Sweet Potato Crumble
Serves: 6
Meagan Lindgren
1 January 1970
Based on User reviews:
60
Spice
57
Sweetness
47
Sourness
36
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Whole Milk1 tsp
Ground Cardamom1 large
Egg1 cup
Vegetable Oil1 tsp
Vanilla Extract2 cups
All-Purpose Flour1 tsp
Baking Powder1 tsp
Baking Soda1 tsp
Salt (fine)8 tbsps
Unsalted Butter (melted)Directions:
1
Watch how to make this recipe
2
Preheat the oven to 350 degrees F
3
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
4
Drain off the excess water and transfer the potatoes to the bowl of a stand mixer fitted with the paddle attachment
5
Add the milk, cardamom and 4 tablespoons of the brown sugar and mix on medium until smooth, 3 to 4 minutes
6
Taste and add more brown sugar if desired
7
Set aside to cool
8
Spray a 9-by-13-inch baking dish with cooking spray
9
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
10
Add the yogurt, oil, vanilla extract and orange zest and mix until well combined
11
Add the flour, baking powder, baking soda and salt
12
Mix until the batter just comes together; it will be thick
13
Spread the batter into the bottom of the greased baking dish
14
Cover the batter evenly with the sweet potato mixture
15
For the crumble: Combine the flour, brown sugar and melted butter in a small bowl
16
Mix with your hands until the mixture forms a rough crumbly texture
17
Sprinkle over the sweet potato and bake until the bottom is set and the crumb topping is golden brown, about 30 minutes