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.
8oz.cream cheese, softened (may use low fat cream cheese, if desired)
40oz.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 appleskin-on, cored and diced
1cup fresh cranberries chopped
Crumble Topping
1/2 cup all-purpose flour
1/2 cup whole oats
1/2 cup granulated sugar
1/3cup unsalted butter, softened
1/3cup chopped, toasted pecans
1tsp.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.