This Sweet Potato and Cranberry Crisp is a fun twist on the classic Thanksgiving side dish, made even sweet ‘n’ saltier with a potato chip and pecan topping. Post sponsored by Kettle Brand Chips.
Confession: I have never put a scoop of sweet potato casserole (or candied yams, or whatever you call them) on my Thanksgiving dinner plate, ever. It’s just never seemed to belong next to my turkey and mashed potatoes. Too mushy, lackluster, or overwhelmed by marshmallows. For whatever reason, I just feel compelled to skip it.
But not this year. I’ve taken the traditional dish and turned into a Thanksgiving side I want seconds of.
First of all, this is a dessert. Sure, it’s Thanksgiving, and I have absolutely no problem with anyone serving this with the main course. However, these sweet potatoes are swimming in syrup and smothered in a sweet and salty topping. It is dessert.
The cranberries are a fun addition to the filling, making it reminiscent of a traditional fruit crisp, while also adding a seasonal flare. The potato chip topping may be my favorite part, a crunchy contrast to the tender sweet potatoes and cranberries.
When Kettle Brand first approached me about reinventing a holiday classic with potato chips, I didn’t think twice. This recipe has been bobbing in the back of my mind for months now and the addition of potato chips to the mix was just the inspiration I needed to make it a reality.
I used Kettle Brand’s Sweet and Salty flavor (which is my new favorite chip, hands-down), but others could work just as well.
I’m not sure if I’ll be able to wait until dessert to enjoy this sweet potato and cranberry crisp. Maybe I’ll have to serve it with my turkey after all.
Sweet Potato-Cranberry Crisp
For the filling:
- 2 pounds sweet potatoes , thinly sliced (900 grams)
- 1 cup packed light or dark brown sugar (213 grams)
- 2 cinnamon sticks
- ½ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ¼ teaspoon kosher salt
- 2 tablespoons unsalted butter (28 grams)
- 1 teaspoon pure vanilla extract
- Zest of 1 orange
- 1 cup fresh or frozen cranberries (100 grams)
For the topping:
- ½ cup packed light or dark brown sugar (55 grams)
- ½ cup all-purpose flour (60 grams)
- ⅓ cup unsalted butter , melted (75 grams)
- ½ cup pecans , chopped (55 grams)
- 1 ½ cup potato chips , crushed (45 grams)
- Preheat oven to 350°F.
- Place the sweet potatoes, brown sugar, cinnamon sticks, allspice, nutmeg, salt, butter, vanilla and orange zest in a medium saucepan. Add enough to water to just cover the sweet potatoes. Bring to a boil and simmer until sweet potatoes just begin to turn tender, but are still firm. Use a slotted spoon to remove the sweet potatoes. Place in an 8-inch baking dish and add the cranberries.
- Continue to simmer the liquid in the saucepan until it has been reduced to about 1 cup, about 15 minutes. Remove cinnamon sticks. Spoon over the sweet potatoes and cranberries.
- In a separate bowl, combine the brown sugar, flour, butter, pecans and potato chips. Sprinkle mixture over the top of the filling.
- Bake until golden brown and filling is bubbly, about 35-45 minutes. Let cool for 15 minutes, then serve warm. Store leftovers in the fridge.
Disclosure: I received payment from Kettle Brand Chips in exchange for this sponsored post. Kettle Brand also sent me product. All opinions are my own, as always. Thank you for supporting partnerships with brands that I believe in.