Sweet Potato Crumble

By amreen
October 18, 2009
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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


  • 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.


  • 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

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