Sweet Potato Crisp

Sweet Potato Crisp

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Homemade crisp for the winter and fall holidays.

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.

Sweet potatoes for dessert crisp recipe
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.

Sweet Potato Crisp with Oat topping

For our gluten free friends, this is a nice dessert for you too. Just be sure to source  certified GF oats.

Healthy dessert recipe, low glycemic, diabetes friendly.

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!

Dessert recipe - low glycemic & diabetes & kid friendly.

Creamy warm pudding interior with a “just crisp enough” oatie caramelized raisin shell.

Diabetes and kid friendly Dessert recipe for holiday cooking.

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?

Sweet Potato Crisp

Rating: 51

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 4 servings

Sweet Potato Crisp

Ingredients

  • 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
  • Optional
  • Milk, Whipped Cream, Half and Half, Coconut Milk, Vanilla Ice Cream or Frozen Yogurt for serving
  • Dried Fruit
  • Nuts

Method

    Roasting Sweet Potatoes
  • 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.
  • Crisps
  • 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.
  • Notes
  • 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.
https://marlameridith.com/sweet-potato-crisp-recipe/

Variations

  • 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

Sweet Potato Recipe Links

76 Responses to Sweet Potato Crisp

  1. This is such a fun new idea for a crisp and so perfect for fall! As always I think all your pics are gorgeous, but that one on the top is especially beautiful…good luck with the contest!

  2. I really like the first photo and the last one. This crisp is right up my alley! I recently bought some really cute ramekins and they will be perfect for use in this recipe. Now I just need to pick up some more pumpkin and/or sweet potato. Yum!

  3. This looks so delicious! I like the top/ first picture the best. Looks like San Fran was great, can’t wait to hear more about it. The ferry building farmer’s market is the best I have ever been to. Did you make it back to Slanted Door?
    xo, Andrea

  4. Yum! My mouth is watering. I love the shot of the creamer cow with just a drop of delicious cream about to hit that sweet potato crisp. Perfect for a day like today. Comfort food Marla style.

    • Angie: That’s right, I love the way you say “comfort food Marla style!” I think most who know me would agree with you on that. I gotta style that I am not shy to share with you guys!

      Barbara, Faith & Andrea: You gals have settled in on the first photo – Kristen & Betty are digging the last. Hmmmm, now which do I choose.

      Betty: I agree, I feel like I am getting away with lots when I eat sweet potatoes. They are one of my all time favorite foods for sure! Your sweet potato pound cake looks oh so good, well worth the link!

  5. Thanks for the link love! I love eating sweet potatoes. They’re so good they make me feel like I’m getting away with something when I eat them. That crisp looks lovely. :) My favorite photo is the last one- I could just take a bite right off of that spoon!

  6. Sooo glad I came across your site (for the first time, today)! I can’t wait to try these crisps- will be doing mine with pumpkin. Maybe for breakfast. Tomorrow. Mmmm. :)

  7. This looks so delicious. I am so happy so see all the pumpkin recipes that are coming out now. I vote for the first photo, but also like the one above “thrilling.” You’re such a good photographer, its hard to pick. Good luck in the raisin contest.

  8. Mmm…these look really good!! I love sweet potatoes and anything crunchy is pretty much always a winner for me so I’m sure I’d love this! =) I love your heart shaped cups! And your cow shaped milk pouring thing is so cute!!!!
    Hmmmm….I like either your first or last photo the best =)

  9. Sweet potatoes in a crisp – very creative! Your photos are always amazing, Marla! Love the one with the drip of milk coming from the cow creamer :)

    • Beth (Cookie Pie): You are just like me girl! I could go for these all day. I bet the Mush would like these crisps too.

      Kim: Thanks for actually really reading my posts :)

      Naomi: Yes, a true ramekin of bliss.

      Priscilla: Thanks for the sweet photo compliments.

  10. Sounds wonderful Marla! Some of my favorite foods are those that quadruple as sides, snacks, dessert, and breakfast – like sweet apple noodle kugel and tzimmes.

  11. I absolutely love this idea! Crisps are one of my favorite cool-weather desserts, and I’m fairly certain that I could live off of sweet potatoes. I can’t wait to make this!

  12. Oh Marla. You always know just what to make to force me to fall even more head over heels for you. This looks like just the kind of thing I would love to eat for breakfast, lunch, dinner, and everything in-between.

  13. Okay, that crisp. As if I need to put words to how much I want it stuffed into my mouth right now!!! HOLY COW! You’re always whipping up the most fantastic dishes, Marla. You make healthy COOL. You make being a foodie desirable.

    Oh, and the colors you chose. I LOVE it. The pink, the blue, the less dominant orange and brown and green…I love how you combine colors togther. You have such a gift!!

  14. There’s always more room to increase my ‘sweety’ potato or squash repertoire.
    Marla…Great idea for a reasonably sinful treat ;o)
    Adorable milk pitcher 😉

    Flavourful wishes,
    Claudia

  15. Hi, Marla! It was so great to meet you at Anthropologie; I’m in awe of your beautiful photographs and styling, and cannot wait to bake up these crisps with fresh pumpkin!

    I will definitely be following your blog, and you’ve inspired me to finally launch my own. I look forward to talking more with you in the future about blogging. Please visit me again at the store soon!

    • Kristin: It was such a pleasure meeting you the other day at my all time favorite prop store Anthropologie. Best of luck launching your blog, I know you will have great success! See you soon & contact me anytime with questions :)

  16. Marla, Marla, this sounds too good to be true but it is and I will surely enjoy every single bite. This is a winner! Your photos makes it very inviting.

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  18. I was just thinking how I would love sweet potato in a crisp, and then I popped over here! I’m picking my jaw off the keyboard right now. This looks perfect :)

  19. This looks incredible! (And, it can be gluten-free with the right oats. Yea!

    Thank you for all of your great recipes and ideas. We are very new to gluten-free at my house.

    I am starting a Gluten-Free Share Page on OneCreativeMommy.com. Today was my first post. I would love it if you visited and linked up some of your great ideas. I don’t mind if they are free or if they are items to buy. We’re all looking for ideas! I hope to see you there.

  20. Thank you! This is just what I was looking for, and I know it will be delicious. I wanted to make a pumpkin dessert that I can actually eat to take along to Thanksgiving dinner.

    Any idea about what to substitute for the 1/4 cup of light sour cream? I am allergic to soy, dairy products, and eggs, so I can’t use yogurt, sour cream, soy yogurt, mascarpone, eggs, etc. to make it creamy and thick. I was thinking of coconut yogurt, but I don’t know how that would be baked in the mixture. I’m planning to try Earth Balance coconut spread to substitute for the butter, and almond milk for the milk and topping. I’ll use GF oats for the topping.

    Thanks for any ideas you might have, and for the recipe!

  21. I love sweet potatoes and have never heard of sweet potato crisp. This recipe sounds wonderful and I will be trying it out. I usually have left over sweet potatoes around the holidays and this recipe would be perfect to make with the left overs.

  22. I love any sort of oatmeal/pumpkin dishes, perfect “Dessert for breakfast” or just an afternoon snack I don’t feel guilty about eating

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