"I wanted to make a quick and easy side dish for our early Thanksgiving celebration from pantry items, and everyone loved it!" — fleckfamily
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1 (40 ounce) can
sweet potatoes, drained
quick-cooking rolled oats
1 1/2 teaspoons
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.
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.
* 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
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