2 pounds sweet potatoes, thinly sliced
1 cup brown sugar
2 cinnamon sticks
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon kosher salt
2 tablespoons (28 grams) unsalted butter
1 teaspoon pure vanilla extract
Zest of 1 orange
Water
1 cup fresh or frozen cranberries
For the topping:
1/2 cup brown sugar
1/2 cup all-purpose flour
1/3 cup unsalted butter, melted
1/2 cup pecans, chopped
1 1/2 cup potato chips, crushed
Preheat oven to 350 degrees F. Place the sweet potatoes, brown sugar, cinnamon sticks, allspice, nutmeg, salt, butter, vanilla and orange zest in a medium saucepan. Add enough to water to just cover the sweet potatoes. Bring to a boil and simmer until sweet potatoes just begin to turn tender, but are still firm. Use a slotted spoon to remove the sweet potatoes. Place in an 8-inch baking dish and add the cranberries. Continue to simmer the liquid in the saucepan until it has been reduced to about 1 cup, about 15 minutes. Remove cinnamon sticks. Spoon over the sweet potatoes and cranberries. In a separate bowl, combine the brown sugar, flour, butter, pecans and potato chips. Sprinkle mixture over the top of the filling. Bake until golden brown and filling is bubbly, about 35-45 minutes. Let cool for 15 minutes, then serve warm. Store leftovers in the fridge.