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Sweet Potato Crumble - A play on a Holiday Classic

Updated: Nov 18, 2021

Sweet Potato Casserole with Marshmallow topping: Okay, this dish I could not stand when growing up, even today when I see at the Thanksgiving Holiday table I just cringe: Marshmallows, orange or pineapples, and sweet potatoes — ugh. I would always put some on my plate as not to offend the host or hostess, but I really dislike this traditional holiday favorite.

So a few years ago when we hosted our first Thanksgiving dinner it was my goal to re-invent this dish. I came up with the idea since the original was a sort of play on a dessert why not go another direction and sort blend it with a crumble. I understand the original sweetness helped offset the many other savory dishes at the Thanksgiving table. After many tries I finally came up with a dish, I served it in small ramekins, and it was a hit. It was the first time I could remember there were not any leftovers of the sweet potatoes.



3 lbs of sweet potatoes or yams, your choice, peeled and diced.

1/2 cup heavy cream

3 tablespoon unsalted butter, diced

1/4 cup brown sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon fresh ground nutmeg

Salt and pepper to taste


1 cup of chopped pecans, with a few whole ones for garnish

1 cup of steel-cut oats

1/2 cup unbleached flour

1 stick unsalted butter

1/2 cup brown sugar

1/2 cup minced apples

1 tablespoon lemon juice

1 teaspoon ground cinnamon

1/4 teaspoon fresh ground nutmeg

pinch of salt


Preheat oven to 350 degrees

Place potatoes in a large pot of water with a pinch of salt, bring to a boil, reduce heat and simmer until soft. Drain, and place in a large bowl, mash.

Next add the butter, mashing until combined. Followed by the balance of ingredients, mash or stir until smooth.

Spoon mixture into ramekins, place ramekins into a deep baking dish, fill baking dish with water halfway up the ramekins, and bake for about 10 to 15 minutes until set.

While the ramekins are baking, melt butter for topping in a small saucepan.

Place the balance of the ingredients with the exception of 1/4 cup of the pecans and the apples, into the Cuisinart. Pour in butter and pulse to combine, pour contents into a bowl, and stir in the apples and the balance of pecans.

Remove ramekins from oven and spoon crumble on top, return to oven and bake until topping starts to turn golden brown, about 15 to 20 minutes more.

Remove let cool, and garnish with Pecans and serve.

Enjoy Cooking

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