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Sweetpotato Blueberry Crisp

Recipe By - Chrissy Caroll of Snacking in Sneakers
This sweetpotato blueberry crisp marries together summer and fall flavors into one epic dessert. A base of roasted sweetpotatoes and juicy blueberries is topped with a delectable mixture of oats, nuts, and olive oil. Made with wholesome ingredients, you’ll love this better-for-you dessert recipe that features less added sugar than most homemade crisps. It’s also naturally dairy-free and gluten-free, making it a great option for serving folks with dietary restrictions.

Recipe

Prep Time 15 minutes
Cook Time 45 minutes
Servings 3
Calories 639 kcal

Ingredients
  

Ingredients:

For the Base:

  • 2 medium sweetpotatoes peeled and diced into ½-inch cubes
  • 1 tbsp olive oil
  • 3 cups fresh or frozen blueberries
  • 3 tablespoons coconut sugar or brown sugar
  • 1 tablespoon corn starch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • ⅛ teaspoon salt a pinch

For the Topping:

  • 1 cup rolled oats
  • ½ cup almond flour
  • ½ cup chopped raw pecans
  • ¼ cup coconut sugar or brown sugar
  • ¼ teaspoon salt
  • ¼ cup olive oil

Instructions
 

Instructions:

  • Preheat oven to 375°F. Lightly grease an 8×8 baking dish.
  • Toss the chopped sweetpotatoes with the olive oil. Spread onto a baking sheet and bake at 375°F for 15-20 minutes on the center rack, stirring once halfway, until sweetpotatoes are just tender.
  • In a large mixing bowl, combine the roasted sweetpotatoes, blueberries, coconut sugar, corn starch, lemon juice, vanilla, cinnamon, and salt. Pour into the prepared baking dish.
  • In another mixing bowl, combine the oats, almond flour, pecans, coconut sugar, and salt. Stir a few times, then add the olive oil and stir until well combined. Pour the topping evenly over the sweetpotato-blueberry mixture.
  • Bake at 375°F for 25-30 minutes, or until the filling is warm and bubby and the topping is golden brown.
  • Let cool for a few minutes, then serve warm. Optionally add your favorite toppings, like non-dairy or dairy-based versions of vanilla ice cream, yogurt, or whipped cream (depending on your diet and preferences).

Notes

Medium sweetpotatoes are about 150 grams each if you use a food scale.
Coconut sugar is a vegan-friendly option as it does not use bone char filtering. If you do not need to make this recipe vegan, you can use brown sugar instead.
This recipe makes 6 larger servings or 8 smaller servings. The nutrition analysis below is based on 8 servings. Nutrition analysis doesn’t include any optional toppings.
Nutrition Facts
Sweetpotato Blueberry Crisp
Amount per Serving
Calories
639
% Daily Value*
Fat
 
34
g
52
%
Saturated Fat
 
4
g
25
%
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
17
g
Sodium
 
427
mg
19
%
Potassium
 
618
mg
18
%
Carbohydrates
 
79
g
26
%
Fiber
 
10
g
42
%
Sugar
 
24
g
27
%
Protein
 
10
g
20
%
Vitamin A
 
21378
IU
428
%
Vitamin C
 
6
mg
7
%
Calcium
 
107
mg
11
%
Iron
 
3
mg
17
%
Net Carbohydrates
 
69
g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 639kcalCarbohydrates: 79gProtein: 10gFat: 34gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gSodium: 427mgPotassium: 618mgFiber: 10gSugar: 24gVitamin A: 21378IUVitamin C: 6mgCalcium: 107mgIron: 3mgNet Carbohydrates: 69g