Sweet Potato Crisp Recipe - Allrecipes.com
Sweet Potato Crisp Recipe
  • READY IN 30 mins

Sweet Potato Crisp

Recipe by  

"Everyone at my house likes this at Thanksgiving. You can add any spices you want to the sweet potato like cinnamon, nutmeg, ginger etc. The topping is nice and crunchy."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • COOK

    30 mins
  • READY IN

    30 mins

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9 inch square baking dish.
  2. In a medium bowl, mix together the sweet potatoes, white sugar, eggs, 2 1/2 tablespoons melted butter, milk, salt and vanilla until well blended. Spread evenly in the prepared baking dish.
  3. In a separate bowl, stir together the light brown sugar, pecans and flour. Stir in remaining 2 1/2 tablespoons of butter to make the crumb topping. Spread topping over the sweet potatoes.
  4. Bake for 25 to 30 minutes in the preheated oven, until topping is browned and crispy.
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Reviews More Reviews

Most Helpful Positive Review
Nov 27, 2008

This is an excellent dish, though I did make some adjustments. Those who said this was almost a dessert were not joking. This *is* a dessert! Texture is that of a chiffon/whipped sweet potato pie, that close southern cousin to pumpkin pie. I decreased the sugar to 2/3rds but could have cut it back even more and been happy. The topping really provides enough sweetness. For those with nut allergies, I substituted 2/3 cup dry oatmeal for the pecans, and just toasted it in a non-stick frying pan with the butter until very lightly browned. Add the brown sugar and keep stirring over medium heat until sugar melts and *just* starts to clump. add the flour. The crunchy sugar and oats provides the same/similar texture of the nuts.

 
Most Helpful Critical Review
Jan 02, 2010

Way too much sugar.

 
Jan 31, 2005

This sweet potato casserole is just like the one they serve at Damon's Restaurant (if anyone else craves it as much as my husband)!

 
Apr 11, 2005

Absolutely awesome. Another reviewer is right...this is exactly like Damon's restaurant...and since the one near us closed....I am glad to get this recipe. Thanks for the post. Definately a keeper.

 
Nov 29, 2008

This was a huge hit at Thanksgiving, with a few adjustments. I made it the week before following the directions exactly and it was waaaaaaay too sweet. Then for Thanksgiving, I more than doubled the amount of sweet potatoes (8 cups, made from 4 giant potatoes mashed) and then it was perfect. I also added a bit of nutmeg and cinnamon which deepen the flavor. My husband loved it.

 
Dec 26, 2004

Tried this for Christmas dinner and it was a big hit! Sweet potatoes taste 'custardy' with the egg. A new standard at our house. I only used half the white sugar and substituted walnuts and pistachios (left over from Christmas cookies...) Delicious!

 
Dec 14, 2008

Best ever sweet potato recipe. It's the only recipe I use now. The first time I made this was Thanksgiving, 2008. Everyone wanted this recipe and my family gobbled them up very fast. No one touched my sister in-laws recipe. I had to make them again one week later because my husband hardly got to eat any.

 
Feb 07, 2008

I didn't quite know what to expect with this recipe. I mistakenly bought a sweet potato (instead of a parsnip) and thought I'd try to find an interesting recipe. I liked the topping, though I used pistachio nuts instead of pecans. I just couldn't get used to the texture.

 

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Nutrition

  • Calories
  • 693 kcal
  • 35%
  • Carbohydrates
  • 110.7 g
  • 36%
  • Cholesterol
  • 98 mg
  • 33%
  • Fat
  • 26.3 g
  • 40%
  • Fiber
  • 4.4 g
  • 17%
  • Protein
  • 8.3 g
  • 17%
  • Sodium
  • 400 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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