Sweet Potato Crumble
This easy Sweet Potato Crumble combines sweet potatoes, apples, cranberries, and pumpkin pie spice with a sweet and buttery crunchy topping.
Sweet Potato Crumble Recipe
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.
This fall side dish 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.
And is it a crumble, or is it a crisp? You be the judge! Either way, it’s hands-down delicious. Have sweet potato haters in your midst? You can convert them with this yummy sweet potato recipe!
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I’m a sweet potato lover, so I’ve shared some of my favorite sweet potato recipes here on the blog, such as Scalloped Sweet Potatoes and Baked Sweet Potato Balls.Â
Ingredients
- Sweet potatoes
- Cream cheese
- Apples
- Cranberries
- Brown sugar
- Pumpkin pie spice
- Flour and oats
- Sugar
- Butter
- Orange zest
- Pecans (Optional)
How to Make Sweet Potato Crumble
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. You can make and bake this recipe in a casserole dish. Sometimes, I like to bake it in my 10-inch cast iron skillet for a more rustic look.
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 and the potatoes are tender.
Other Fall Favorites
Making fall recipes has always been one of my favorite things. Another of my favorite fall recipes is my Sausage Cranberry Dressing. It’s a classic dish that is gorgeous on the Thanksgiving or Christmas Table.
I also love this Holiday Bread Pull Apart made with Pillsbury canned biscuits, sausage, apples, and raisins for the perfect Christmas or Thanksgiving bundt pan recipe.
Sweet Potato Crumble
Ingredients
- 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
Crumble Topping
- 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
Instructions
- 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.
Notes
Originally published on November 17, 2018. Updated November 9, 2024.