Savory Sweet Potato Crumble Recipes

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SAVORY SWEET POTATO CRUMBLE

Enjoy the contrasts in flavor, texture and color brought together in this delicious sweet potato recipe topped with a buttery crumble.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 50m

Yield 4

Number Of Ingredients 11



Savory Sweet Potato Crumble image

Steps:

  • Heat oven to 350°F. In 12-inch ovenproof skillet, heat oil over medium-high heat. Add sweet potatoes; cook 5 minutes, gently stirring to keep potatoes from sticking to pan.
  • Add leek; cook 3 minutes longer, stirring frequently. Reduce heat to medium.
  • Meanwhile, in small bowl, mix chicken broth, syrup, vinegar, 1 tablespoon of the thyme leaves and the salt. Pour over ingredients in skillet. Cover; cook 10 minutes, gently stirring occasionally.
  • Meanwhile, in another small bowl, mix granola, melted butter, Parmesan cheese and remaining 1 tablespoon thyme leaves. Sprinkle granola mixture over ingredients in skillet. Place in oven; bake uncovered 15 to 18 minutes or until granola mixture is light golden brown. If desired, top with additional fresh thyme leaves.

Nutrition Facts : Fat 4, ServingSize 1 Serving, TransFat 0 g

3 tablespoons olive oil
2 medium sweet potatoes, peeled and cut into 1/4-inch slices (about 12 oz each)
1 leek, sliced (white and light green part only)
1/4 cup chicken broth
2 tablespoons real maple syrup
1 tablespoon apple cider vinegar
2 tablespoons fresh thyme leaves
1/2 teaspoon fine sea salt
3/4 cup Cascadian Farm™ Farm Stand Harvest organic cherry, almond and quinoa granola
2 tablespoons butter, melted
1/3 cup shredded fresh Parmesan cheese

SWEET POTATO CRUMBLE

Provided by Damaris Phillips

Categories     dessert

Time 1h30m

Yield 8 to 12 servings

Number Of Ingredients 18



Sweet Potato Crumble image

Steps:

  • Preheat the oven to 350 degrees F.
  • 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. Drain off the excess water and transfer the potatoes to the bowl of a stand mixer fitted with the paddle attachment. Add the milk, cardamom and 4 tablespoons of the brown sugar and mix on medium until smooth, 3 to 4 minutes. Taste and add more brown sugar if desired. Set aside to cool.
  • Spray a 9-by-13-inch baking dish with cooking spray.
  • 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. Add the yogurt, oil, vanilla extract and orange zest and mix until well combined. Add the flour, baking powder, baking soda and salt. Mix until the batter just comes together; it will be thick. Spread the batter into the bottom of the greased baking dish. Cover the batter evenly with the sweet potato mixture.
  • For the crumble: Combine the flour, brown sugar and melted butter in a small bowl. Mix with your hands until the mixture forms a rough crumbly texture. Sprinkle over the sweet potato and bake until the bottom is set and the crumb topping is golden brown, about 30 minutes.

3 medium sweet potatoes, peeled and large diced
1/4 cup whole milk
1 teaspoon ground cardamom
4 to 6 tablespoons light brown sugar
Cooking spray
1 large egg
1 cup packed light brown sugar
1 cup plain Greek yogurt
1/4 cup vegetable oil
1 teaspoon vanilla extract
Zest of one orange
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine salt
2 cups all-purpose flour
1 cup packed light brown sugar
1 stick (8 tablespoons) unsalted butter, melted

SAVORY SWEET POTATOES

A great way to serve sweet potatoes! The spices balances out the natural sweetness of the potato. Serve with Southwestern Turkey Burger.

Provided by KelBel

Categories     Yam/Sweet Potato

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7



Savory Sweet Potatoes image

Steps:

  • Preheat oven to 450.
  • Scrub the potatoes if leaving the skins on or peel. Cut sweet potato into wedges (about 8 wedges per potato).
  • Place potatoes in gallon ziploc bag or large bowl and add remaining ingredients.
  • Coat potatoes evenly with oil and spices. Place in single layer on baking sheet.
  • Bake for 15 minutes. Turn over and bake another 10-15 minutes.
  • Serve with mayo or ketchup for dipping.

Nutrition Facts : Calories 211.3, Fat 7.1, SaturatedFat 1, Sodium 394.9, Carbohydrate 35.2, Fiber 5.5, Sugar 7.2, Protein 2.9

1 1/2 lbs sweet potatoes
2 tablespoons olive oil
1 teaspoon garlic, chopped
1 1/2 teaspoons chili powder
1/2 teaspoon salt
1/2 teaspoon oregano
1/2 teaspoon cumin

SWEET POTATO CRUMBLE

I randomly came up with this when something slightly sweet but lower calorie and lower fat than normal sweet potato casserole. It can be served as a side dish or as a dessert depending on your tastes and if you like slightly sweet things with your savory meals.

Provided by Heather Sullivan

Categories     Dessert

Time 1h35m

Yield 2-3 serving(s)

Number Of Ingredients 7



Sweet Potato Crumble image

Steps:

  • Preheat oven to 400F/200°C.
  • Bake sweet potatoes on a baking tray for 45minutes to one hour or more depending on the size of your sweet potatoes, they should be very tender.
  • Turn down oven to 375F/175°C.
  • Let sweet potatoes cool slightly and peel off the skins.
  • Mash sweet potatoes then mix in the 1/8 cup brown sugar and spices, set aside.
  • In another bowl, rub/fork the softened butter through the flour until crumbly and large breadcrumb-like.
  • Mix in the one and a half ounces light brown sugar into the flour and butter mixture.
  • Spread the sweet potato mixture into a casserole dish and top evenly with the crumble mix.
  • Bake at 375F/175C for 15-20 minutes, until the crumble is nicely browned and crisped.

1 lb sweet potato (weight after trimming)
2 teaspoons ground cinnamon
fresh ground nutmeg, to taste (optional)
1/8 cup light brown sugar, packed
3 ounces plain flour
1 1/2 ounces unsalted butter, softened
1 1/2 ounces light brown sugar

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