Sweet Potato, Cranberry, and Pecan Crisp







A recipe allowed in a / diet.

Top this seasonal dessert with a crumbly mixture of butter, flour, and brown sugar. This way, the topping is a crispy contrast to the smooth sweet potato and the slightly chewy cranberries. This gives the overall sweet and slightly spicy dish an unforgettable overall feel.

Nutritional Chart

Calories: 564 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 7 g
  • 18 g
  • 97 g

Ingredients Needed for Sweet Potato, Cranberry, and Pecan Crisp

For the crumble:

2 ounces of butter
1 cup flour
¼ cup brown sugar

For the casserole:

2 medium sweet potatoes, cubed
3 ounces of dried cranberry
2 ounces of pecan nut
1-inch ginger, diced
2 tablespoons of agave syrup
1 tablespoon vanilla extract
½ cup orange juice
2 tablespoons of cinnamon

How to Make Sweet Potato, Cranberry, and Pecan Crisp

  1. For the crumble:
    Add the butter and 2/3 of the flour to a bowl and start kneading.
  2. Add the brown sugar and the remaining flour, in the process. Knead until you have a crumbly dough. Set it aside.
  3. Add the sweet potatoes, dried cranberries, pecans, ginger, agave syrup, vanilla extract, orange juice, and cinnamon to a medium baking dish.
  4. Sprinkle the crumble on top. Bake for 30 minutes at 400⁰F/200⁰C.

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