Sweet Potato Crumble (Print Version)
A warm dessert combining creamy sweet potatoes with a crunchy cinnamon streusel topping, served with vanilla ice cream.
# Ingredients:
→ Sweet Potato Filling
01 -
2 cups mashed sweet potatoes
02 -
1 cup granulated sugar
03 -
3 large eggs
04 -
2 teaspoons pumpkin pie spice
05 -
½ teaspoon salt
06 -
2 teaspoons pure vanilla extract
07 -
⅔ cup heavy cream
→ Cinnamon Streusel
08 -
2 cups all-purpose flour
09 -
1 ½ cups granulated sugar
10 -
2 teaspoons cinnamon
11 -
½ teaspoon salt
12 -
12 tablespoons unsalted butter, melted
→ Optional Topping
13 -
Vanilla ice cream
# Instructions:
01 -
Preheat oven to 375°F (190°C). Butter a 12-inch cast iron skillet or a medium casserole dish and set aside.
02 -
In a large bowl, whisk together mashed sweet potatoes, sugar, eggs, pumpkin pie spice, salt, and vanilla extract. Incorporate heavy cream until the mixture is smooth. Pour into the prepared skillet.
03 -
In a medium bowl, whisk together flour, sugar, cinnamon, and salt. Add melted butter and stir with a fork until crumbly. For a finer texture, you can use a hand mixer instead.
04 -
Spread the cinnamon streusel topping evenly over the sweet potato mixture. Bake until the filling is set and the top is golden brown, approximately 40 to 45 minutes.
05 -
Allow to cool for 10 minutes before serving. For optimal enjoyment, serve warm with a scoop of vanilla ice cream on top.
# Notes:
01 -
A lactose-free heavy cream substitute can be used for dairy sensitivities.
02 -
This dessert combines the comforting flavors of sweet potato with a crisp cinnamon topping.