Sweet Potato Crumble – a delicious recipe with sweet potato, ground cinnamon, ground nutmeg, light brown sugar, flour, unsalted butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 400F/200u00b0C.
2
Bake sweet potatoes on a baking tray for 45minutes to one hour or more depending on the size of your sweet potatoes, they should be very tender.
3
Turn down oven to 375F/175u00b0C.
4
Let sweet potatoes cool slightly and peel off the skins.
5
Mash sweet potatoes then mix in the 1/8 cup brown sugar and spices, set aside.
6
In another bowl, rub/fork the softened butter through the flour until crumbly and large breadcrumb-like.
7
Mix in the one and a half ounces light brown sugar into the flour and butter mixture.
8
Spread the sweet potato mixture into a casserole dish and top evenly with the crumble mix.
9
Bake at 375F/175C for 15-20 minutes, until the crumble is nicely browned and crisped.
324
kcal
Calories
9
g
Fat
58
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 lb sweet potato (weight after trimming), 2 teaspoons ground cinnamon, fresh ground nutmeg, to taste (optional), 1/8 cup light brown sugar, packed, and more.
Yes, Sweet Potato Crumble falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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