Oh, Sweet Potato Crumble, how I adore thee! This sweet potato side dish could easily serve as dessert. We’ve had lots of sweet potato haters over the years who have come to be sweet potato lovers, all because of this wonderful recipe. #sweetpotato #sidedish #holiday #Thanksgiving #Christmas
Baked Sweet Potato Crumble votes are in: “Delightful!”
We have shared quite a few sweet potato recipes here on the blog, such as Baked Sweet Potato Balls and Crispy Bacon and Sweet Potato Hash. This Baked Sweet Potato Crumble ranks way up there in popularity and I especially love the layer of apples and cranberries that’s hidden beneath the crumble topping – I’m pretty certain you will, too. You can make this recipe and bake it in a casserole dish, OR, sometimes I like to bake it in my 10-inch cast iron skillet for a more rustic look.
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I often preach to you about zesting. Well, this recipe calls for a little orange zest and I am BEGGING you, please please please please pleeeeaaassseeee don’t skip it!!! Citrus zest adds a layer of flavor to dishes that you can’t get anywhere else, because without citrus, heavier dishes like, oh… say a sweet potato cream cheese crumble… can taste too rich. This can leave guests feeling overwhelmed by the richness and fullness of the flavors. You need only add a teaspoon of fresh citrus zest with your zester to brighten the flavors and lighten the whole dish! I promise, it won’t taste like orange sweet potatoes, but it will make your guests try bite after bite after bite.
To Side or Not to Side… Sweet Potato Crumble can be both!
I confess that even though we’ll call it a side dish, it has all the goodness of a dessert! Sweet seasonal sweet potatoes, dark brown sugar, maybe an apple or two. Yeah… it’s screamin’ dessert! So maybe eat it just after the mashed potatoes and just BEFORE the pumpkin pie!
Printable Baked Sweet Potato Crumble Recipe
Baked Sweet Potato Crumble
This Baked Sweet Potato Crumble ranks way up there in popularity and I especially love the layer of apples and cranberries that's hidden beneath the crumble topping. We serve this dish as a side dish, but it could actually work well as a dessert, too.
- 8 oz. cream cheese, softened (may use low fat cream cheese, if desired)
- 40 oz. can sweet potato chunks, drained, or 3-4 large sweet potatoes, peeled, chunked, and cooked until fork-tender
- 1/4 cup dark brown sugar
- 1 Tbs. brown sugar
- 1/2 tsp. pumpkin pie spice
- 1 Granny Smith apple, skin-on, cored and diced
- 1 cup chopped fresh cranberries
- 1/2 cup all-purpose flour
- 1/2 cup whole oats
- 1/2 cup granulated sugar
- 1/3 cup unsalted butter, softened
- 1/3 cup chopped, toasted pecans
- 1 tsp. freshly grated orange zest
In a large mixing bowl, beat cream cheese until smooth; add sweet potatoes, 1/4 cup brown sugar, and pumpkin pie spice and mix until combined.
Spread prepared sweet potato mixture into a great 1 1/2 quart baking dish (a deep dish pie pan works great, or use your 10" cast iron skillet).
Top the sweet potato mixture with the chopped apple and cranberries; sprinkle 1 Tbs. brown sugar over apples and cranberries.
To Make Crumble Topping
In the same mixing bowl, combine flour, oats, sugar, pecans, and orange zest. Using a pastry blender (or a fork and a knife) cut butter into the flour mixture until crumbly; spread crumble topping evenly over the apple/cranberry layer.
Bake, uncovered, in preheated 350 degree F. oven for 35-40 minutes, or until golden brown on top and hot throughout.
More Thanksgiving Sides You Should Try:
Scrumptious Sides from Around the Web:
- Slow-Cooker Green Bean Casserole (Food Network)
- Better Than Granny’s Cream Corn (Alton Brown)
- Beautiful Brussels Sprouts (The Pioneer Woman)
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