Sweet Potato Crumble Recipe
Sweet Potato Crumble Recipe lovers, this one’s for you! If desserts could give hugs, this warm, buttery treat would be it. With creamy mashed sweet potatoes topped with a golden oat-pecan crumble, this recipe brings cozy fall vibes straight from your oven to your spoon. Whether it’s Thanksgiving dinner or a random Tuesday night, this sweet potato crumble will steal the spotlight.
No crust drama, no complicated steps—just golden crumble bliss over a creamy sweet potato base that tastes like comfort itself. Let’s dive in (spoon first, obviously).
Why This Sweet Potato Crumble Recipe Is Awesome
Let’s be honest—sweet potatoes don’t always get the star treatment they deserve. But here? They’re the headliner. This recipe takes those humble orange roots and turns them into something extraordinary.
Here’s why you’ll love it:
- No pie crust stress. Skip the rolling pin and the flour explosion—this crumble topping is easier and better.
- Sweet and savory balance. Brown sugar and butter meet the natural sweetness of potatoes for perfect harmony.
- Texture magic. Creamy base + crunchy topping = happiness.
- Make-ahead friendly. It’s even better the next day (if it lasts that long).
- Customizable. Go nutty, add marshmallows, or make it vegan—this recipe plays nice with everyone.
Think of it as the dessert that always gets asked to come back to the party.
Ingredients You’ll Need
For the Sweet Potato Base:
- 3 large sweet potatoes – About 2 to 2½ pounds. Cooked until fork-tender and mashed smooth.
- ½ cup brown sugar – Light or dark, depending on how deep you want the flavor.
- ¼ cup melted butter – Unsalted for better control of flavor.
- 2 large eggs – Helps the base set into that perfect custardy texture.
- ½ cup milk – Whole milk gives creaminess, but oat or almond milk work too.
- 1 tsp vanilla extract – A splash of sweet comfort.
- 1 tsp cinnamon – Warm spice for that cozy holiday feel.
- ¼ tsp nutmeg – Optional, but it makes your kitchen smell like Christmas.
- Pinch of salt – Because every good dessert needs balance.
For the Crumble Topping:
- ¾ cup brown sugar – The secret to that deep caramelized crunch.
- ½ cup all-purpose flour – Helps form the crumble structure.
- ½ cup rolled oats – Adds texture and rustic charm.
- ⅓ cup cold butter (cubed) – Keep it cold so you get crumbly bits, not mush.
- ½ cup chopped pecans or walnuts – Optional, but they take it to another level.
Optional serving extras: whipped cream, caramel drizzle, or vanilla ice cream—because we’re not here to diet.
Step-by-Step Instructions
Step 1: Prep the Sweet Potatoes
Preheat your oven to 350°F (175°C). If you haven’t cooked your sweet potatoes yet, toss them on a baking tray and roast for about 45–50 minutes until tender. You can also boil them if you’re short on time, but roasted ones have a richer flavor. Once done, peel and mash them in a big bowl. Smooth, but not baby-food smooth—we like a little texture.
Step 2: Mix the Sweet Potato Filling
Add brown sugar, melted butter, eggs, milk, vanilla, cinnamon, nutmeg, and salt to your mashed sweet potatoes. Stir like you mean it until everything looks silky and uniform. This mixture should look creamy and smell like a dessert candle you wish you could eat.
Step 3: Pour and Smooth
Grease an 8×8 or 9×9 baking dish. Pour in your sweet potato mixture, then use a spatula to spread it out evenly. The smoother your base, the more even your crumble layer will bake. (Also, it just looks more professional. We’re fancy like that.)
Step 4: Make the Crumble Topping
In another bowl, mix brown sugar, flour, oats, and nuts. Now comes the fun part—add the cold butter cubes and rub them into the dry mix using your fingers or a pastry cutter. Stop when you’ve got a mix of pea-sized chunks and sandy bits. Pro tip: if your butter starts melting, pop the bowl in the fridge for a few minutes to keep it crumbly.
Step 5: Add the Topping
Sprinkle the crumble mixture evenly over the sweet potato base. Make sure to hit the corners—those bites are always the best. Don’t press it down too hard; you want it to stay light and crunchy while baking.
Step 6: Bake to Perfection
Slide that masterpiece into your 350°F oven and bake for 35–40 minutes. You’ll know it’s done when the edges bubble and the top looks golden brown and irresistibly crisp. Resist the urge to eat it straight from the dish—it’s basically molten sugar at this stage. (Ask me how I know.)
Step 7: Cool, Serve, and Devour
Let it cool for at least 10–15 minutes before serving. This helps the filling set up and the topping firm up just right. Then serve it warm with whipped cream, vanilla ice cream, or even a drizzle of maple syrup. Cue the applause.
Love simple, cozy recipes like this? You might also enjoy our Sticky Garlic Chicken Noodles — it’s a quick dinner that pairs beautifully with this sweet crumble for dessert.
Common Mistakes to Avoid
- Skipping the butter. This isn’t a low-fat recipe—don’t mess with perfection.
- Using raw sweet potatoes. Nope. You’ll get a crunchy, sad mess instead of creamy bliss.
- Overmixing the topping. Crumble should be crumbly, not cookie dough.
- Forgetting to preheat the oven. Classic rookie move—timing is everything.
- Serving it cold. Sweet Potato Crumble is at its best warm. Always.
- Neglecting the salt. It makes every flavor pop. Seriously, don’t skip it.
Alternatives & Substitutions
- Dairy-Free Version: Swap butter for coconut oil and use almond or oat milk. It’ll still be rich and flavorful.
- Nut-Free Version: Skip the pecans and use extra oats for a hearty crunch.
- Less Sweet Option: Halve the sugar—it’s still naturally sweet from the potatoes.
- Gluten-Free: Use almond flour or a gluten-free blend for the topping.
- Spice Lovers: Add a pinch of ginger or allspice for a festive twist.
- Vegan: Replace eggs with a mashed banana or flaxseed mixture (1 tbsp flaxseed + 3 tbsp water per egg).
Pro tip: Try adding a handful of mini marshmallows on top for the last 10 minutes of baking. It’s slightly over-the-top—but in the best possible way.
FAQ (Frequently Asked Questions)
Q1: Can I make this ahead of time?
Absolutely! Assemble it, cover, and refrigerate overnight. Just bake when you’re ready to serve.
Q2: Can I freeze it?
Yes! Freeze before or after baking. To serve, thaw and reheat in the oven at 350°F until warm and bubbly.
Q3: Can I use canned sweet potatoes?
Totally fine! Just drain and mash them before mixing with the other ingredients.
Q4: What’s the best way to reheat leftovers?
Pop it in the oven or air fryer to re-crisp the topping. Microwaving works too, but it’ll lose that crunch.
Q5: Can I use yams instead of sweet potatoes?
Sure thing. Yams are slightly starchier, but the flavor still works perfectly.
Q6: Can I add marshmallows and crumble together?
You daredevil! Go ahead—just add the marshmallows in the last 10 minutes so they toast without burning.
Q7: How long does it last?
Up to 4 days in the fridge, though let’s be honest—it’ll be gone by breakfast.
Q8: Can I double the recipe for a crowd?
Yes! Double everything and use a 9×13 dish. Bake 10 minutes longer and you’re golden.
Final Thoughts
Sweet Potato Crumble is that rare dessert that’s both rustic and elegant. It’s rich, comforting, and guaranteed to make your house smell like a holiday bakery. The smooth, creamy sweet potato filling paired with the buttery, golden topping is the definition of irresistible.
Whether you serve it after a big meal or sneak spoonfuls straight from the pan while standing in your kitchen (no judgment), it’s pure happiness in every bite.
So next time you’re craving something warm and indulgent, skip the complicated desserts and make this instead. It’s simple, it’s satisfying, and it tastes like a hug in casserole form.
If you’re building a fall-inspired menu, don’t stop here — check out our Easy Honey Garlic Salmon Recipe for the main course, then end the night with this Sweet Potato Crumble Recipe for dessert perfection.
Sweet Potato Crumble Recipe
Ingredients
For the Sweet Potato Base:
- 3 large sweet potatoes (about 2 to 2½ lbs), cooked and mashed
- ½ cup brown sugar (light or dark)
- ¼ cup unsalted butter, melted
- 2 large eggs
- ½ cup milk (whole milk preferred)
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ¼ tsp nutmeg (optional)
- Pinch of salt
For the Crumble Topping:
- ¾ cup brown sugar
- ½ cup all-purpose flour
- ½ cup rolled oats
- ⅓ cup cold butter, cubed
- ½ cup chopped pecans or walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease an 8x8 or 9x9-inch baking dish and set aside.
Bake or boil sweet potatoes until fork-tender. Peel and mash them in a large mixing bowl until smooth and creamy.
Add brown sugar, melted butter, eggs, milk, vanilla extract, cinnamon, nutmeg, and salt to the mashed potatoes. Stir well until fully combined.
Transfer the sweet potato mixture into your greased baking dish and spread it evenly with a spatula.
In a separate bowl, combine brown sugar, flour, oats, and nuts. Add the cold butter cubes and mix with your hands or a pastry cutter until crumbly and coarse.
Sprinkle the crumble mixture evenly over the sweet potato base. Bake for 35–40 minutes, or until the topping is golden brown and the edges are slightly bubbly.
Allow it to cool for 10–15 minutes before serving. Serve warm with whipped cream, ice cream, or a drizzle of caramel sauce.
Notes
Nutrition Information:
Yield: 8Amount Per Serving: Calories: 320Total Fat: 14gCarbohydrates: 45gFiber: 4gSugar: 25gProtein: 4g
