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Spiced Sweetpotato Crumble

Spiced Sweetpotato Crumble

Crumbles are such a comforting, warming dessert. This cobbler, made with sweetpotatoes and fresh, tart berries, includes the warm flavors of spices like cinnamon, nutmeg, ginger, and sumac. It’s topped with a sweet, crisp, golden, and potentially gluten free crumble using flour, vegan plant based butter, and coconut sugar. This Spiced Sweetpotato Crumble emerges from the oven bubbling, and is the perfect seasonal comfort dessert for sharing around the table.

Recipe

Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 9 servings
Calories 475 kcal

Ingredients
  

Filling

  • 2 medium sweetpotatoes about 2 cups, peeled and cut into quarters
  • 1 cup coconut sugar
  • 3 large eggs brought to room temperature
  • 2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ground cardamom
  • 1/4 tsp ground ginger
  • 2 tsp vanilla extract
  • 2/3 cup regular oat milk
  • 1 & 1/2 cups fresh tart berries (cranberries, cherries, raspberries, blackberries)
  • lemon zest from 1/2 a lemon

Streusel

  • 2 cups all purpose flour traditional or gluten free
  • 1 tsp baking powder
  • 1 & 1/2 cups coconut sugar
  • 2 tsp cinnamon
  • 1/2 tsp sumac
  • 1/4 tsp kosher salt
  • 1 cup vegan butter cold and cubed

Instructions
 

Filling

  • Preheat oven to 350 F degrees. Coat a 10-inch cast iron skillet or medium casserole dish with cooking spray.
  • Boil sweetpotato in a small pot until very fork tender, nearing overly soft. Place aside to dry on a paper towel or kitchen towel lined surface.
  • Add boiled sweetpotatoes, coconut sugar, eggs, cinnamon, nutmeg, cardamom, ginger, vanilla extract, and oat milk to a food processor or blender. Blend on low-medium until combined and mostly smooth. Transfer to a large mixing bowl. Fold in berries and lemon zest.
  • Transfer filling to 10-inch cast iron skillet coated generously with cooking spray. Spread streusel on top in an even layer (see method below).
  • Bake on middle rack 35-40 minutes, until top is golden and crisp, filling is set, and a toothpick is inserted and comes out slightly coated from the middle of the loaf. Cool 15 minutes before serving. Top with whipped cream or vanilla ice cream, if desired.

Streusel

  • In a medium large bowl, whisk together flour, baking powder, coconut sugar, cinnamon, sumac, and salt. Add cold butter cubes. Use clean hands or a pastry cutter to combine and rub the butter into the flour mixture, forming crumbs. Do not overwork, because the butter will become too soft. Place in refrigerator until ready to top crumble.

Notes

Nutrition Facts
Spiced Sweetpotato Crumble
Amount per Serving
Calories
475
% Daily Value*
Fat
 
18
g
28
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
7
g
Cholesterol
 
62
mg
21
%
Sodium
 
421
mg
18
%
Potassium
 
245
mg
7
%
Carbohydrates
 
73
g
24
%
Fiber
 
3
g
13
%
Sugar
 
33
g
37
%
Protein
 
6
g
12
%
Vitamin A
 
8213
IU
164
%
Vitamin C
 
1
mg
1
%
Calcium
 
90
mg
9
%
Iron
 
2
mg
11
%
Net Carbohydrates
 
70
g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 475kcalCarbohydrates: 73gProtein: 6gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 62mgSodium: 421mgPotassium: 245mgFiber: 3gSugar: 33gVitamin A: 8213IUVitamin C: 1mgCalcium: 90mgIron: 2mgNet Carbohydrates: 70g