Sweet Potato Crumble might just be your new favorite fall dessert! A sweet and creamy sweet potato pie filling is topped with a crunchy cinnamon streusel and baked to perfection in under an hour. Serve it with a scoop of vanilla ice cream to really treat yourself!
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*This recipe is sponsored by Dixie Crystals. Thank you for supporting the brands that make this site possible!*
SWEET POTATO CRUMBLE
Dessert has always been my favorite part of Thanksgiving and it just got even better! This Sweet Potato Crumble will likely be even more popular than your favorite pies this year. An oh so creamy sweet potato pie filling is topped with buttery cinnamon streusel… Are you drooling yet?
Another great reason to make this Sweet Potato Crumble on Thanksgiving is because of how low maintenance it is! On a day when you’re fussing over the turkey, side dishes, and everything else, alleviate some of your stress by depending on an easy recipe like this one. It’s got no frills and all flavor!
Now, you don’t have to pair your servings of this warm and cozy dessert with a scoop or two of vanilla ice cream… But I think we both know it’s better if you do! The way that the sweet potato pie filling and cinnamon sugar streusel compliment the ice cream is just pure perfection.
WHAT’S IN THIS DESSERT?
This recipe calls for ingredients you may already have in your kitchen right now. It’s definitely a certified budget-friendly recipe!
For the sweet potato filling:
- Sweet Potatoes: They’ll need to be baked and mashed. You can also boil them, but I mush prefer the texture from baked potatoes versus boiled potatoes. Baked potatoes are much more moist.
- Dixie Crystals Extra Fine Granulated Sugar
- Pumpkin Pie Spice: If you don’t have pumpkin pie spice, you can substitute this easily with cinnamon and add a pinch of nutmeg.
- Vanilla Extract: I always recommend using pure vanilla extract (not imitation) for the best flavor.
- Heavy Cream: Don’t swap this for any other dairy product or your filling won’t be as creamy. If you need to swap it, I recommend using something equally as thick, like coconut cream.
For the cinnamon streusel:
- All-Purpose Flour: This is what helps the streusel keep its structure.
- Dixie Crystals Extra Fine Granulated Sugar
- Unsalted Butter: It’ll need to be melted.
HOW TO MAKE A SWEET POTATO CRUMBLE
This easy dessert recipe comes together in just a few hassle-free steps. Honestly, it’s pretty hard to mess up… Aren’t those the best recipes?
- Prepare your kitchen. Preheat the oven to 375°F. Butter a 12-inch cast iron skillet or a medium casserole dish and set it aside.
- Make the pie filling. In a large bowl, whisk together the mashed sweet potatoes, sugar, eggs, pumpkin pie spice, salt, and vanilla extract. Whisk in heavy cream until smooth. Pour it into the prepared skillet and set aside.
- Make the streusel. In a medium bowl, whisk together flour, sugar, cinnamon, and salt. Add melted butter and stir with a fork until crumbly. You can also beat with a hand mixer until crumbly if needed.
- Assemble the layers. Spread the cinnamon streusel topping on top of pumpkin pie mixture in an even layer.
- Bake it. Bake until the filling is set and the top is golden brown, 40 to 45 minutes.
- Cool, then serve! Let cool for 10 minutes, then serve warm topped with a scoop of vanilla ice cream!
TIPS AND VARIATIONS
Here are just a few tips to make this recipe even easier, and some variations that you may want to try:
- Bake the sweet potatoes: For this recipe, it’s best to bake the sweet potatoes before mashing instead of boiling them. Boiled sweet potatoes tend to dry out.
- Add more fall flavor: Craving even more fall coziness? Add a sprinkle of pumpkin pie spice with the cinnamon when you make your streusel topping.
- Switch the baking dish: Don’t have a cast iron skillet? That’s okay! You can use a 12 inch casserole dish or a pie dish instead.
- Add some nuts: I personally love this dish just as it is, without nuts. However, I know many of you really love a good added nut crunch, so feel free to add a cup (or go light with a 1/2 cup) of chopped walnuts or pecans to the topping or the filling!
- Swap granulated sugar for brown sugar: You can swap the granulated sugar for brown sugar in the sweet potato filling if you want a more molasses-y flavor.
STORING LEFTOVER SWEET POTATO CRUMBLE
Have any leftovers? Lucky you!
In an airtight container in the fridge, any leftovers you have of this autumnal dessert will stay fresh for up to 4 days. It reheats like a dream in the microwave, which is always a big bonus! Just zap it in 30 second intervals until it’s warmed through.
CAN I FREEZE SWEET POTATO CRUMBLE?
Personally, I don’t recommend freezing this dessert. The creamy sweet potato pie filling doesn’t hold up so well once frozen and thawed. It’s best to enjoy this crumble within the 4 days of when it is first baked.
HOW DO I KNOW WHEN THE CRUMBLE IS DONE BAKING?
Check out the top of it. If the streusel is a gorgeous golden brown color and the middle isn’t super jiggly, then it’s ready to get pulled out of the oven. Start checking for doneness around 40 minutes and let it continue cooking for another 5 minutes or so if it’s not quite done.
WHAT OTHER DESSERTS SHOULD I SERVE ON THANKSGIVING?
Oh, I’ve got you covered! After all, I can never just offer one dessert on Thanksgiving… It’s like the Olympics of cooking, after all, and I like to show off! Plus, when you offer several desserts, everyone can pick and choose exactly what looks good to them.
- Sweet Potato Buttermilk Pie
- Pumpkin Pie Cookie Cups
- Caramel Pumpkin Cobbler
- Mini Pumpkin Pies
- Brown Sugar Sweet Potato Pie
- Dutch Apple Pie
- The Best Pumpkin Cheesecake
- Easy Pumpkin Pie Cheesecake
- Cinnamon Baked Apples
- Best Pumpkin Layer Cake (Pumpkin Dream Cake)
- Pumpkin Pie Crisp
- Easy Caramel Apple Dump Cake
Sweet Potato Filling
- 2 cups mashed sweet potatoes**
- 1 cup Dixie Crystals Extra Fine Granulated Sugar
- 3 large eggs
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 2 teaspoons pure vanilla extract
- 2/3 cup heavy cream (lactose-free substitution below)
- 2 cups all-purpose flour
- 1 1/2 cups Dixie Crystals Extra Fine Granulated Sugar
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 12 tablespoons unsalted butter, melted
- Vanilla ice cream
- Preheat oven to 375°F. Butter a 12-inch cast iron skillet or a medium casserole dish. Set aside.
- In a large bowl, whisk together sweet potatoes, sugar, eggs, pumpkin pie spice, salt, and vanilla extract. Whisk in heavy cream until smooth. Pour into prepared skillet and set aside.
- In a medium bowl, whisk together flour, sugar, cinnamon, and salt. Add melted butter and stir with a fork until crumbly. (Can also beat with a hand mixer until crumbly if needed.)
- Spread cinnamon streusel topping on top of pumpkin pie mixture in an even layer.
- Bake until filling is set and top is golden brown, 40 to 45 minutes.
- Let cool for 10 minutes, then serve warm topped with vanilla ice cream.
** for the sweet potatoes, bake and mash them to create the mashed sweet potatoes. If you boil them, they can become too dry.
Amount Per Serving: Calories: 493Total Fat: 32gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 156mgSodium: 359mgCarbohydrates: 43gFiber: 2gSugar: 13gProtein: 8g
More Delectable Sweet Potato Recipes
- Crockpot Sweet Potatoes with Marshmallows
- Sweet Potato Cream Cheese Bundt Cake
- Instant Pot Mashed Sweet Potatoes
- Sweet Potato Casserole with Pecan Topping
- Sweet Potato Soufflé
- Sweet Potato Cookies
- Sweet Potato Pound Cake
- Sweet Potato Casserole with Marshmallows
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