Sweet Potato-Cranberry Crisp
Sweet Potato-Cranberry Crisp requires approximately 45 minutes from start to finish. One serving contains 382 calories, 4g of protein, and 15g of fat. For $1.07 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. This recipe serves 8. 164 people were impressed by this recipe. If you have brown sugar, kosher salt, ground nutmeg, and a few other ingredients on hand, you can make it. It is brought to you by Completely Delicious. It is a good option if you're following a lacto ovo vegetarian diet. Taking all factors into account, this recipe earns a spoonacular score of 59%, which is pretty good. Similar recipes include Sweet Potato Crisp, Sweet Potato Crisp, and Sweet Potato Crisp.
Servings: 8
Ingredients:
1 cup (213 grams) brown sugar
2 cinnamon sticks
1 cup (100 grams) fresh or frozen cranberries
1/2 cup (60 grams) all-purpose flour
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon kosher salt
Zest of 1 orange
1/2 cup (55 grams) pecans, chopped
1 1/2 cup (45 grams) potato chips, crushed
2 pounds (900 grams) sweet potatoes, thinly sliced
1/3 cup (75 grams) unsalted butter, melted
1 teaspoon pure vanilla extract
Water
Equipment:
oven
sauce pan
slotted spoon
baking pan
bowl
Cooking instruction summary:
Preheat oven to 350 degrees F. Place the sweet potatoes, brown sugar, cinnamon sticks, allspice, nutmeg, salt, butter, vanilla and orange zest in a medium saucepan. Add enough to water to just cover the sweet potatoes. Bring to a boil and simmer until sweet potatoes just begin to turn tender, but are still firm. Use a slotted spoon to remove the sweet potatoes. Place in an 8-inch baking dish and add the cranberries.Continue to simmer the liquid in the saucepan until it has been reduced to about 1 cup, about 15 minutes. Remove cinnamon sticks. Spoon over the sweet potatoes and cranberries.In a separate bowl, combine the brown sugar, flour, butter, pecans and potato chips. Sprinkle mixture over the top of the filling.Bake until golden brown and filling is bubbly, about 35-45 minutes. Let cool for 15 minutes, then serve warm. Store leftovers in the fridge.
Step by step:
1. Preheat oven to 350 degrees F.
2. Place the sweet potatoes, brown sugar, cinnamon sticks, allspice, nutmeg, salt, butter, vanilla and orange zest in a medium saucepan.
3. Add enough to water to just cover the sweet potatoes. Bring to a boil and simmer until sweet potatoes just begin to turn tender, but are still firm. Use a slotted spoon to remove the sweet potatoes.
4. Place in an 8-inch baking dish and add the cranberries.Continue to simmer the liquid in the saucepan until it has been reduced to about 1 cup, about 15 minutes.
5. Remove cinnamon sticks. Spoon over the sweet potatoes and cranberries.In a separate bowl, combine the brown sugar, flour, butter, pecans and potato chips. Sprinkle mixture over the top of the filling.
6. Bake until golden brown and filling is bubbly, about 35-45 minutes.
7. Let cool for 15 minutes, then serve warm. Store leftovers in the fridge.
Nutrition Information:
covered percent of daily need
