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
large sweet potatoes
In This Recipe
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.
Soften the butter and chop the crystalized ginger into small pieces. Combine all the ingredients by hand until the mixture is crumbly.
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
I am one of the rare northern Cali girls who hearts LA. My family hails from India via Kenya and being a good little south asian i spent many of my young years in the kitchen. Surrounded by good food from birth (thanks mom!) i have always loved cooking, eating and learning about food. In recent years i have developed an interest in the history of food and its cultural connection particularly in how imperialism and colonization has had an influence on cuisines of the world. This blog is my way of exploring the amazing web of nourishment that sustains us.