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Sweet Potato Crumble

I cheated and used canned sweet potatoes for a turkey dinner we had in early November.  I wanted to doctor them up a bit for me.  My P.S. will eat them baked, straight out of the shell, plain.  I need a little sugary something something in or on my sweet potatoes.  Sweet Potato Crumble happened!

I found a picture and recipe on a blog that I won’t mention because I modified it so much it’s unrecognizable.  I only wanted a blanket of goodness over the top, I didn’t want to mess with the sweet potatoes sleeping beneath!  They were already in a sugar syrup in the can, they didn’t need a makeover.  My P.S. (Prefers Sweet potatoes/hubby) doesn’t like them sweet.  I compromised and just sweetened the top.

I drained the syrup from the canned sweet potatoes and put them into a baking dish.  I used my potato masher to press them down and mash them just a little, to make them uniformly flat.  I didn’t press the life out of them, they were still fairly loosely laid out.

Done with the potatoes, I moved on to the topping.  It was a simple brown sugar, butter, flour and pecan topping.

I melted the butter while I crushed a cup of pecans with the meat tenderizing mallet.  My pecans were halved, I wanted them just a bit smaller.  I added them to the bowl I’d meaured the brown sugar and flour into, drizzled in the melted butter, and took a picture.

Thoroughly stirring the crumble topping until it was well mixed, I spread it over the top of the sweet potatoes and set the dish aside.  It would go in the oven when the turkey came out to rest.

Later I baked the sweet potato dish for 35 minutes, until it was browned and beautifuly crumbled on top.  The smell was reminiscent of pecan pie.  I was eager to try it!  Pecan pie and I are best buddies!

This was almost like pecan pie, on top of pumpkin pie.  I suppose if I’d followed the recipe and put in the eggs, vanilla and sugar it would have been a pie beneath the crumble as well.  But that wasn’t my aim.  I can do pie on the side if I want pie.  But I didn’t.

Sweet Potato Crumble

29 ounce can sweet potatoes; drained
2/3 cup brown sugar; packed
2/3 cup flour
1 cup pecan pieces
6 tablespoons melted butter

Press sweet potatoes into a baking dish until they are lightly mashed down.

In a separate bowl measure brown sugar and flour.  Add crushed pecans and drizzle in the melted butter.  Stir well until evenly mixed, then sprinkle over top of the sweet potatoes.

Bake at 350°F for 35-40 minutes.  You can make it a day or two ahead and bake at the last minute.

Serves 6-8Tiara Logo

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