Double Stuffed Sweet Potato Crisp

Carla Hall
Servings: 8 to 10
45 to 60 min

Make this sweet treat for your game day party!

  • Ingredients
  • step-by-step directions
Double Stuffed Sweet Potato Crisp
  • 4 medium sweet potatoes (cleaned and pricked with fork)
  • 1/3 cup half & half
  • 1 egg (lightly beaten)
  • 1/4 cup brown sugar
  • 1/4 cup orange juice
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1 tablespoon bourbon
  • 1/4 cup pecans (chopped)
  • Kosher salt (to taste)
Crisp Topping
  • 1/2 cup quick cooking oats
  • 2 tablespoons brown sugar
  • 1/4 cup pecans (chopped)
  • 1/4 stick butter (chilled and sliced in pats)
  • vanilla ice cream (for serving)
  • Preheat oven to 375ºF. Place potatoes on a baking sheet and bake for 20 minutes or until soft.
  • Meanwhile, in a small bowl add the quick cooking oats, brown sugar and pecans and mix to combine. Add chilled butter and incorporate into crumble mixture using hands or fork.
  • Preheat grill or grill pan to medium-high heat.
  • When sweet potatoes are cool enough to handle, use a spoon to remove the tender centers to a large bowl while reserving the skins. Add half & half, egg, brown sugar, orange juice, cinnamon, nutmeg, ginger, bourbon and pecans and mix to combine. Season with Kosher salt.
  • Divide mixture back into the sweet potato skins and top with crumble mixture. Make a foil tent around each sweet potato and place on the grill. Allow to cook for 8-10 minutes, until crumble is browned and potatoes and hot and cooked through. Cut potatoes in half and top with a scoop of vanilla ice cream.
  • Tips:
    - Build the stuffed sweet potato and cook it for the second time, in a foil packet, on the grill! Serve at a tailgate in foil packets!
    - Serve this as a side at dinnertime, like sweet potato casserole!
    - This would be a great Thanksgiving side or dessert!
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