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Sweet Potato Crumble

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  • Level: Easy
  • Total: 1 hr 30 min
  • Active: 45 min
  • Yield: 8 to 12 servings
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Mashed Sweet Potatoes:

3 medium sweet potatoes, peeled and large diced

1/4 cup whole milk 

1 teaspoon ground cardamom 

4 to 6 tablespoons light brown sugar 

Cooking spray

Cake Layer:

1 large egg

1 cup packed light brown sugar 

1 cup plain Greek yogurt 

1/4 cup vegetable oil 

1 teaspoon vanilla extract 

Zest of one orange 

1 1/2 cups all-purpose flour 

1 teaspoon baking powder 

1/4 teaspoon baking soda 

1/4 teaspoon fine salt 


2 cups all-purpose flour

1 cup packed light brown sugar 

1 stick (8 tablespoons) unsalted butter, melted 


  1. Preheat the oven to 350 degrees F.
  2. For the mashed sweet potatoes: Cover the sweet potatoes with cold water in a medium saucepan and simmer over medium heat until fork-tender, 12 to 15 minutes. Drain off the excess water and transfer the potatoes to the bowl of a stand mixer fitted with the paddle attachment. Add the milk, cardamom and 4 tablespoons of the brown sugar and mix on medium until smooth, 3 to 4 minutes. Taste and add more brown sugar if desired. Set aside to cool.
  3. Spray a 9-by-13-inch baking dish with cooking spray.
  4. For the cake layer: In a clean bowl of a stand mixer fitted with the paddle attachment, cream together the egg and brown sugar until fluffy and thick, about 4 minutes. Add the yogurt, oil, vanilla extract and orange zest and mix until well combined. Add the flour, baking powder, baking soda and salt. Mix until the batter just comes together; it will be thick. Spread the batter into the bottom of the greased baking dish. Cover the batter evenly with the sweet potato mixture.
  5. For the crumble: Combine the flour, brown sugar and melted butter in a small bowl. Mix with your hands until the mixture forms a rough crumbly texture. Sprinkle over the sweet potato and bake until the bottom is set and the crumb topping is golden brown, about 30 minutes.

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