baked-sweet-potato-pecan-crisp-square

Baked Sweet Potato Pecan Crisps

Baker Bettie Breakfast, Fall, Gluten Free 6 Comments

Baked Sweet Potato Pecan Crisps

The other morning I ate a sweet potato for breakfast. And not just a sweet potato. But a sweet potato topped with oats, brown sugar, a bit of butter, and pecans. It was totally warming and comforting and the perfect Autumn breakfast. I patted myself on the back for the great idea.

Baked Sweet Potato Pecan Crisps I’m really into sweet potatoes. I have a difficult time understanding why people don’t like them. They can be savory or sweet. You can make them into a mash, or fries, or a pie. You can even make them into cookies or keep them whole and appreciate how perfect they are as is. What is not to like? I can’t relate on this one.

Baked Sweet Potato Pecan Crisps

I ate these for breakfast but it would be a great dessert or afternoon snack. If you want to plan ahead,  just bake up the potatoes and keep them in the fridge until ready to use. Then pull them out, slit them open, fill with the crumble mixture, bake for a few more minutes and devour!

Baked Sweet Potato Pecan Crisps

Fall is in full force there is no reason we shouldn’t follow suit with delicious Fall treats. We deserve it.

One Year Ago: 
Chicken Pot Pie Casserole

Baked Sweet Potato Pecan Crisps

Baked Sweet Potato Pecan Crisps
 
Prep time
Cook time
Total time
 
Serves: 4 Servings
Ingredients
  • 4 sweet potatoes
  • vegetable oil
  • 1 cup brown sugar
  • 2½ cups rolled oats
  • 1½ cups pecans
  • ¼ tsp cinnamon
  • 1 stick unsalted butter, melted
  • large pinch kosher salt
Instructions
  1. Preheat the oven to 450ºF.
  2. Lightly coat each potato with oil. Prick each potato with a fork all over. Place on a baking sheet and bake for 45 minutes or until the potatoes are soft.
  3. Meanwhile, combine brown sugar, oats, pecans, cinnamon, butter and salt in a food processor or blender. Pulse several times until combined.
  4. Cut a slit down the middle of each potato and squeeze the ends toward the center to open the potatoes.
  5. Fill each potato with a generous amount of the crisp topping.
  6. Place the potatoes back in the oven for 7-9 minutes until the topping is slightly toasted and the sugar is melted.
  7. Serve warm.

Puff Pastry Donuts with Cinnamon Sugar and Bourbon Glaze
Creamy Tomato and Herb Soup

Comments 6

  1. Allison

    Absolutely lovely! Wish I had sweet potatoes in my pantry this moment. Thanks for this simple and yummy recipe that is also gluten free (with GF oats). Can’t wait to bake these.

  2. Brittany

    Yum! I’m with you- I don’t understand how anyone could dislike sweet potatoes. They’re so much more interesting than boring old potatoes… I actually had a sweet potato knish today (delicious), but this looks and sounds decadent!

  3. Cate

    I just recently discovered my love for sweet potatoes, and was looking for easy recipes to try; let me tell you, I am so glad I found this recipe. I made these yesterday and they were fantastic, and the fam loved them, even my picky siblings! Thanks so much for sharing!

  4. Pingback: No-Bake Pumpkin Cheesecake Filling - Baker Bettie

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: