I will eat sweet potatoes almost any way they are cooked – baked, mashed, in a casserole, as a bun for Pulled Barbecue Chicken Sweet Potato Sliders, in a salad and of course, fried. I also will eat them any day of the week and honestly prefer them over a regular potato. I don’t need to add the marshmallows or tons of brown sugar to make me like this delicious root vegetable. So, it shouldn’t come as a surprise that I wanted to explore another way to cook them – in a crisp.
Sweet Potato Crisp with Apples and Cranberries is a dessert with a few surprises. Part of the sweet potatoes is mashed with cream cheese, cinnamon and nutmeg, while the remaining is left in diced form to complement the diced apples and chopped cranberries. So, in every bite, you have creamy sweet potato with crunch and chew. Topped with an oat and brown sugar mix, along with pecans, this recipe is divine.
Prepping the Ingredients
For the potatoes, peel them and using a Hardy Slicer, cut them in half and then into planks. From the planks, dice into even pieces. To learn how to cut a sweet potato, take a look at our easy tutorial.
Take half the sweet potatoes and combine with room temperature cream cheese, ground cinnamon and nutmeg. Using the Potato Masher, mash the ingredients until thoroughly combined.
Using a 5" Petite Santoku, cut the apples in half, then quarters and remove the core. Slice the quarters and then dice the slices. Using the same knife, roughly chop the fresh cranberries.
Making the Dish
In a 13x9-inch baking dish coated in non-stick cooking spray, spread the sweet potato mash evenly. Sprinkle the remaining diced sweet potato along with the apples and cranberries over the mash. In a separate bowl, combine the flour, oats and brown sugar. Add the cold butter and work together until the mixture is crumbly. Stir in the pecans and sprinkle this crumble over the diced ingredients. Baked uncovered in a pre-heated oven until the top is golden brown, approximately 35-40 minutes. Remove the dish from the oven and serve immediately.
Sweet Potato Crisp with Apples and Cranberries exceeded even my expectations. It has a creamy mash with the accents of cinnamon and nutmeg paired with bits of apple, sweet potato, cranberries and the oat crisp. Every spoonful is an explosion of flavor and did I mention that this dish is absolutely beautiful with all the colors? We eat with our eyes first after all. This may be my new favorite sweet potato dish, but I’ll have to try it again to be sure!
Sweet Potato Crisp With Apples and Cranberries
- 4 medium sweet potatoes (about 2-1/2 pounds), peeled and diced
- 1 package (8 ounces) cream cheese, room temperature
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon nutmeg
- 2 Granny Smith apples, diced
- 3/4 cup fresh cranberries, chopped
- 1/2 cup all-purpose flour
- 1/2 cup old-fashioned oats
- 2/3 cup packed brown sugar
- 1/3 cup cold butter, cut into slices
- 1/4 cup pecans, chopped
- Heat oven to 350 F.
- Place sweet potatoes in a large saucepan and enough water to cover. Bring to a boil, reduce heat and cook, uncovered, until sweet potatoes are tender, approximately 10-15 minutes. Drain potatoes in a strainer
- In a large bowl, mash 3/4 of the diced sweet potato (put the remaining diced sweet potato to the side), cream cheese, cinnamon and nutmeg until almost smooth.
- Spray a 13x9-inch baking dish with cooking spray and spread the sweet potato mash evenly along the bottom of the pan.
- Sprinkle the remaining diced sweet potato, apples and cranberries over the sweet potato mixture.
- In a medium bowl, whisk together the flour, oats and brown sugar until thoroughly combined. Cut in the butter until the mixture becomes crumbly. Stir in pecans and sprinkle the oat mixture over the top.
- Bake uncovered until topping is golden brown and apples are tender, approximately 35-40 minutes.
- Serve immediately.