Sweet Potato Crumble is like fall in a dish.
It’s cozy, sweet, buttery, and just the right amount of crunchy on top.
It’s one of those comfort recipes that always brings people back for seconds.
I make this every year around the holidays and sometimes just because.
It’s simple enough for a weeknight but feels special enough for guests.
Why I Love This Recipe
There’s a reason this dish is on repeat in my kitchen:
- It’s simple but feels fancy
- You can prep it ahead and bake it later
- That sweet and buttery topping? Insane
- It works as a side or dessert (seriously)
- It tastes like fall hugged you
This is one of those dishes that smells like home. The cinnamon and brown sugar fill the house while it bakes, and the first bite is always a little bit nostalgic.
Makes
6–8 servings
Cook Time
Prep: 15 mins
Bake: 35–40 mins
Total: 50–55 mins
What You’ll Need
For the sweet potato base:
- 3 cups mashed sweet potatoes (about 3–4 medium sweet potatoes, baked and peeled)
- 1/3 cup granulated sugar
- 2 large eggs
- 1/2 cup milk (whole or 2%)
- 1/4 cup unsalted butter, melted
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
For the crumble topping:
- 1/2 cup light brown sugar
- 1/3 cup all-purpose flour
- 1/3 cup chopped pecans
- 1/4 cup unsalted butter, softened
- 1/2 tsp cinnamon
Pro Tips
- Bake your sweet potatoes instead of boiling — better flavor and texture
- Use room temp eggs so they blend easier
- Don’t overmix the crumble — you want clumps!
- Add a pinch of nutmeg if you want extra warmth
- You can double this easily for a crowd
Tools Needed
- Mixing bowls
- Whisk
- Rubber spatula
- Measuring cups and spoons
- 8×8 baking dish
- Oven
Substitutions and Variations
- Swap pecans for walnuts or leave them out
- Use oat milk or almond milk to make it dairy-free
- Add mini marshmallows on top if you like it more dessert-style
- Sub coconut sugar for brown sugar if needed
Make Ahead Tips
- You can mix the sweet potato base a day ahead and keep it in the fridge
- Prepare the crumble topping and store it separately
- Assemble and bake the next day — just add 5 extra minutes to the baking time
Step-by-Step Instructions
Step 1: Bake and mash sweet potatoes
Bake 3–4 medium sweet potatoes at 400°F for about 45–60 minutes until soft. Let cool slightly, then peel and mash until smooth. Measure out 3 cups.
Step 2: Mix sweet potato base
In a large bowl, whisk together the 3 cups mashed sweet potatoes, 1/3 cup granulated sugar, 2 eggs, 1/2 cup milk, 1/4 cup melted butter, 1 tsp vanilla, 1/2 tsp cinnamon, and 1/4 tsp salt until smooth.
Step 3: Spread in baking dish
Pour the sweet potato mixture into a greased 8×8 baking dish and smooth the top with a spatula.
Step 4: Make crumble topping
In a bowl, mix 1/2 cup light brown sugar, 1/3 cup flour, 1/3 cup chopped pecans, 1/4 cup softened butter, and 1/2 tsp cinnamon until crumbly with chunks.
Step 5: Sprinkle topping
Sprinkle the crumble topping evenly over the sweet potato base.
Step 6: Bake
Bake at 350°F for 35–40 minutes until the top is golden and the edges are bubbling.
Step 7: Serve
Let it rest 5–10 minutes before serving warm straight from the dish.
Macros (Per Serving — makes 8 servings)
Calories: 270
Protein: 4g
Fat: 13g
Carbs: 36g
Fiber: 3g
Sugar: 21g
Why This Recipe Works (Quick Science)
Sweet potatoes are naturally starchy and creamy, which gives the base a custard-like texture when mixed with eggs and milk. The crumble topping works because of the butter-flour-sugar combo: as it bakes, the butter melts and crisps the flour while the sugar caramelizes — that’s what gives it the sweet, crunchy texture.
Common Mistakes
- Using cold butter in the crumble – Softened butter blends better and gives that clumpy texture
- Overbaking – It’ll dry out. Stop when the edges bubble and the top is golden
- Too much sugar – Sweet potatoes are already sweet; the balance is key
- Not mashing potatoes enough – Lumps can mess with the creamy texture
What to Serve With
- Roasted chicken or turkey
- A big green salad
- Green beans or Brussels sprouts
- A dollop of whipped cream if you go dessert-style
FAQ
Can I make this dairy-free?
Yes! Use dairy-free milk and plant-based butter.
Can I freeze this?
Yep. Bake it, let it cool, wrap well, and freeze for up to 2 months. Thaw and reheat in the oven.
Can I double this?
Totally. Use a 9×13 dish and double everything.
Can I use canned sweet potatoes?
Yes, just drain and mash them — about 3 cups worth.
Conclusion
This Sweet Potato Crumble is comfort food through and through. Whether you’re serving it as a side or sneaking it in as dessert, it never disappoints. Give it a try, then come back and let me know how it turned out or if you have any questions!
