Sweet Potato Crumble
Indulge in the comforting warmth of Sweet Potato Crumble, a delightful twist on classic sweet potato casseroles that brings together velvety mashed sweet potatoes and a buttery, crumbly topping. This simple yet elegant dish combines creamy sweet potatoes infused with aromatic spices like cinnamon and nutmeg, sweetened with brown and granulated sugar, and enriched with a touch of vanilla. Topped with a crisp layer of oats, flour, and optional pecans for a delightful crunch, this baked beauty is perfect for holidays or cozy family dinners. Ready in under an hour and packed with fall-inspired flavors, Sweet Potato Crumble is a crowd-pleasing side dish or dessert that’s as easy to make as it is to enjoy!
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Recipe Information
Ingredients
- 4 medium (about 2 lbs) Sweet potatoes
- 8 tablespoons Unsalted butter (softened, divided)
- 0.5 cup Granulated sugar
- 0.5 cup Brown sugar
- 0.25 cup Milk
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 2 large Eggs
- 0.75 cup All-purpose flour
- 0.5 cup Rolled oats
- 0.5 cup Chopped pecans (optional)
- 1 teaspoon Salt (divided)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x9-inch baking dish.
Peel the sweet potatoes, cut them into chunks, and boil in a large pot of water for about 15 minutes or until they are very tender. Drain and transfer the sweet potatoes to a large mixing bowl.
Mash the sweet potatoes until smooth, then mix in 4 tablespoons of unsalted butter, granulated sugar, brown sugar, cinnamon, nutmeg, 0.5 teaspoon of salt, milk, vanilla extract, and eggs. Stir until well combined.
Spread the sweet potato mixture evenly into the prepared baking dish and set it aside.
In another bowl, prepare the crumble topping by mixing the flour, rolled oats, remaining 4 tablespoons of softened butter, chopped pecans (if using), and the remaining 0.5 teaspoon of salt. Use your hands or a fork to combine the mixture until it resembles coarse crumbs.
Sprinkle the crumble topping evenly over the sweet potato mixture.
Bake in the preheated oven for 30-35 minutes, or until the topping is golden brown and crispy.
Remove from the oven and let the Sweet Potato Crumble cool for 10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
5672 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.3 g | 190% | |
| Saturated Fat | 67.4 g | 337% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 629 mg | 210% | |
| Sodium | 222728 mg | 9684% | |
| Total Carbohydrate | 1018.1 g | 370% | |
| Dietary Fiber | 123.2 g | 440% | |
| Total Sugars | 340.2 g | ||
| Protein | 92.3 g | 185% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 1408 mg | 108% | |
| Iron | 34.8 mg | 193% | |
| Potassium | 886 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
