Sweet Potato Crumble

I made this for a pot-luck dinner and there were no leftovers. It is also good for special occasion dinners like Thanksgiving or Christmas.

Sweet Potato Crumble
Prep time
Cook time
Total time
Recipe type: Side Dish
Serves: 10-12 servings
  • 5 sweet potatoes
  • 1 package (8oz.) cream cheese, softened
  • ¼ teaspoon cinnamon
  • 1 cup chopped apples
  • ⅔ cup chopped cranberries
  • ½ cup flour
  • ½ cup brown sugar
  • ⅓ cup cold butter
  • ¼ cup chopped pecans
  1. Peel and cut up sweet potatoes. Boil until tender, drain and allow to cool.
  2. Place cooled sweet potatoes and cream cheese in food processor and whirl until smooth. Spoon into a casserole dish.
  3. Sprinkle apples and cranberries over top.
  1. Combine flour, sugar and butter in food processor, and whirl until crumbly. Stir in pecans.
  2. Sprinkle topping over fruit.
  3. Bake at 350 degrees F. for 35 to 40 minutes, or until heated through.
To make this recipe gluten-free substitute an equal quantity of an all-purpose gluten-free flour blend for the regular flour in the topping.


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