. The only reason why I kept them out was for school allergy reasons. We are NUTS for nuts over hear. Chopped pecans, walnuts, peanuts, pistachios, they would all be great.
- Any dried fruit can be used instead of and with the raisins. Try dried apricots, blueberries, apples, cranberries, dates etc.
- Instead of sweet potato you can use pumpkin or even butternut squash. A combo of any of those would be fun too.
Crisp Recipe Links
- Apple Crisp Recipe Simply Recipes
- Cherry Rhubarb Crisp Two Peas and Their Pod
- Pear and Apple Oat Crisp Food and Wine
- Sweet Potato Crisp Taste of Home
- Vegan Apple Crisp What Would Cathy Eat?
Sweet Potato Recipe Links