Description
There’s nothing quite like a warm, comforting dessert to fill your kitchen with cozy aromas. This Sweet Potato & Nut Crumble combines creamy, spiced sweet potatoes with a crunchy, nutty topping, making it perfect for chilly evenings or casual family gatherings. Inspired by traditional fall flavors, this dessert is both indulgent and wholesome, offering a balance of sweetness and texture that everyone will love.
Ingredients
Sweet Potato Base:
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3 large sweet potatoes, peeled and cubed
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1/3 cup granulated sugar
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1/4 cup brown sugar
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1 teaspoon ground cinnamon
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1/2 teaspoon ground nutmeg
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1/4 teaspoon ground ginger
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1/4 teaspoon salt
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2 tablespoons unsalted butter, melted
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1 teaspoon pure vanilla extract
Nut Crumble Topping:
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1 cup rolled oats
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1/2 cup all-purpose flour
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1/2 cup brown sugar, packed
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1/2 teaspoon ground cinnamon
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1/4 teaspoon salt
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1/2 cup chopped pecans or walnuts
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1/4 cup unsalted butter, melted
Instructions
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Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
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Boil the sweet potato cubes in a large pot of water until tender, about 15–20 minutes. Drain well.
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Mash the sweet potatoes and mix in granulated sugar, brown sugar, cinnamon, nutmeg, ginger, salt, melted butter, and vanilla extract until smooth.
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Spread the sweet potato mixture evenly in the prepared baking dish.
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In a medium bowl, combine rolled oats, flour, brown sugar, cinnamon, salt, and chopped nuts. Pour in the melted butter and mix until crumbly.
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Sprinkle the nut crumble evenly over the sweet potato layer.
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Bake for 25–30 minutes, or until the topping is golden and crisp.
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Allow to cool for 5–10 minutes before serving.
Notes
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Use firm, orange-fleshed sweet potatoes for the best flavor and texture.
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Toast nuts lightly for a richer, nuttier taste.
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Can be made ahead: store sweet potato base and topping separately in the refrigerator for up to a day.
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Optional: serve with vanilla ice cream or whipped cream for an extra indulgent treat.
- Prep Time: 20 minutes
- Cook Time: 30 minutes