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Sweet Potato Crumble
5 from 3 votes

Sweet Potato Crumble

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.

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 10 Servings
Calories: 436 kcal
Course: Dessert
Cuisine: American

Ingredients

Sweet Potato Filling:
  • 2 cups sweet potato about 2 large potatoes, mashed
  • 3 large egg
  • ⅔ cup heavy cream or full-fat canned coconut milk
  • 2 tsp vanilla extract pure
  • ½ cup brown sugar or coconut sugar*
  • 2 tsp pumpkin pie spice
  • ½ tsp salt 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) butter melted, unsalted

Instructions

    Cup of Yum
  1. 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.
  2. 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
  3. 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.
  4. 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.
  5. 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.
  6. Transfer the buttery sweet potato mash to the prepared pan and spread it into an even layer.
  7. 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.
  8. Sprinkle all of the crisp mixture over the sweet potato layer evenly.
  9. 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.
  10. 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

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%)

Nutrition Facts

Serving: 10 Servings

Amount Per Serving

Calories 436

% 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.