Description
This Irresistible Sweet Potato Crumble is a comforting and delicious dessert perfect for any occasion. Creamy mashed sweet potatoes are combined with sugar, eggs, vanilla, and butter, then topped with a crunchy, buttery pecan crumble. Baked to golden perfection, it offers a delightful blend of smooth, sweet filling and crispy topping that will satisfy your cravings.
Ingredients
Scale
Sweet Potato Mixture
- 3 cups mashed sweet potatoes (about 3–4 medium sweet potatoes, cooked & peeled)
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- ½ cup unsalted butter, melted
Crumble Topping
- â…“ cup all-purpose flour
- â…“ cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 1 cup chopped pecans
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to prevent sticking and ensure easy removal.
- Mix Sweet Potato Base: In a large bowl, combine mashed sweet potatoes, granulated sugar, eggs, vanilla extract, milk, and melted butter. Mix thoroughly until the mixture is smooth and well blended.
- Spread Mixture: Pour the sweet potato mixture into the prepared baking dish and spread evenly to create a uniform layer.
- Make Crumble Topping: In a separate bowl, mix together all-purpose flour, softened butter, light brown sugar, and chopped pecans. Use your fingers or a fork to combine until the mixture becomes crumbly.
- Top Sweet Potatoes: Sprinkle the crumble topping evenly over the sweet potato layer, ensuring full coverage for a crunchy finish.
- Bake: Place the dish in the preheated oven and bake for 30 to 35 minutes, or until the topping is golden brown and the filling is heated through.
- Cool and Serve: Remove from oven and allow the crumble to cool for 5 to 10 minutes before serving to let it set slightly and enhance flavors.
Notes
- You can prepare the sweet potatoes ahead by boiling or baking them until tender, then mashing them for ease.
- For extra flavor, consider adding a pinch of cinnamon or nutmeg to the sweet potato mixture.
- Use salted butter in the topping if you prefer a slightly savory contrast; reduce any additional salt in the recipe accordingly.
- Leftovers can be refrigerated for up to 3 days and reheated gently before serving.
- For a nut-free version, omit pecans and substitute with additional flour and brown sugar or seeds like pumpkin seeds.
