Oh, Sweet Potato Crumble, how I adore thee. This sweet potato casserole is a switch hitter – serve it as a side dish or serve it as a dessert…the choice is yours. Have sweet potato haters in your midst? You can convert them with this yummy sweet potato recipe!
Sweet Potato Crumble Recipe
Howdy! Chef Alli Here. Let’s Get You Cookin’…..Shall We?? 🙂
This Baked Sweet Potato Crumble ranks way up there on my popularity list and I especially love the layer of apples and cranberries that’s hidden beneath the crumble topping.
You can make and bake this recipe in a casserole dish, OR, sometimes I like to bake it in my 10-inch cast iron skillet for a more rustic look.
And is it a crumble, or is it a crisp? You be the judge! Either way, it’s hands-down delicious, though it definitely doesn’t make the healthy sweet potato recipes list. 🙂
What to Love About This Sweet Potato Recipe –
- Sweet Potatoes….my fav.
- Haters are converted with one bite.
- Serve it as a side dish, or save it for a dessert! (Seriously, it makes a delicious dessert.)
What Ingredients Do You Need to Make Sweet Potato Crumble?
- Cream cheese
- Sweet potatoes
- Brown sugar
- Pumpkin pie spice
- Flour and oats
- Orange zest
How to Make Sweet Potato Crisp in 4 Easy Steps –
- Combine the cream cheese with the mashed and cooked sweet potatoes, brown sugar and pumpkin pie spice; spread this mixture into a greased baking dish.
- Top the sweet potatoes with the chopped apples and cranberries, then a bit of brown sugar.
- Make the crumble topping by combining the flour, oats, sugar, butter, pecans, and orange zest; sprinkle this over the apple and cranberry layer.
- Bake the crumble for 35-40 minutes or until golden brown and hot throughout.
What Tools Are Helpful for Making This Sweet Potato Side Dish Recipe?
- I often cook use my 10-inch Lodge cast iron skillet for this recipe, just because I love how rustic and utterly delicious it looks. Plus, cast iron cooks so evenly because it holds the heat so well. Love me some good cast iron cookin’!
- Or, if you prefer to use a glass or ceramic casserole dish, that works great too. If you’ve got a deep dish pie plate on hand, this casserole works great baked in that, too.
- I love mixing bowls that have a grip handle. This is my favorite set.
- To make the crumble topping, a pastry blender sure is handy to make it a quick job.
More Favorite Recipes to Try –
- Baked Pull-Apart Stuffing Ring
Printable Baked Sweet Potato Crumble Recipe
Baked Sweet Potato Crumble
- 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 + 1 Tbs. dark brown sugar divided use
- 1/2 tsp. pumpkin pie spice
- 1 Granny Smith apple skin-on, cored and diced
- 1 cup fresh cranberries chopped
- 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.
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