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+ servings

Sweet Potato-Cranberry Crisp

This Sweet Potato and Cranberry Crisp with a potato chip topping is a fun twist on the thanksgiving classic.


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
  • Water
  • 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)
  • 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.


Calories: 515kcal, Carbohydrates: 81g, Protein: 4g, Fat: 21g, Saturated Fat: 8g, Cholesterol: 28mg, Sodium: 225mg, Potassium: 743mg, Fiber: 6g, Sugar: 46g, Vitamin A: 16419IU, Vitamin C: 7mg, Calcium: 87mg, Iron: 2mg
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