Sweet Potato Crisp


Sweet Potato Crisp

35 Min

Canned sweet potatoes are a super starter to a load of recipes. Our sweet potato bake is crispy and tangy and sure to brighten a weeknight or be a hit at your next dinner party.

What You'll Need

  • 3 (29-ounce) cans cut sweet potatoes, drained and mashed
  • 1 (8-ounce) can crushed pineapple in juice, undrained
  • 1/2 cup (1 stick) butter
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup packed light brown sugar

What to Do

  1. Preheat the oven to 400 degrees F. Coat an 8-inch square baking dish with cooking spray.
  2. In a large bowl, combine the sweet potatoes, crushed pineapple with its juice, the butter, cinnamon, and salt; mix well and spoon into the prepared baking dish.
  3. Bake 30 minutes. Remove from the oven and sprinkle with brown sugar. Place baking dish back in the oven for 5 minutes, or until the sugar is browned.


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I made it in 2011 & was asked to make it again in 2012 for Thanksgiving :)

Am I reading this recipe correctly it takes 3 cans of sweet potatoes 29 ounces each. 87 ounces of sweet potatoes?

Yes that is correct. I made it again this year but I did use a little less sweet potatoes & it turned out perfectly.

Can this recipe be cooked in a microwave? or toaster oven?

Can I use sweet potatoes that are boiled and mashed? If so about how many for this recipe?

I would think you could. I'm thinking maybe 4-5 large ones?

Any answers to the questions?

is the butter supposed to be melted in this?

I used soft butter.


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