Sweet Potato Crisp

Sometimes it's difficult for me to think of dishes that are distinctly "Indiana," however there is definitely one that comes to mind because whenever I mention it to people from other places, I generally get a confused looks from them. This is a dish that generally hits my family's table every autumn and winter for the holidays. The dish I am talking about is called Sweet Potato Crisp. Most sweet potato dishes consist of mashed sweet potatoes with marshmellows on top, but this is a spiced sweet potato mash heaped with a pecan and oatmeal crumble. My grandma serves this as a side dish (we like things sweet in Indiana) but I think it's certainly suitable as a dessert. This is my spin on a classic Hoosier dish.















Sweet Potato Crisp

For the sweet potato mash:
3 lg sweet potatoes (about 1 lb)
1/4 c white sugar
1/4 c brown sugar
4 tsp margarine or butter, softened
pinch of salt
1 egg, beaten
1/2 tsp vanilla
1 tsp cinnamon

For the crumble topping:
1 1/2 c oats (old-fashioned or rolled oats are both fine)
1/4 c unbleached flour
1 tsp cinnamon
1/4 c sugar
1/2 c brown sugar
1/2 c butter or margarine
1/4 c chopped pecans

1. Preheat oven to 400 degrees F. Scrub the potatoes and wrap them in foil. Place in the oven and roast for about 1 hour or until soft.
2. Remove the potatoes and allow them to cool so that you can handle them (alternatively, cool them to room temperature and leave in the fridge till the next day). Reduce (or preheat) the oven temperature to 350 degrees F. Remove the flesh from the potatoes; discard the skin. Mash the potatoes with a fork or potato masher, then add the rest of the "mash" ingredients. For a smoother consistency, whip with a hand mixer. If using warm potatoes, add the egg slowly while blending it into the potato mash to prevent curdling.
3. Spray a 1.5 qt baking dish with non-stick spray. Pour in the potato mash.
4. For the topping, melt the butter in a bowl, and then blend in the rest of the ingredients until it forms small clumps. Pour the crumb mixture all over the potato mash to the edge of the dish. Bake for 35 minutes or until it is browned on top. Serve warm or at room temperature.

Servings per recipe: 10
Per serving:
Calories: 302
Fat: 12.6 g
Saturated fat: 6.3 g
Sodium: 114 mg
Carbohydrates: 45.5 g
Fiber: 3 g
Sugar: 28 g
Protein 3.5 g

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