Sweet Potato Breakfast Crisp

sweet potato

Back in college, B4D (breakfast for dinner) was one of my favorite meals served in the sorority and I would always be first in line for the sweet treats. I love when it is acceptable to indulge in dessert-like dishes for dinner. If it were up to me, chocolate chip pancakes would be a supper staple! I decided to channel this B4D mentality because my fiance is on a midnight work schedule, so his breakfast is my dinner. This sweet potato breakfast crisp makes for a delicious start to the morning… or evening. It was very filling, yet relatively healthy – Rob even thought it would be a good pre-hike meal.

Sweet Potato Breakfast Crisp


  • 1 large sweet potato, peeled and diced
  • 2 Tbsp. butter, divided
  • 1 Tbsp. coconut oil, melted
  • 1/4 cup brown sugar
  • 1 Tbsp. honey
  • 1/4 tsp. pumpkin pie spice
  • 1/3 cup rolled oats


  1. Preheat oven to 375F.
  2. In a medium bowl, melt 1 tablespoon of butter and the coconut oil. Add honey, brown sugar and pumpkin pie spice, whisking until combined. Add diced sweet potato and toss until fully coated. Place in 16-ounce ramekin or divide between two 10-ounce ramekins.
  3. In the same bowl, add remaining tablespoon of butter and oats. Combine until well-coated and crumbly, then sprinkle over sweet potatoes.
  4. Bake for 20-30 minutes, until sweet potatoes are soft. Test the pieces with a knife before removing from oven. Serve hot.


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