This sweetpotato blueberry crisp is the perfect dessert for summer or fall! It brings the best of both seasons together in a delicious treat, combining roasted sweetpotatoes, juicy blueberries, and a sweet oat topping.
I love this recipe because it satisfies the sweet tooth while still using less added sugar than most crisp desserts. Plus, sweetpotatoes and blueberries are rich in phytochemicals (aka health-promoting compounds in food). It’s a great dessert for active women!
Bonus: This recipe is naturally gluten-free, dairy-free, and vegan friendly. Perfect when you need to make something that fits multiple dietary restrictions! When serving, just keep in mind any restrictions when choosing if and how to top it.
Disclosure: This recipe was developed in a paid partnership with the North Carolina Sweetpotato Commission Inc.
Ingredients and Substitutions
Here’s a photo of all the ingredients you’ll need for the base of the crisp:
And here’s what you’ll need to make the topping:
Here are a few helpful ingredient notes and some suggestions for substitutions (if applicable):
- Sweetpotatoes – Why use sweetpotatoes in a dessert recipe? So many reasons! They offer a lovely taste that pairs well with the blueberries. They have complex carbohydrates that help fuel fitness goals. And they’ve got fiber (for digestive health) and Vitamin A (for eye and immune health). A win-win all around! They’re also very cost effective, so I love using them in my desserts.
- Blueberries – You can use fresh or frozen blueberries for this recipe. If you’re making this in the summer, it may be more cost-effective to buy fresh; if you’re making it the rest of the year, frozen is typically cheaper. Frozen berries are just as nutritious as fresh, so they’re great in baked desserts like this.
- Pecans – I love these in the topping, but other nuts like walnuts or slivered almonds can be substituted instead.
- Olive oil – One of my favorites for baking fruit-based desserts, because the earthy and fruity taste of olive oil works so well in them. If you don’t have olive oil on hand, you could substitute with vegetable oil, but note that the taste may suffer a bit. Coconut oil also works; note that if you’re using unrefined coconut oil, it will have a coconut taste (refined coconut oil does not have a coconut taste).
- Almond flour – This works well in the topping, adding a nutty flavor and additional nutrients. It also allows the recipe to be gluten-free. If you aren’t concerned about that and don’t have almond flour on hand, you can substitute with all-purpose flour.
- Coconut sugar – This is a sugar made from coconut palm sap. If you’re serving a vegan audience, coconut sugar is produced without bone char filtering, making it vegan-friendly. It also adds a little bit of unique flavor which I enjoy. However, you can easily substitute brown sugar here.
While not pictured, you can also optionally serve this crisp with regular or dairy-free ice cream, regular or coconut whipped cream, or regular or dairy-free yogurt. Choose according to your personal preferences and dietary needs. I’m a fan of ice cream myself!
Instructions
You’ll find the full recipe amounts and instructions in the recipe card below, but here’s a helpful overview with photos and tips.
Start by roasting the sweetpotatoes. Toss ‘em with olive oil, spread onto a baking sheet, and bake at 375°F for 15-20 minutes on the center rack (stirring once halfway through). You want the sweetpotatoes to start to turn tender, but don’t want them to overly brown (like you might do when you’re roasting them as a side dish).
Once those are done, mix the roasted sweetpotatoes with the blueberries, sugar, corn starch, lemon juice, vanilla, cinnamon, and salt in a large mixing bowl.
In another mixing bowl, combine the dry ingredients for the topping: oats, almond flour, pecans, coconut sugar, and salt. Stir that a few times, then add the olive oil and stir until well combined.
Pour the blueberry-sweetpotato mixture into an 8×8 baking dish, then spread the topping over it evenly.
Bake that at 375°F for about 25-30 minutes. You want the filling to be warm and a little bubby and you want the topping to be golden brown. Because there are nuts in the topping, keep a close eye, as nuts can quickly go from toasted to burnt. You want to make sure you can catch it before that happens and pull it from the oven.
Let the crisp cool for a few minutes, then serve while still warm!
Add any optional toppings and dig in! I like to add a scoop of vanilla ice cream (regular or dairy-free) but you can add whatever you prefer. Or just enjoy it as-is; you don’t necessarily need to add anything to this recipe.
Recipe FAQ
Here are some common questions that may come up as you’re preparing this recipe:
It’s better to use fresh sweetpotatoes in this recipe, as they offer a better texture. However, canned sweetpotatoes can work in a pinch. Skip the baking step if using canned sweetpotatoes. Be sure to chop them into smaller pieces before mixing with the blueberries.
Yes, you can. Note that after storing in the fridge, the topping can lose its crispness, but it will still taste great. You can always pop the baking dish back in the oven briefly to get that crispness back if desired.
Store leftovers in an airtight container in the fridge for up to 4 days. Warm up a serving in the microwave when you’re ready to enjoy. Microwaved leftovers will not have the same “crunch” in the topping as the fresh-baked version, but will still taste great.
More Sweetpotato Desserts
If you’re looking for more sweetpotato desserts, be sure to give one of these a try:
- Sweetpotato protein whoopie pies
- Strawberry shortcake with sweetpotato biscuits
- Chocolate sweetpotato cupcakes
- Chocolate sweetpotato pudding
- Sweetpotato milkshake
I hope you enjoy this recipe! If you get a chance to try it, feel free to leave a recipe rating or comment below.
Sweetpotato Blueberry Crisp
Ingredients
For the Base:
- 2 medium sweetpotatoes, peeled and diced into ½-inch cubes
- 1 tablespoon olive oil
- 3 cups fresh or frozen blueberries
- 3 tablespoons coconut sugar (or brown sugar)
- 1 tablespoon corn starch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ⅛ teaspoon salt (a pinch)
For the Topping:
- 1 cup rolled oats (certified gluten free if needed)
- ½ cup almond flour
- ½ cup chopped raw pecans
- ¼ cup coconut sugar (or brown sugar)
- ¼ teaspoon salt
- ¼ cup olive oil
Instructions
- Preheat oven to 375°F. Lightly grease an 8×8 baking dish.
- Toss the chopped sweetpotatoes with the olive oil. Spread onto a baking sheet and bake at 375°F for 15-20 minutes on the center rack, stirring once halfway, until sweetpotatoes are just tender.
- In a large mixing bowl, combine the roasted sweetpotatoes, blueberries, coconut sugar, corn starch, lemon juice, vanilla, cinnamon, and salt. Pour into the prepared baking dish.
- In another mixing bowl, combine the oats, almond flour, pecans, coconut sugar, and salt. Stir a few times, then add the olive oil and stir until well combined. Pour the topping evenly over the sweetpotato-blueberry mixture.
- Bake at 375°F for 25-30 minutes, or until the filling is warm and bubby and the topping is golden brown.
- Let cool for a few minutes, then serve warm. Optionally add your favorite toppings, like non-dairy or traditional versions of vanilla ice cream, yogurt, or whipped cream (depending on your diet and preferences).
Notes
- Medium sweetpotatoes are about 150 grams each if you use a food scale.
- I love this recipe topped with a dairy-free oat-milk vanilla ice cream!
- This recipe makes 6 larger servings or 8 smaller servings. The nutrition analysis below is based on 8 servings. Nutrition analysis doesn’t include any optional toppings.
Nutrition
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