This Sweet Potato and Cranberry Crisp with a potato chip topping is a fun twist on the thanksgiving classic.
Course Side Dish
Cuisine American
Prep Time 20 minutesmins
Cook Time 45 minutesmins
Total Time 1 hourhr5 minutesmins
Servings 8servings
Calories 515
Author Annalise Sandberg
Ingredients
For the filling:
2poundssweet potatoes, thinly sliced (900 grams)
1cuppacked light or dark brown sugar(213 grams)
2cinnamon sticks
½teaspoonground allspice
¼teaspoonground nutmeg
¼teaspoonkosher salt
2tablespoonsunsalted butter(28 grams)
1teaspoonpure vanilla extract
Zest of 1 orange
Water
1cupfresh or frozen cranberries(100 grams)
For the topping:
½cuppacked light or dark brown sugar(55 grams)
½cupall-purpose flour(60 grams)
⅓cupunsalted butter, melted (75 grams)
½cuppecans, chopped (55 grams)
1 ½cuppotato chips, crushed (45 grams)
Instructions
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.