Sweet Potato Apple Crisp-For those of us who have been celebrating holidays for decades and making the food that is the center of the celebration, we have a basic drill that we go through, and usually prepare the same dishes each year. In some ways, the fact that the menu is predictable and set, is something that everyone looks forward to.
As the years have gone by, we have focused more on healthy eating by choice, and of course, a gluten free diet by necessity.
My mother's sweet potatoes for Thanksgiving and Christmas were canned, loaded with butter and brown sugar, and amazing. I have used fresh sweet potatoes myself for many years, cut down on fat and sugar and have been very pleased with our sweet potato side dish.
Honestly, I didn't really think that there were many variations on basic sweet potatoes, but oh, was I wrong. This sweet potato dish with apples, dates and topped with maple glazed pecans is not your mother's sweet potato side dish. It is so delicious, it could almost be your holiday dessert.
I made it in the Instant Pot, and feel like that gave it an even better flavor, was ready in less than thirty minutes and doesn't take up your oven space. Vegan, gluten free and diary free.
Equipment
I made this recipe in the Instant Pot 6 Quart Pressure Cooker. Check out my review of the Instant Pot, and see all the delicious recipes that I have made with this gadget that replaces 9 kitchen tools!
Ingredients
Potatoes and apples:
- peeled cubed fresh sweet potatoes
- chopped apples not peeled
- chopped dates
- maple syrup
- cinnamon
- pumpkin pie spice
- coconut flour
- sea salt
- vegan butter
Maple glazed pecans:
- chopped pecans
- vegan butter
- coconut sugar
- cinnamon
- maple syrup
Instructions
Chopped sweet potatoes and apples
Mix sweet potatoes, dates and apples in dish. Mix butter, flour and spices in separate dish. Add to sweet potatoes and apples
Mix flour, syrup, vegan butter and spices and add to potatoes and apples
Insert trivet and add water. Add baking dish and pressure cook on high for 10 minutes. QR pressure, stir, and cook on high pressure for additional 5 minutes. NR pressure.
After removing dish from pressure cooker, use fork to smooth potatoes and apples
Make Maple Glazed Pecans in pan
Add to top of sweet potatoes and apples
Sweet Potato Apple Crisp
Variations
You can make a number of different fruit-based crisps using this method including:
- pear
- peach
- apricot
- cherry
- pineapple
- blueberry
- raspberry
Dried Cherry Chili Colorado Barbecue Sauce
Equipment
- 1 Saucepan 2 quart
- 1 Blender
- 1 Cutting Board
- 1 Chef Knife
- 1 Measuring Cup
- 1 Measuring Spoon Set
- 1 Rubber Spatula High Temperature
- 1 Mixing Bowl 4 Cup Capacity
- 1 Kitchen Scale Ounce
Ingredients
Dry
- 1½ ounce Chili Colorado Whole, Dried (by weight)
- 2½ ounce Dried Cherries Preferably Tart (by weight)
- ⅓ Cup Light Brown Sugar
Fresh
- 2½ Ounce Yellow Onion Peeled, Small Diced, (by weight)
- 1 Tbsp. Fresh Garlic Peeled and Minced
Liquid
- ⅓ Cup Dijon Mustard
- ½ Cup Tomato Ketchup
- ⅓ Cup Worcestershire Sauce Lea & Perrins
- 1 Cup Water
- ⅓ Cup Apple Cider Vinegar
Seasonings
- 2 Tbsp. Smoked Paprika
- 1 Tbsp. Salt Kosher
Instructions
Cherries and Chilis
- Toast Dried Chiis, either over a flame, or in a dry skillet, until slightly blistered and pliable, (see photo and description in post)
- Place cherries and chilis into mixing bowl.
- In a saucepan, heat water until almost boiling, (160℉ to 180℉), pour over dry ingredients in bowl, cover tightly with a lid or plastic wrap. Allow to steep for about ten minutes, until the dried fruit and chilis have softened.
Cooking
- Heat saucepan over high heat until a drop of water dances across the inside surface. Add onions, stirring vigorously so as to uniformly brown and caramelize them, Turn down the heat to medium low once the onions are golden brown.
- Add brown sugar, continue cooking until melted.
- Add the minced garlic and sauté briefly, just to heat through.
- Lower heat to medium-low, add all liquid ingredients to the pan, starting with the water and reconstituted chilis and cherries.
- Bring mixture to a simmer, add seasonings.
- Remove from heat. Allow to cool.
Blending and Storage
- Once cooled enough to touch, blend half at a time in blender, carefully pulsing on low speed until smooth, so as to avoid the mixture from blowing out the top.
- Cool thoroughly under refrigeration. Finished sauce will last 2 weeks in the refrigerator, tightly sealed.
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