Best Savory Sweet Potato Crumble Recipes

Sweet Potato Crumble image

Provided by Damaris Phillips

Categories dessert

Time 1h30m

Yield 8 to 12 servings

Number Of Ingredients 18

3 medium sweet potatoes, peeled and large diced
1/4 cup whole milk
1 teaspoon ground cardamom
4 to 6 tablespoons light brown sugar
Cooking spray
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
2 cups all-purpose flour
1 cup packed light brown sugar
1 stick (8 tablespoons) unsalted butter, melted

Steps:

Preheat the oven to 350 degrees F.
For the mashed sweet potatoes: Cover the sweet potatoes with cold water in a medium saucepan and simmer over medium heat until fork-tender, 12 to 15 minutes. Drain off the excess water and transfer the potatoes to the bowl of a stand mixer fitted with the paddle attachment. Add the milk, cardamom and 4 tablespoons of the brown sugar and mix on medium until smooth, 3 to 4 minutes. Taste and add more brown sugar if desired. Set aside to cool.
Spray a 9-by-13-inch baking dish with cooking spray.
For the cake layer: In a clean bowl of a stand mixer fitted with the paddle attachment, cream together the egg and brown sugar until fluffy and thick, about 4 minutes. Add the yogurt, oil, vanilla extract and orange zest and mix until well combined. Add the flour, baking powder, baking soda and salt. Mix until the batter just comes together; it will be thick. Spread the batter into the bottom of the greased baking dish. Cover the batter evenly with the sweet potato mixture.
For the crumble: Combine the flour, brown sugar and melted butter in a small bowl. Mix with your hands until the mixture forms a rough crumbly texture. Sprinkle over the sweet potato and bake until the bottom is set and the crumb topping is golden brown, about 30 minutes.

Savory Sweet Potato Crumble image

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 50m

Yield 4

Number Of Ingredients 11

3 tablespoons olive oil
2 medium sweet potatoes, peeled and cut into 1/4-inch slices (about 12 oz each)
1 leek, sliced (white and light green part only)
1/4 cup chicken broth
2 tablespoons real maple syrup
1 tablespoon apple cider vinegar
2 tablespoons fresh thyme leaves
1/2 teaspoon fine sea salt
3/4 cup Cascadian Farm™ Farm Stand Harvest organic cherry, almond and quinoa granola
2 tablespoons butter, melted
1/3 cup shredded fresh Parmesan cheese

Steps:

Heat oven to 350°F. In 12-inch ovenproof skillet, heat oil over medium-high heat. Add sweet potatoes; cook 5 minutes, gently stirring to keep potatoes from sticking to pan.
Add leek; cook 3 minutes longer, stirring frequently. Reduce heat to medium.
Meanwhile, in small bowl, mix chicken broth, syrup, vinegar, 1 tablespoon of the thyme leaves and the salt. Pour over ingredients in skillet. Cover; cook 10 minutes, gently stirring occasionally.
Meanwhile, in another small bowl, mix granola, melted butter, Parmesan cheese and remaining 1 tablespoon thyme leaves. Sprinkle granola mixture over ingredients in skillet. Place in oven; bake uncovered 15 to 18 minutes or until granola mixture is light golden brown. If desired, top with additional fresh thyme leaves.

Nutrition Facts : Fat 4, ServingSize 1 Serving, TransFat 0 g

Sweet Potato Crumble image

Provided by Heather Sullivan

Categories Dessert

Time 1h35m

Yield 2-3 serving(s)

Number Of Ingredients 7

1 lb sweet potato (weight after trimming)
2 teaspoons ground cinnamon
fresh ground nutmeg, to taste (optional)
1/8 cup light brown sugar, packed
3 ounces plain flour
1 1/2 ounces unsalted butter, softened
1 1/2 ounces light brown sugar

Steps:

Preheat oven to 400F/200°C.
Bake sweet potatoes on a baking tray for 45minutes to one hour or more depending on the size of your sweet potatoes, they should be very tender.
Turn down oven to 375F/175°C.
Let sweet potatoes cool slightly and peel off the skins.
Mash sweet potatoes then mix in the 1/8 cup brown sugar and spices, set aside.
In another bowl, rub/fork the softened butter through the flour until crumbly and large breadcrumb-like.
Mix in the one and a half ounces light brown sugar into the flour and butter mixture.
Spread the sweet potato mixture into a casserole dish and top evenly with the crumble mix.
Bake at 375F/175C for 15-20 minutes, until the crumble is nicely browned and crisped.