Sweet Potato Crumble
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5.0
3 reviews
Excellent
Sweet Potato Crumble
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The perfect dessert during the holiday season, this amazing sweet potato crumble takes the features of a classic sweet potato casserole and turns it into dessert! A great option for those who aren't into baking pies.
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Ingredients
Sweet Potato Filling:
- 2 cups mashed sweet potato about 2 large potatoes
- 3 large eggs
- ⅔ cup heavy cream or full-fat canned coconut milk
- 2 tsp pure vanilla extract
- ½ cup brown sugar or coconut sugar*
- 2 tsp pumpkin pie spice
- ½ tsp sea salt
Streusel Topping:
- 1 ½ cups all-purpose flour or gluten-free all-purpose flour
- ⅔ cups quick oats
- ⅔ cup brown sugar or coconut sugar*
- 2 tsp ground cinnamon
- 12 Tbsp (1.5 sticks) unsalted butter melted
Instructions
- Cook the sweet potatoes using any method you prefer. I like to wrap each potato in a wet paper towel and place them on a place. Microwave for 5 minutes per side, or until the potatoes are very tender when gently squeezed, about 10-15 minutes total.
- Note: You can also roast the potatoes for over an hour, or boil potato slices for 20-25 minutes in a large pot of water
- Allow the potatoes to cool until they are cool enough to handle. To speed up this process, refrigerate the potatoes until they have at least cooled to room temperature. Remove and discard the skin and mash the sweet potato flesh using a fork or a potato masher. You need 2 cups of sweet potato puree, so if you have extra, you can save it for another future culinary adventure.
- Preheat the oven to 350 degrees Fahrenheit and spray a 10-inch or a 12-inch cast iron skillet with cooking spray or grease the pan with cooking oil like olive oil, avocado oil, or butter. Note: if you don’t have a cast iron skillet, you can use a 9-inch square or round cake pan or baking dish.
- Transfer the mashed sweet potato to a large mixing bowl along with the eggs, heavy cream (or canned coconut milk) and vanilla extract. Beat the wet ingredients together using a fork or a hand mixer until they are well-combined. Add in the coconut sugar, pumpkin pie spice, and sea salt and mix well.
- Transfer the buttery sweet potato mash to the prepared pan and spread it into an even layer.
- Mix together all of the ingredients for the crisp topping in a large bowl. There is no need to separate the wet ingredients and the dry ingredients so feel free to mix everything in one bowl. The mixture should be fairly crumbly. This is normal.
- Sprinkle all of the crisp mixture over the sweet potato layer evenly.
- Cover the skillet with aluminum foil and bake on the center rack of the preheated oven for 15 minutes. Remove the foil and continue baking for another 30-40 minutes, or until the topping is golden brown and crispy.
- Serve sweet potato crisp with a scoop of vanilla ice cream and enjoy!
Notes
- *Use up to 1 cup of sugar in each the topping and the filling for a sweeter dessert.
- *Use up to 1 cup of sugar in each the topping and the filling for a sweeter dessert.
Nutrition Information
Show Details
Serving
1Serving (of 10)
Calories
436kcal
(22%)
Carbohydrates
55g
(18%)
Protein
6g
(12%)
Fat
22g
(34%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Cholesterol
116mg
(39%)
Sodium
244mg
(10%)
Potassium
437mg
(12%)
Fiber
5g
(20%)
Sugar
29g
(58%)
Nutrition Facts
Serving: 10Servings
Amount Per Serving
Calories 436 kcal
% Daily Value*
| Serving | 1Serving (of 10) | |
| Calories | 436kcal | 22% |
| Carbohydrates | 55g | 18% |
| Protein | 6g | 12% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 116mg | 39% |
| Sodium | 244mg | 10% |
| Potassium | 437mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 29g | 58% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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