Sweet Potato Crumble

By • October 18, 2009 • 4 Comments

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Author Notes: Warning Warning … this is not a pie…. Meaning it has no crust…. Meaning for those bake-o-phobes out there this is the perfect solution!! This Sweet Potato Crumble is made complete with the addition of chopped Crystalized Ginger and Pecans on the top! Note: If you have a sweet tooth you may want to add ¼ cup sugar to the potato mixture. PS fun fact: Sweet Potatoes sold in the states are actually yams....who knew?!?!?amreen

Serves 8

Filling

  • 2 large sweet potatoes
  • 3 eggs
  • 1/2 cup sugar
  • 1/4 cup butter
  • 1/3 cup milk
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  1. Preheat your oven to 350 degrees. Bring a pot of water to boil. Scrub the sweet potatoes and toss them in the boiling water. When they can be stabbed through with a knife easily they are done. Take them out of the water and let them cool. (meanwhile you can make the crumble). Once cooled you can pinch the skins off of the potatoes. Soften the butter and gently beat the eggs. Combine all the filling ingredients and mash until it has reached a smooth consistency.

Topping

  • 1/2 cup flour
  • 1/2 cup butter
  • 1/2 cup brown sugar
  • 1/2 cup butter
  • 1/2 cup crystalized ginger
  • 1/2 cup chopped pecans
  1. Soften the butter and chop the crystalized ginger into small pieces. Combine all the ingredients by hand until the mixture is crumbly.
  2. Pour sweet potato mixture into a glass casserole dish. Finish it off by topping it with the crumble mixture. Bake at 350 degrees for 30 minutes. Let it cool to set and serve at room temperature. Beware ... fights have broken out over second helpings :D
Jump to Comments (4)

Tags: entertaining, fall, fall, Holidays, kid-friendly

Comments (4) Questions (0)

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over 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

I made this for our Christmas dinner dessert and absolutely loved it! I modified the recipe slightly to substitute walnuts for pecans, as we were also having a pecan pie. I reduced the sugar in the topping and the sweet potato mixture (cut each in half, as my sweet potatoes were so, so sweet); I added some allspice and a touch of ground ginger to the topping, as I had used all my crystallized ginger. I also had some orange zest on hand (having made a huge quantity of it to put in the pecan pie) so I added that to the topping. It was so delicious!! Thank you for posting this.

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over 4 years ago amreen

Oh i love the changes you made! sounds scrumptious!! and i love that you used less sugar ... i too can't really take sugar and would like this better without it but all the sweet tooths around me would have a fit :P have a great new year antonia :D

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almost 5 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Amreen, this is so beautiful. I am not a bake-o-phobe (having made easily over a hundred pies as an adult), but I so enjoy pie-like desserts with no crust. Unless the crust is really special enough to be the focus of one's attention, such as in a tarte tatin, why bother? (Maybe it's easier to serve at a picnic . . . . not an issue here, right now!) I'm going to make this when the boys come home from the East Coast next week. Pecans and ginger are favorite ingredients around here. Thanks for posting this.

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almost 5 years ago amreen

Can't wait to hear how it turns out Antonia! I've never been a cust fan myself ... you are so right ... they tend to be just a holder-upper! Im not really a baker but am really trying to get a good cookie recipe down and am having trouble getting the right consistency ... would you mind taking a look at my double chocolate chip and chili recipe and let me know if you have any suggestions ... it worked out perfect once but most of the time the cookies turn out too flat or to dry ... any suggestions would be much apreciated! thanks again!