↑
  • Home
  • About
    • CONTACT US
  • Recipe Index
  • DIY
    • Oils
    • YLEO

VeggieConverter

Helping moms introduce meatless meals with ease.

  • Home
  • About
    • CONTACT US
  • Recipe Index
  • DIY
    • Oils
    • YLEO

meatless meals in your inbox

SUBSCRIBE FOR ALL THE LATEST VEGGIECONVERTER RECIPES!
Sign up!

Sweet Potato Crisp

November 24, 2011 By Kristi

  • Share
  • Tweet
As an Amazon Associate, I earn from qualifying purchases.

Day 328.

Sweet potato crisp is a little creation of delicious sweet potato slices topped with a crumble of oats, brown sugar, cinnamon, nutmeg, ginger, and butter. And it is delicious. Happy Thanksgiving! Today we’re gathering up our Thanksgiving recipes (check out the links at the end of the post), and I’m sharing a new creation as well. I’ve never cared for sweet potato or candied yam casseroles, but I love sweet potatoes. So, I decided this year to create a sweet potato treat of my own inspired by my mom’s crunch top potatoes recipe. (Crunch top potatoes are white potatoes sliced and topped with butter, cornflakes, and cheese and baked.) The sweet potato version is topped with an oat blend similar to what you’d put on top of an apple crisp. It’s an experimental treat, so we’ll see how it goes.

Sweet Potato Crisp

Ingredients

2 large sweet potatoes, cut in 1/2-inch slices

1/4 cup margarine or butter, melted

1 cup oats

1/4 cup brown sugar

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ginger

Method

Preheat oven to 350 degrees Fahrenheit.
Spray a large baking sheet and place a layer of sweet potato slices onto the sheet.
 
The crisp can be done in one of two ways. Either mix all remaining ingredients in a bowl and place about a teaspoon of the mixture on each potato round OR mix all dry ingredients and sprinkle over your potato rounds and drizzle melted margarine over the top. The first way is more exact (and what I used here), but the second way is quicker and probably just as tasty.
 
Bake at 350 for 20-25 minutes, until oats are crispy and potatoes reach desired tenderness.

The Results

The kids went absolutely crazy for these. They thought the little individual rounds were a lot of fun. Most of my slices ended up being closer to 1/4 inch than 1/2 inch so they weren’t super easy to pick up and pop in your mouth. But, I think with 1/2-inch slices they would be more stable. The only downside I found is that since the topping doesn’t stick to the potatoes like a cheese topping does, once the kids were nearing fullness they started to pull the tops off and eat them by themselves. Funny, but nearly as nutritious!

 

Here’s what else we’re having for our Thanksgiving feast:

Mains —
  • Stuffed Acorn Squash {Vegan}
  • Maple Glazed Turkey Roast {Vegetarian}
Sides —
  • Fresh Green Bean Casserole {Vegan}
  • Butternut Squash Quinoa Stuffing {Vegan}
  • Slow Cooker Cranberry Sauce {Vegan}
  • Mashed Potatoes with Cream Cheese {Vegetarian}

Treats —

  • Pumpkin Cream Cheese Muffins {Vegetarian}
  • Cranberry-Orange Scones {Vegetarian}

Have leftovers? Try a Vegetarian Turkey Perfect Sandwich.

 
 
This post is shared with Simple Lives Thursday, Tip Day Thursday, Frugal Food Thursday, Recipe Swap Thursday,Recipes I Can’t Wait to Try, Things I Love Thursday, It’s a Keeper, Full Plate Thursday, and Ultimate Recipe Swap.
 
Yield: 4

Sweet Potato Crisp

Sweet Potato Crisp

Sweet potato crisp is a little creation of delicious sweet potato slices topped with a crumble of oats, brown sugar, cinnamon, nutmeg, ginger and butter.

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

  • 2 large sweet potatoes, cut in 1/2-inch slices
  • 1/4 cup margarine or butter, melted
  • 1 cup oats
  • 1/4 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ginger

Instructions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Spray a large baking sheet and place a layer of sweet potato slices onto the sheet.
  3. The crisp can be done in one of two ways. Either mix all remaining ingredients in a bowl and place about a teaspoon of the mixture on each potato round OR mix all dry ingredients and sprinkle over your potato rounds and drizzle melted margarine over the top. The first way is more exact (and what I used here), but the second way is quicker and probably just as tasty.
  4. Bake at 350 for 20-25 minutes, until oats are crispy and potatoes reach desired tenderness.
© Kristi Arnold @VeggieConverter.com
Cuisine: American / Category: Side

The Super Easy Vegetarian Slow Cooker Cookbook

Want vegetarian and vegan recipes you’ll love? Check out my first cookbook! I’m so excited about it and I hope you’ll love it. You can find more information about it right HERE.

Related Posts:

  • 20+ Vegetarian Thanksgiving Menu Recipes
    20+ Vegetarian Thanksgiving Menu Recipes
  • 30 Meatless Instant Pot Freezer Meals
    30 Meatless Instant Pot Freezer Meals
  • Food, self-sufficiency and financial independence
    Food, self-sufficiency and financial independence
  • English Ginger Biscuits
    English Ginger Biscuits
  • 15+ Meatless Instant Pot Recipes Using Pantry Staples
    15+ Meatless Instant Pot Recipes Using Pantry Staples
  • Black Currant Lime Martini
    Black Currant Lime Martini

Filed Under: vegan, gluten-free, nightshade-free, nut-free, soy-free, vegetarian, whole food Tagged With: crisp, holiday, sweet potato, Thanksgiving

WHAT KRISTI’S WRITTEN

The Super Easy Vegetarian Slow Cooker Cookbook: Easy, Healthy Recipes That Are Ready When You Are

Baby Steps for the Entrepreneur An Introvert’s Roadmap to Freedom in Young Living

Privacy Policy

Kristi Arnold is a former newspaper reporter and editor who is now a cookbook author and gluten-free vegetarian(ish) mom married to Mr. Meaty, a "normal" omnivore. Helping moms introduce family-friendly meatless meals into their lifestyle with ease. Read More

meatless meals in your inbox

SUBSCRIBE FOR ALL THE LATEST VEGGIECONVERTER RECIPES!
Copyright ©2021, VeggieConverter. All Rights Reserved.
Design by Pixel Me Designs