Monday, November 21, 2011

Sweet Potato Crisp

In case your Thanksgiving menu is not completely planned,  here is a quick sweet potato casserole to add to the bounty.  Easy and delicious, that's what we need for this holiday.

I'm thinking of all the things I'm thankful for, and mostly, I am thankful for all of you, my readers.  Wishing you a Happy Thanksgiving and happy cooking!

Sweet Potato Crisp

2 1/4 pounds fresh sweet potatoes or yams
1/2 cup whole wheat pastry flour
1/2 cup old fashioned oats
1/3 cup brown sugar, packed
1 teaspoon ground cinnamon
1/4 cup butter or trans fat free margarine

Preheat oven to 400°F.  Bake sweet potatoes for about one hour until done but still firm.  Remove from oven and let sit until cool enough to handle; peel and cube sweet potato.  Lower oven temperature to 350°F.  and coat 9 by 13-inch baking pan with olive oil spray.

In mixing bowl, combine flour, oats, brown sugar, and cinnamon.  Cut in butter until mixture is crumbly.  Remove one cup crumbs and add sweet potato to remaining crumbs; mix well.  Spread in prepared baking pan and sprinkle reserved crumbs on top.  Bake 30 to 35 minutes, until top is golden brown.  Makes 12 (2/3-cup) servings, 4 points plus for Weight Watchers or 164 calories each.


  1. I love sweet potatoes but hate when people put marshmallows on them. Your recipe looks like the perfect compromise with the oats and brown sugar.

  2. Tracy!!!!! i have been missing out! this is awesome