Sweet Potato and Apple Crisp Recipe

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Sweet Potato and Apple Crisp Recipe

a ChefShop Recipe

serves 12

This dish is just sweet enough to delight without overdoing it. And its toasted pecan crispy topping adds just a bit of crunch. You'll never reach for a can of candied yams again.


6 tablespoon unsalted butter

6 larges Golden Delicious apples (or 3 Golden Delicious & 3 Bosc pears)

1 lemon, cut in half

5 large sweet potatoes, peeled and cut in medium-size chunks

1 cup brown sugar

Salt and freshly ground black pepper to taste

Crisp Topping:

3/4 cup brown sugar

3/4 cup all-purpose flour

6 tablespoons unsalted butter, chilled and cut in small pieces

3/4 cup whole pecans, broken into quarters


#1: Preheat oven to 375 degrees F.

#2: Rub the inside of a large casserole or gratin dish with 1 tablespoon of the butter.

#3: Peel apples with a non-swivel French peeler and rub outsides with the lemon halves. If not using right away drop into acidulated water. - Cut apples in half then core and slice into 1/2-inch wedges. Cut wedges in half and place in casserole.

#4: Add sweet potatoes, remaining butter, brown sugar, salt and pepper.

#5: Toss to mix then bake, uncovered 20 minutes.

#6: Meanwhile, make crisp topping: in a medium bowl, mix sugar and flour.

#7: Add butter and rub between fingers until mixture resembles large flakes. Stir in pecans.

#8: Sprinkle over sweet potato mixture and bake 30 minutes longer or until very tender and topping is nicely browned.