Roasted Sweet Potato Cranberry Crisp

Crisps are a classic American dessert where fruit meets a buttery oat topping, and this version leans into harvest flavors. Roasted sweet potatoes and tart cranberries bake under a maple-kissed pecan crumble, with a whisper of sage for earthy depth.

Serves 6 · 25 min prep · 50 min cook

Estimate for one serving

• 385 cal
• 5g protein
• 62g carbs
• 15g fat
• 3g fiber

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Ingredients

• 2 lb medium sweet potatoes
• 2 cups fresh cranberries
• 1 Tbsp minced fresh sage leaves
• 1/3 cup maple syrup
• 1/4 cup orange juice
• 1 tsp ground cinnamon
• 1/4 tsp kosher salt
• 1 cup old-fashioned rolled oats
• 1/2 cup all-purpose flour
• 1/2 cup packed brown sugar
• 6 Tbsp cold unsalted butter, cubed
• 1/3 cup chopped pecans

Instructions

1. 1Preheat the oven to 400°F. Peel the sweet potatoes and cut them into 3/4-inch cubes so they roast evenly.
2. 2Toss the sweet potato cubes on a rimmed baking sheet with a drizzle of maple syrup and salt, then roast for 20 minutes until just tender and lightly caramelized at the edges.
3. 3Lower the oven temperature to 375°F. Transfer the roasted sweet potatoes to a 10-inch oven-safe skillet or 8-inch square baking dish.
4. 4In a bowl combine the fresh cranberries, remaining maple syrup, orange juice, cinnamon, and minced sage. Pour this mixture over the sweet potatoes and gently stir so everything is coated.
5. 5In another bowl mix the oats, flour, brown sugar, and salt. Cut in the cold butter with your fingers or a pastry blender until the mixture forms coarse, pea-sized crumbs.
6. 6Stir the chopped pecans into the oat topping, then scatter the topping evenly over the fruit and sweet potato layer.
7. 7Bake for 25 to 30 minutes until the topping is deep golden, the cranberries have burst, and the filling is bubbling at the edges.
8. 8Let the crisp rest for 10 minutes so the juices thicken slightly. Serve warm straight from the skillet with a spoon.