Cran-apple Sweet Potato Crisp

Thanks to Western Wake Farmers’ Market shopper Terri Melcher Nelson for sharing this recipe.
Adapted from unknown source

4 sweet potatoes, peeled and thinly sliced
4 medium apples, cored, peeled and sliced (about twice as thick as potatoes)
1 ½ cups cranberries, chopped
½ cup turbinado or brown sugar
1 tsp cinnamon
1 tsp freshly grated nutmeg
6 tablespoons soft butter
2 tablespoons orange juice or zest of ½ orange
1 cup rolled/quick oats
½ cup whole wheat flour


  1. Preheat oven to 350° F. 
  2. Butter medium casserole.
  3. Peel and slice sweet potatoes.  Core, peel and slice apples.  A mandolin is really helpful with the slicing.
  4. Pulse the cranberries in a food processor a few times.  Set aside.
  5. Mix sugar, cinnamon, nutmeg together and set aside.
  6. Layer ¼ of sweet potatoes in casserole, sprinkle with sugar mixture.  Layer ¼ apples, sprinkle with sugar mixture. Then do another layer of ¼ of sweet potatoes, ¼ of apples, sprinkling with sugar between each layer.
  7. Add the chopped cranberries.
  8. Layer  sweet potato, apple, sweet potato, apple sprinkling with sugar mixture between layers.
  9. Mix oats, flour, and butter into a crumble.  Add orange juice or zest.  Add in remaining sugar mixture.  Add  more sugar is remaining is limited.
  10. Bake for about 40 minutes or until potatoes and apples are tender.

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