Lemon-Pepper Sweet Potato Crisp
This is my new favorite sweet potato side dish. It's got incredible texture and amazing flavor with an irresistible bread crumb topping. You can serve it hot, but I think it might be better warm or at room temperature, which makes it a nice choice for Thanksgiving when it's hard to have everything ready at the same time. Great for a special holiday dinner or a random weeknight supper.
Recipe Summary test
Calling a Crumble a Crisp for Fun and Profit
Unlike some of my peers, when I decide on a name for a recipe, I always try to go for the most accurate title, and not what would make for the best click-bait. This time however, I willingly and knowingly called something a "crisp" that's really more of a "crumble." In fairness, it was very crispy, and with a few tweaks to the method, it could become a legit "crisp." But bottom line, if it crumbles, it's a crumble.
Having said that, I assume no one is overly concerned, but still, I felt like I had to come clean, since one of my biggest online pet peeves, especially when it comes to food, is blatant false advertising. You know, like "crispy baked sweet potato fries," which we all know is a lie, and yet we still naïvely click on the link, hopeful that some kind of magical breakthrough has been discovered, only to find out we've been had. Again.
Anyway, to turn this absolutely delicious casserole into an actual crisp, I'd simply break up, or chop up, the crispy, cheesy crumbs into much smaller pieces and push them down much more aggressively into the soft, sweet potatoes below. Texture aside, I thought the flavors in this were truly incredible. And while cheese is not generally considered a typical Thanksgiving ingredient, it really works here, which is why I hope you give this a try soon. Enjoy!
When making your bread crumbs, make sure you remove all the crust first. Cut large, coarse bread crumbs or smaller cubes, 1/8 inch or 1/4 inch in size.
You can use a lime instead of a lemon, if preferred, and feel free to try different cheeses, such as Pecorino or Gruyere.