Sweet Potato Cranberry Crisp

DIFFICULTY: MODERATE | COOK TIME: 45 MINUTES
YIELD: 8-12 SERVINGS

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A sweet potato can teach an apple a thing or two about the last course. Usually reserved for savory dishes, sweet potatoes are truly a delight in desserts.

In this recipe, we've given apple crisp a new twist by using diced sweet potatoes. Fresh cranberries provide contrasts in color and taste — deep, bright red against earthy orange, and tartness punctuating the sweetness of the potatoes and topping.

Serve with a scoop of vegan ice cream, or try our coconut milk whipped cream for the perfect pairing.

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INGREDIENTS

For the Filling:

  • 2 1/2 to 3 pounds sweet potatoes, peeled and diced in 1/2-inch pieces

  • Zest and juice from 1 orange

  • 2 tablespoons coconut milk

  • 2 teaspoons brown sugar

  • 2 teaspoons ground cinnamon

  • 1/2 teaspoon ground nutmeg

  • Pinch of ground cloves

  • 1 teaspoon vanilla

  • 2 cups fresh cranberries

For the Topping:

  • 1 1/2 cups all-purpose (or whole wheat) flour

  • 1 cup oats

  • 3/4 cup granulated sugar

  • 3/4 cup brown sugar

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground ginger

  • 1/4 teaspoon ground nutmeg

  • 1/2 teaspoon salt

  • 1/2 pound cold vegan butter, cut into chunks

  • 1/4 cup maple syrup

For the Whipped Cream:

  • 1 14-ounce can coconut cream, chilled

  • 1/4 to 1/2 cup powdered sugar

  • 1 teaspoon vanilla

  • Pinch of salt

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INSTRUCTIONS

  1. Preheat the oven to 350ºF.

  2. Oil a 9-inch by 13-inch baking pan or casserole dish.

  3. Toss sweet potatoes with orange zest and juice, milk, brown sugar, cinnamon, nutmeg, cloves, and vanilla.

  4. Pour into the prepared baking dish. Bake for 15 to 20 minutes, or until the potatoes are fork-tender, but not mushy.

  5. Remove from oven and toss in cranberries. Carefully stir to combine.

  6. To make the topping, combine the flour, oats, sugars, cinnamon, nutmeg, ginger, and salt in a food processor. Pulse to blend and grind the oats a bit.

  7. Add vegan butter and maple syrup and pulse ingredients just until crumbly.

  8. Spoon evenly over the sweet potato-cranberry filling.

  9. Return dish to oven and bake for 30 minutes until the top is light brown and the mixture is bubbly.

  10. Serve warm, with vegan vanilla ice cream or coconut milk whipped cream (see below).

  11. To make the whipped cream, scoop out chilled coconut cream (reserving coconut water) into metal bowl.

  12. Add remaining ingredients. Use a hand mixer to whip until smooth, adding a little bit of coconut water to help blend, if necessary.

  13. Serve immediately or chill before serving (chilling the whipped cream will make it thicker).