Sweet Potato Crumble – a delicious recipe with Filling, sweet potatoes, eggs, sugar, butter, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat your oven to 350 degrees. Bring a pot of water to boil. Scrub the sweet potatoes and toss them in the boiling water. When they can be stabbed through with a knife easily they are done. Take them out of the water and let them cool. (meanwhile you can make the crumble). Once cooled you can pinch the skins off of the potatoes. Soften the butter and gently beat the eggs. Combine all the filling ingredients and mash until it has reached a smooth consistency.
2
Soften the butter and chop the crystalized ginger into small pieces. Combine all the ingredients by hand until the mixture is crumbly.
3
Pour sweet potato mixture into a glass casserole dish. Finish it off by topping it with the crumble mixture. Bake at 350 degrees for 30 minutes. Let it cool to set and serve at room temperature. Beware ... fights have broken out over second helpings :D
1052
kcal
Calories
76
g
Fat
84
g
Carbs
15
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 15 ingredients. The key ingredients include: Filling, 2 large sweet potatoes, 3 eggs, 1/2 cup sugar, 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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