Sweet Potato Crisp {Vegan}

Day 328.

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.

Preheat oven to 350. Spray a large baking sheet and place a layer of sweet potato slices onto the sheet.

The crisp can be done 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 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 down side 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!

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.