Baked Sweet Potato Pecan Crisps

Baked sweet potatoes with streusel topping are a fun way to serve individual sweet potato crisps! Just bake and serve right in the sweet potato skin! 

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 Later: N0-Bake Pumpkin Cheesecake

One Year Ago: Chicken Pot Pie Casserole

Baked Sweet Potato Pecan Crisps

Yields 4

Baked Sweet Potato Pecan Crisps

5 minPrep Time

55 minCook Time

1 hrTotal Time

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4 sweet potatoes
vegetable oil
1 cup brown sugar
21/2 cups rolled oats
11/2 cups pecans
1/4 tsp cinnamon
1 stick unsalted butter, melted
large pinch kosher salt


  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. Fill each potato with a generous amount of the crisp topping.
  5. Place the potatoes on a baking sheet and put back in the oven for 7-9 minutes until the topping is slightly toasted and the sugar is melted. Serve warm.

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8 comments on “Baked Sweet Potato Pecan Crisps”

  1. 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. 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. This is genius. Thank you!
    • Zatuliveter, é uma russificação do apelido dos cossacos ucranianos Zatulyviter, ou seja “tapa o vento”. Eles tiveram vários apelidos engraçados, como Umcasacoemeio (dava-se para um cossaco magricela), NÃteoomo£cucinho, etc.
  4. These look so good - filling and delicious!
  5. 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!
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