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Two Sisters, Serial #14 and Sweet Potato Crumble

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No, we’re not jumping the gun on Thanksgiving. Sweet potatoes do exist outside of that casserole with the marshmallows and corn flakes on top.

In fact, I’m going to submit my vote for sweet potatoes as the most under-appreciated vegetable out there. Come on, gals and guys, let’s give this orange tater an ego boost and a sleek makeover.

But in a dessert?

Why not? Southerners–who know a thing or two about cooking–have been making sweet potato pie forever. And pumpkin–in many ways, sweet potato’s kissin’ cousin–is used in all sorts of desserts.

So–how about Sweet Potato Crumble?

We’ll start out by mixing the sweet potato with goodies like cream cheese and brown sugar (almost like we’re making that Thanksgiving casserole) but then add some chopped apples and dried cranberries for crunch and texture and a little zing, then top it all off with a brown sugar crumble topping. Pop it in the oven and you’re good to go–a new dessert on some old themes that has “fall” stamped all over it.

And those sweet potatoes will be strutting proud next time you pass them in the produce aisle (long as they don’t put on airs and decide to run for office).

sweet potato crumble

Sweet Potato Crumble

4 ounces cream cheese, room temperature

1 pound (about 2 medium) sweet potatoes, peeled, cooked, and mashed

5 Tablespoons brown sugar, divided

3/4 teaspoon ground cinnamon, divided

1/2 teaspoon vanilla extract

pinch of salt

1/2 cup chopped apples

1/4 cup craisins

2 Tablespoons unsalted butter, melted

1/3 cup all-purpose flour

sweet potato crumble1

Preheat oven to 350 degrees. Lightly grease an 5×7 baking pan and set aside.

Using a handheld mixer or stand mixer, beat together the cream cheese, mashed sweet potatoes, 2 tablespoons brown sugar, 1/4 teaspoon cinnamon, vanilla extract, and salt until well combined. Evenly spread this mixture in the prepared pan. Sprinkle the chopped apples and craisins over top of the sweet potato batter.

In a separate bowl, make the crumb topping by combining 3 tablespoons brown sugar, 1/2 teaspoon cinnamon, and melted butter. Next, slowly stir in the flour until the mixture is thick and crumbly. Sprinkle this on top of the fruit.

Bake in preheated oven for 20 minutes, or until the mixture is heated through and the crumb topping turns golden brown. Remove from oven and allow to cool slightly before serving. Store leftovers in the refrigerator.

fall sweet potato crumble

{Adapted from Kroger}

Click below to listen to or read Serial #14 of “Two Sisters”.

Two Sisters, Serial #14, audio © Jeffrey Anderson

Two Sisters, Serial #14, text © Jeffrey Anderson

Enjoy!

About Elaine

http://cooking2perfection.blogspot.com/

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