Recipe by fleckfamily
"I wanted to make a quick and easy side dish for our early Thanksgiving celebration from pantry items, and everyone loved it!"
Watch video tips and tricks
1 (40 ounce) can
sweet potatoes, drained
quick-cooking rolled oats
1 1/2 teaspoons
I made the recipe as written except I used 3 lbs sweet potatoes instead of the canned. It turned out great. I felt the measurements were correct and the dish wasn't overly sweet, but that may have been because I didn't use the canned potatoes.
I liked this recipe, but it was just a little too sweet for me personally. The topping was awesomely delicious; I think it would be great on fruit or ice cream, actually. However, I thought there was too much topping for how much potato there was. Also the only canned sweet potatoes I could find were in syrup (this is my first time using them so I don't know if they come any other way) and though I drained them very well, I think that also added too much sweetness. Next time I would reduce the topping slightly and only use about 3/4 of it, and also use fresh sweet potatoes or canned ones that are not in syrup.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Sweet Potato Crisp
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 156
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
Watch how to make classic sweet potato pie—it’s far easier than pumpkin.
This is a satisfying Southern dessert that's perfect in fall and winter.
See how to make a top-rated sweet potato casserole.