Prepful
Sweet Potato Pecan Crumble
A bubbling, golden-topped sweet potato crumble with a buttery oat-pecan streusel that shatters under the fork. The filling is silky and warmly spiced, with a caramel-like depth from brown sugar and browned butter. It's the kind of dessert that makes the whole kitchen smell like a holiday — and it's even better the next day.
Ingredients
FOR THE FILLING
- 3 large sweet potatoes 900g
- ¼ cup unsalted butter 68g
- ½ cup packed light brown sugar 110g
- 2 large eggs 100g
- ¼ cup heavy cream 60g
- 1 tsp vanilla extract 4g
- 1 ½ tsp ground cinnamon 4g
- ¼ tsp ground nutmeg 1g
- ½ tsp ground ginger 1g
- ½ tsp fine sea salt 3g
FOR THE CRUMBLE
- ¾ cup all-purpose flour 94g
- ½ cup old-fashioned rolled oats 45g
- 1 cup chopped pecans 120g
- ½ cup packed light brown sugar 110g
- ¼ cup unsalted butter 68g
- ½ tsp ground cinnamon 2g
- ¼ tsp fine sea salt 2g
Steps
-
Step 1
Heat the oven to 400°F. Prick the sweet potatoes all over with a fork and place on a foil-lined baking sheet. Roast until a knife slides in with no resistance, 50–60 minutes. Let cool until easy to handle, then peel and mash or rice the flesh; you should have about 3 cups. Reduce oven temperature to 350°F.
- 3 largesweet potatoes
-
Step 2
While the potatoes roast, make the crumble: melt butter in a large skillet over medium heat. Add the pecans and oats and cook, stirring often, until the oats are lightly golden and the pecans smell toasted, 3–4 minutes. Stir in brown sugar, cinnamon, and salt and cook 1 minute more. Scrape into a bowl and let cool slightly, then stir in the flour until evenly moist and clumpy. Set aside.
- ¼ cupunsalted butter
- 1 cupchopped pecans
- ½ cupold-fashioned rolled oats
- ½ cuppacked light brown sugar
- ½ tspground cinnamon
- ¼ tspfine sea salt
- ¾ cupall-purpose flour
-
Step 3
In a small saucepan, melt the remaining butter over medium heat and cook until the milk solids turn nut-brown and it smells nutty, 4–6 minutes. Immediately add the brown sugar, cinnamon, nutmeg, ginger, and salt; stir for 30 seconds to bloom the spices, then scrape into a large bowl and let cool for 5 minutes.
- ¼ cupunsalted butter
- ½ cuppacked light brown sugar
- 1 ½ tspground cinnamon
- ¼ tspground nutmeg
- ½ tspground ginger
- ½ tspfine sea salt
-
Step 4
Whisk the eggs, cream, and vanilla into the brown-butter mixture until smooth. Add the mashed sweet potatoes and whisk until completely homogeneous — no streaks of plain potato. Taste and adjust: it should be warmly spiced and a touch salty; add a pinch more salt or cinnamon if flat.
- 2 largeeggs
- ¼ cupheavy cream
- ¼ cupunsalted butter
- 3 largesweet potatoes
- ½ tspfine sea salt
- 1 ½ tspground cinnamon
-
Step 5
Butter a 9x13-inch baking dish. Spread the sweet potato filling in an even layer. Scatter the crumble over the top in an even layer, squeezing some into larger clumps for texture — don't press it down.
- ¼ cupunsalted butter
- 3 largesweet potatoes
-
Step 6
Bake until the filling bubbles at the edges and the topping is deep golden brown, 35–40 minutes. If the top browns too fast, tent loosely with foil. Transfer to a rack and rest at least 15 minutes before serving; this lets the filling set so it spoons cleanly.
-
Step 7
Serve warm, ideally with a scoop of vanilla ice cream or a drizzle of cold cream. Store leftovers covered in the refrigerator for up to 4 days; reheat in a 325°F oven, covered, until warmed through.
- ¼ cupheavy cream
Nutritional info
Per serving · about 110 g
Estimated nutritional value per serving. Not medical advice. Learn more.
Prepful
Save Sweet Potato Pecan Crumble with Prepful. Plan, shop & cook.
