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.
Servings: 3
Calories: 639kcal
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: 639kcal | Carbohydrates: 79g | Protein: 10g | Fat: 34g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Sodium: 427mg | Potassium: 618mg | Fiber: 10g | Sugar: 24g | Vitamin A: 21378IU | Vitamin C: 6mg | Calcium: 107mg | Iron: 3mg | Net Carbohydrates: 69g