This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN 40 mins

Easy Sweet Potato Crisp

Read Reviews (2)

"I wanted to make a quick and easy side dish for our early Thanksgiving celebration from pantry items, and everyone loved it!" — fleckfamily

Ingredients Edit and Save

Watch video tips and tricks

Sweet Potato Puff

Candied Sweet Potatoes

T's Sweet Potato Fries

Spicy Baked Sweet Potato Fries

Whipped Sweet Potato Casserole

Baked Sweet Potatoes

Sweet Potato Pie

Sweet Potato Pie I

Gourmet Sweet Potato Classic

How to Measure Brown Sugar

Sugar and Sweeteners

Battle of the Butter: Salted vs. Unsalted

All about Cinnamon

Original recipe makes 1 8x8-inch pan Change Servings

1 (40 ounce) can sweet potatoes, drained
1 cup quick-cooking rolled oats
1 cup brown sugar

1/2 cup chopped pecans
1/2 cup melted butter
1 1/2 teaspoons ground cinnamon

Check All Add to Shopping List

Directions

Preheat oven to 400 degrees F (200 degrees C).
Pour sweet potatoes into an 8x8-inch pan.
Mix oats, brown sugar, pecans, butter, and cinnamon together in a bowl; spread mixture over sweet potatoes.
Bake in the preheated oven until top is golden brown, 25 to 30 minutes.

Kitchen-Friendly View

PREP 15 mins
COOK 25 mins
READY IN 40 mins

ADVERTISE WITH US

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.

—mkstevens09

See full review »

Feb 19, 2013

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.

—KKH3

See full review »

2 Ratings

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Quick and Easy Ham with Sweet Potatoes

Sweet Potato Balls

Simple Mashed Sweet Potato Casserole

Easy Southern Sweet Potato Casserole

Southern Comfort Sweet Potatoes

All-Time Favorite Sweet Potato Pudding

Easy Sweet Potato Fries with Curry Ketchup

Sweet Potato Balls

Sweet Potato Crisp

Slow Cooker Sweet Potato Casserole

ADVERTISE WITH US

Nutrition

Calories
420 kcal
21%

Carbohydrates
64.7 g
21%

Cholesterol
31 mg
10%

Fat
17.4 g
27%

Fiber
4.4 g
18%

Protein
4.4 g
9%

Sodium
164 mg
7%

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

Nutritional Information

Easy Sweet Potato Crisp

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 420
Calories from Fat: 156

% Daily Value *
Total Fat 17.4g 27 %
Saturated Fat 7.9g 39 %
Cholesterol 31mg 10 %
Sodium 164mg 7 %
Potassium 543mg 15 %
Total Carbohydrates 64.7g 21 %
Dietary Fiber 4.4g 18 %
Protein 4.4g 9 %
Sugars 34.1g
Vitamin A 231 %
Vitamin C 62 %
Calcium 9 %
Iron 21 %
Thiamin 17 %
Niacin 19 %
Vitamin B6 19 %
Magnesium 20 %
Folate 16 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.