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Sweet Potato Crumble

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“I randomly came up with this when something slightly sweet but lower calorie and lower fat than normal sweet potato casserole. It can be served as a side dish or as a dessert depending on your tastes and if you like slightly sweet things with your savory meals.”
READY IN:
1hr 35mins
SERVES:
2-3
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400F/200°C.
  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/175°C.
  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.

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