Sweet Potato Crumble

  LC’s Sweet Potato Crumble

Every Thanksgiving I look forward to indulging in Sweet Potato Pie. The smell of the spices in fresh baked pie makes me happy and warm all over, but this past Thanksgiving I missed out on my pie :-(

So this morning I decided I needed to get my sweet potato on and developed this amazing recipe.

This is the BEST Sweet Potato Crumble I have ever had. I may be biases, but then again maybe not! Try it out and let me know what you think!







Sweet Potato Filling

4 cups mashed sweet potatoes (fresh or canned - omit syrup)
1/4 cup condensed milk
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 teaspoon salt
2 eggs, well beaten
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/8 teaspoon ginger
1/2 cup (1 stick) unsalted butter melted

Crumble

1/2 cup rolled oats
1 cup nuts (pecans or walnuts)
1/2 cup brown sugar
1/2 cup granulated sugar
1 teaspoon cinnamon
2 tablespoon flour
2/3 stick unsalted butter, melted

Whipped Cream Topping

1 cup of heavy whipping cream
1 teaspoon vanilla
3 tablespoons confection sugar

Directions

Preheat oven to 350 degrees. Coat a medium-size casserole dish with nonstick spray. Chill mixing bowl for whipped cream topping.

Sweet Potato Filling
In a large mixing bowl with a hand-mixer (a hand-mixer will increase the fluffiness), whip together sweet potatoes, condensed milk, sugar, salt, vanilla, cinnamon, allspice, ginger, eggs and butter.
Pour mixture into the baking dish. Bake for 30 minutes.

Crumble
In a food processor pulse together rolled oats, nuts (pecans or walnuts), sugar, cinnamon & flour. While pulsing add melted butter. Sprinkle the surface of the sweet potato filling evenly with the crumble mixture and return to oven for 30 minutes. Allow to set at least 30 minutes before serving.
The crumble topping should be slightly browned and crunchy.

Whipped Cream topping
In a large bowl, whip heavy cream until soft peaks form. Whip in vanilla and sugar until heavy peaks form.

Top LC’s Sweet Potato Crumble with fresh whipped cream before serving.

This recipe was inspired by my two favorite deserts sweet potato pie and berry crisp. I took the best of both worlds and mixed them together to create a sweet and spicy sweet potato crisp. To lighten up this amazing dessert and I topped it with fresh whipped cream. No need for ice cream here!