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:

Quickview
381k Calories
3g Protein
14g Total Fat
61g Carbs
8% Health Score
Limit These
Calories
381k
19%

Fat
14g
23%

  Saturated Fat
5g
35%

Carbohydrates
61g
20%

  Sugar
31g
35%

Cholesterol
20mg
7%

Sodium
182mg
8%

Get Enough Of These
Protein
3g
8%

Vitamin A
16215IU
324%

Manganese
0.91mg
46%

Fiber
5g
23%

Copper
0.35mg
18%

Potassium
565mg
16%

Vitamin B6
0.32mg
16%

Vitamin B1
0.2mg
13%

Vitamin B5
1mg
13%

Magnesium
48mg
12%

Phosphorus
94mg
9%

Vitamin C
7mg
9%

Iron
1mg
9%

Calcium
85mg
9%

Folate
33µg
8%

Vitamin B2
0.14mg
8%

Vitamin E
1mg
8%

Vitamin B3
1mg
7%

Selenium
4µg
6%

Zinc
0.91mg
6%

Vitamin K
5µg
5%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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