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!
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.
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Notes
** for the sweet potatoes, bake and mash them to create the mashed sweet potatoes. If you boil them, they can become too dry.