This Sweet Potato Crumble Recipe is a sweet and creamy recipe, which is made with fresh sweet potatoes and Greek yogurt. It’s the perfect holiday side dish, ready in about 1 hour and 15 minutes.
Jump to RecipeSweet 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
- 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 and transfer the potatoes to the bowl of a stand mixer. Add the milk, cardamom, and 4 tablespoons of brown sugar. Mix on medium speed for 3 to 4 minutes until smooth. Taste and add more brown sugar if desired. Set aside to cool.
- Prep the Oven and Pan: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with cooking spray.
- 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, oil, vanilla extract, and orange zest and mix until well combined. Add the flour, baking powder, baking soda, and salt, and mix on low speed until the batter just comes together.
- Assemble the Base Layers: The batter will be thick. Spread it evenly into the bottom of the prepared baking dish. Carefully spread the cooled sweet potato mixture in an even layer over the top of the batter.
- 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 to mix the ingredients together until a rough, crumbly texture forms.
- 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.
Recipe Tips
- How do I get a smooth sweet potato filling? Ensure the sweet potatoes are boiled until they are very fork-tender. Using a stand mixer or an electric hand mixer to beat them will create the smoothest, creamiest texture, free of lumps.
- Can I make this ahead of time? Yes, you can assemble the entire dish, cover it, and refrigerate it for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time if it’s going into the oven cold.
- Can I use a different kind of yogurt? Sour cream is an excellent substitute for Greek yogurt in the cake layer and will provide a similar tangy flavor and moist texture.
- How do I know when the crumble is done? The top should be a uniform golden brown, and a toothpick or knife inserted into the center should come out clean, indicating the cake layer at the bottom is fully cooked.
What To Serve With Sweet Potato Crumble
This versatile dish can be served as a sweet side dish with a holiday meal or as a dessert.
- As a side dish with: Roast turkey, honey-baked ham, or roasted chicken.
- As a dessert with: A scoop of vanilla bean ice cream or a dollop of fresh whipped cream.
How To Store Sweet Potato Crumble
Refrigerate: Cover the cooled crumble with plastic wrap or transfer it to an airtight container. It will keep in the refrigerator for up to 4 days. Serve cold or reheat individual portions in the microwave. Freeze: The crumble can be frozen. Wrap the dish tightly in a layer of plastic wrap and a layer of foil and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Sweet Potato Crumble Nutrition Facts
- Serving: 1 square (of 12)
- Calories: 520kcal
- Protein: 7g
- Fat: 20g
- Carbohydrates: 78g
- Sugar: 45g
- Sodium: 210mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
It can be both! It’s a very popular sweet side dish for holiday meals like Thanksgiving, similar to a sweet potato casserole with a marshmallow topping. It’s also sweet enough to be served as a dessert, especially with a scoop of ice cream.
Yes, you can substitute about 2 to 2.5 cups of canned sweet potato puree. You would skip the boiling step. Be sure to use pure puree, not sweet potato pie filling, and you may need to adjust the brown sugar depending on the sweetness of the canned product.
This usually happens from overmixing. When combining the crumble ingredients, use your fingertips and mix only until large, rough crumbs form. If you continue to mix, the butter will fully incorporate and create a paste-like texture instead of a crumbly one.
Try More Recipes:
- Cranberry Cornmeal Cake Recipe
- Gluten-Free Cinnamon Sugar Teacake Recipe
- Pineapple Pound Cake Recipe
Sweet Potato Crumble Recipe
Course: Side DishCuisine: AmericanDifficulty: Easy12
servings30
minutes30
minutes520
kcalA delicious layered bake featuring a moist, cake-like base, a creamy mashed sweet potato filling, and a buttery brown sugar crumble topping.
Ingredients
Sweet Potato Layer: 3 medium sweet potatoes, 1/4 cup milk, 1 tsp cardamom, 4-6 tbsp brown sugar.
Cake Layer: 1 egg, 1 cup brown sugar, 1 cup Greek yogurt, 1/4 cup oil, 1 tsp vanilla, orange zest, 1 1/2 cups flour, 1 tsp baking powder, 1/4 tsp baking soda, 1/4 tsp salt.
Crumble: 2 cups flour, 1 cup brown sugar, 1 stick butter, melted.
Directions
- Boil and drain peeled, diced sweet potatoes. Mash with milk, cardamom, and brown sugar until smooth. Let cool.
- Preheat oven to 350°F. Grease a 9×13-inch baking dish.
- For the cake, cream the egg and brown sugar. Mix in yogurt, oil, vanilla, and zest. Stir in the dry ingredients (flour, etc.) until just combined.
- Spread the thick cake batter into the prepared dish. Top with an even layer of the sweet potato mixture.
- In a separate bowl, mix the crumble ingredients (flour, brown sugar, melted butter) with your hands until crumbly.
- Sprinkle the crumble topping over the sweet potato layer.
- Bake for 30 minutes, until the topping is golden brown and the base is set.
Notes
- The cake batter is very thick; use an offset spatula to spread it evenly in the bottom of the pan.
- For the best texture, ensure the sweet potatoes are boiled until they are very soft and can be easily mashed.
- Don’t overmix the crumble topping; work it with your fingertips just until it forms large crumbs.
- This dish is a fantastic make-ahead option for holiday gatherings; simply assemble, refrigerate, and bake when ready.
