Sweet Potato Crumble Recipe

This Sweet Potato Crumble Recipe is a moist and layered recipe, which is made with mashed sweet potatoes and ground cardamom. It’s the perfect fall dessert, ready in about 1 hour 15 minutes.

Jump to Recipe

Sweet Potato Crumble Recipe Ingredients

Mashed Sweet Potatoes:

• 3 medium sweet potatoes, peeled and large diced
• 1/4 cup whole milk
• 1 teaspoon ground cardamom
• 4 to 6 tablespoons light brown sugar

Cake Layer:

• 1 large egg
• 1 cup packed light brown sugar
• 1 cup plain Greek yogurt
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• Zest of one orange
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon fine salt

Crumble:

• 2 cups all-purpose flour
• 1 cup packed light brown sugar
• 1 stick (8 tablespoons) unsalted butter, melted

How To Make Sweet Potato Crumble Recipe

1. Prepare the Sweet Potato Layer: Place the diced sweet potatoes in a medium saucepan and cover with cold water. Bring to a simmer over medium heat and cook for 12 to 15 minutes, until the potatoes are very tender when pierced with a fork. Drain the excess water thoroughly. Transfer the hot potatoes to the bowl of a stand mixer. Add the whole milk, ground cardamom, and 4 tablespoons of brown sugar. Mix on medium speed for 3 to 4 minutes until completely smooth. Taste and add more brown sugar if desired. Set aside to cool slightly.
2. Prep the Oven and Pan: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with cooking spray.
3. Make the Cake Batter: In a clean stand mixer bowl, cream together the egg and 1 cup of brown sugar until fluffy, about 4 minutes. Add the Greek yogurt, vegetable oil, vanilla extract, and orange zest. Mix until well combined. Add the flour, baking powder, baking soda, and salt. Mix on low speed just until the batter comes together.
4. Assemble the Base Layers: The batter will be thick. Spread it evenly into the bottom of the prepared baking dish using an offset spatula. Carefully spread the cooled sweet potato mixture in an even layer over the top of the batter.
5. Make the Crumble Topping: In a small bowl, combine the 2 cups of flour, 1 cup of brown sugar, and the melted butter. Use your hands or a fork to mix the ingredients together until a rough, crumbly texture forms.
6. Top and Bake: Sprinkle the crumble mixture evenly over the sweet potato layer. Bake for about 30 minutes, until the cake layer is set and the crumb topping is golden brown.
7. Serve: Let the crumble cool for at least 15-20 minutes to set before slicing.

Recipe Tips

• Cardamom vs. Cinnamon: This recipe uses cardamom, which gives it a unique, floral, sophisticated flavor that pairs beautifully with the orange zest. If you prefer a more traditional flavor, you can substitute cinnamon or pumpkin pie spice.
• Spreading the layers: The cake batter is thick and sticky. To make spreading easier, grease your spatula or spoon. When adding the sweet potato layer, drop it in small dollops all over the batter first, then gently connect them to avoid mixing the layers.
• Cooling the potatoes: Make sure the mashed sweet potatoes are not piping hot when you spread them over the raw batter, or they might start to cook the eggs in the cake layer prematurely.
• Texture check: This is a unique dessert—it’s like a coffee cake on the bottom, a sweet potato pie in the middle, and a crisp crumble on top. Don’t overbake it, or the cake layer can become dry.

What To Serve With Sweet Potato Crumble

This spiced, warm dessert is perfect for Thanksgiving or a fall dinner party.

• A scoop of vanilla bean or butter pecan ice cream
• Fresh whipped cream with a dash of cinnamon
• A drizzle of caramel sauce

How To Store Sweet Potato Crumble

• Refrigerate: Because of the moist sweet potato layer and the yogurt in the cake, it is best to store leftovers in the refrigerator. Cover the dish tightly with foil or plastic wrap. It will keep for 4-5 days.
• Reheat: Reheat individual slices in the microwave for 20-30 seconds to take the chill off and soften the cake layer.
• Freeze: You can freeze individual squares wrapped in plastic wrap and foil for up to 3 months.

Sweet Potato Crumble Recipe Nutrition Facts

(Per serving, assuming 12 servings)

• Calories: ~420 kcal
• Total Fat: 14g
• Saturated Fat: 6g
• Cholesterol: 35mg
• Sodium: 180mg
• Total Carbohydrate: 68g
• Dietary Fiber: 3g
• Sugars: 35g
• Protein: 6g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs