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This sweet potato crumble transforms humble sweet potatoes into a decadent dessert that bridges the gap between pie and cobbler. With a creamy, spiced sweet potato base and a generous blanket of buttery cinnamon streusel, it's comfort food at its finest.
I first made this sweet potato crumble for Thanksgiving when I was looking for an alternative to the traditional sweet potato casserole with marshmallows. My family was skeptical until that first warm bite topped with melting vanilla ice cream won them over instantly.
Ingredients
- Sweet potatoes: The star of the show providing natural sweetness and velvety texture. Look for orange fleshed varieties with smooth unblemished skin.
- Granulated sugar: Balances the earthiness of the potatoes without overwhelming them. Use a high quality pure cane sugar for best results.
- Eggs: Provide structure to the filling helping it set properly while adding richness. Room temperature eggs incorporate more easily.
- Pumpkin pie spice: Creates that classic fall flavor profile we all crave. A fresh jar will give you the most aromatic results.
- Heavy cream: Creates an incredibly silky texture in the filling. Use the highest fat content cream you can find.
- All purpose flour: Forms the base of our streusel topping. Unbleached gives a slightly better flavor.
- Butter: Binds the streusel together and creates those irresistible crispy buttery bits. European style butter with higher fat content makes a difference here.
- Cinnamon: Adds warmth and that classic crumble aroma. Ceylon cinnamon offers a more complex flavor than cassia.
Step-by-Step Instructions
- Prepare Your Base:
- Start by thoroughly whisking your mashed sweet potatoes with the sugar until no lumps remain. This step is crucial for a silky smooth filling, so take your time here. The sugar will begin dissolving into the potatoes creating a glossy mixture that forms the foundation of your dessert.
- Create The Custard:
- Add your eggs one at a time, whisking well after each addition. This method prevents lumps and ensures proper incorporation. Then mix in your vanilla, salt, and pumpkin pie spice, making sure the spices are evenly distributed. Finally, slowly stream in the heavy cream while whisking constantly to create a silky custard base that will set perfectly in the oven.
- Make The Perfect Streusel:
- The key to excellent streusel is proper butter distribution. After whisking your dry ingredients, pour in the melted butter and use a fork to create irregular clumps of various sizes. Some bakers prefer using their fingertips to pinch the mixture into crumbles, which creates a more varied texture with both large clusters and fine crumbs for the perfect topping.
- Layer And Bake:
- Pour your custard mixture into your prepared pan, ensuring an even distribution. Then gently scatter your streusel over the top, covering the entire surface but avoiding pressing it down. This allows some of the streusel to sink slightly while baking, creating distinct textural layers in the finished dessert. Watch for the edges to set and the center to have just a slight wobble when it's ready.
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The pumpkin pie spice might seem like a simple ingredient, but it's actually my secret weapon in this recipe. The blend of cinnamon, nutmeg, ginger, and cloves perfectly complements the natural sweetness of the potatoes without requiring multiple spice measurements. I once accidentally doubled the amount and discovered that extra spice actually created a more aromatic, complex flavor that my family now prefers.
Make Ahead Magic
This sweet potato crumble actually improves with a little time. Make it a day before serving to allow the flavors to meld together beautifully. The spices will permeate the entire dish, and the contrast between the creamy filling and buttery topping becomes even more pronounced. To reheat, cover with foil and warm in a 300°F oven for about 20 minutes until heated through, then uncover for the last 5 minutes to re crisp the topping.
Sweet Potato Selection
For the absolute best results, bake your sweet potatoes rather than boiling them. Baking concentrates their flavor and reduces moisture content, resulting in a more intense sweet potato flavor. Wrap them individually in foil and bake at 400°F for about an hour until completely soft. Let them cool slightly, then remove the skins and mash them while still warm. For an ultra smooth filling, pass the mashed sweet potatoes through a food mill or ricer before incorporating the other ingredients.
Dietary Adaptations
This recipe can easily accommodate dietary restrictions without sacrificing flavor. For a dairy free version, substitute coconut cream for the heavy cream in the filling and use coconut oil instead of butter in the streusel. The subtle coconut flavor actually enhances the sweet potato beautifully. For a gluten free option, replace the all purpose flour with a one to one gluten free flour blend in the streusel. You may need to add an extra tablespoon of melted butter to achieve the proper crumbly texture.
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Sweet, spiced, and effortlessly indulgent—this sweet potato crumble is sure to become a favorite in your dessert rotation.
Frequently Asked Questions
- → Can I make Sweet Potato Crumble ahead of time?
Yes, you can prepare Sweet Potato Crumble up to 2 days ahead. Assemble the dish completely, cover tightly with foil, and refrigerate. When ready to serve, reheat in a 350°F oven for about 20 minutes until warmed through.
- → Can I use canned sweet potatoes instead of fresh?
Yes, you can substitute canned sweet potatoes. Drain them well and mash before using. You may need to adjust the sugar slightly as canned varieties often come pre-sweetened.
- → What's a dairy-free alternative for the heavy cream?
Full-fat coconut milk or coconut cream makes an excellent dairy-free substitute for heavy cream in this recipe. For the butter in the streusel, use a plant-based butter alternative.
- → Can I freeze Sweet Potato Crumble?
Yes, this crumble freezes well. After baking, cool completely, then wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in a 350°F oven until warmed through.
- → What's the best way to mash sweet potatoes for this dish?
For the smoothest texture, bake sweet potatoes at 400°F for 45-60 minutes until very tender, then remove the skins and mash. You can also boil peeled, cubed sweet potatoes until soft, then drain well before mashing.
- → Can I reduce the sugar in this crumble?
Yes, you can reduce the sugar in both the filling and streusel by up to 1/3 without significantly affecting the texture. Sweet potatoes have natural sweetness that will still come through.