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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 211.1
  • Total Fat: 11.7 g
  • Cholesterol: 10.4 mg
  • Sodium: 19.5 mg
  • Total Carbs: 26.6 g
  • Dietary Fiber: 3.8 g
  • Protein: 2.7 g

View full nutritional breakdown of Sweet Potato Crumble calories by ingredient
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Sweet Potato Crumble

Submitted by: HARBINGERDC


Number of Servings: 12

Ingredients

    3 large sweet potatoes OR 1 large can sweet potatoes
    1 fresh pineapple OR 1 can pineapple chunks OR 3 granny smith apples
    1 bag cranberries

    1 8 oz bag chopped pecans
    1/2 cup brown sugar
    1/2 cup oatmeal
    1/2 cup flour
    dash of salt
    3/4 tsp cinnamon
    3/4 tsp nutmeg
    1/4 cup butter

Directions

Spray sweet potatoes with butter flavored pan release and roast on a sheet pan at 350º for 20 - 30 minutes until tender but still somewhat firm. Cool and peel and cut into medium chunks. (Or, open can of sweet potatoes and cut into medium chunks.)

Cut pineapple/apples into medium chunks. (Or, open can of pineapple chunks.)

Combine brown sugar, oatmeal, flour, and spices. Using a pastry blender or two forks,
cut butter into the mixture until there are lumps the size of hazelnuts. (There can be some larger and smaller lumps.) Add the chopped pecans.

Gently stir together the sweet potatoes, pineapple/apple chunks, and cranberries.
Gently toss with 1/3 cup of the oatmeal mixture.

Butter or spay the baking dish with pan release and turn the sweet potato mixture into it. Sprinkle the rest of the oatmeal mixture on top. Bake at 350º for 30 to 40 minutes until topping is golden brown.

makes 12 1/4 cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user HARBINGERDC.






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Member Ratings For This Recipe

  • Delicious, and perfect for Thanksgiving! I added a dash of orange juice as well. - 11/25/11

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  • I made a version of this for a potluck and really liked it! I didn't have fresh cranberries so used dried. I added some orange juice and plum brandy to add some moistness and flavor. I only used half the butter in the topping and compensated with more oats and non-fat yogurt. - 11/25/08

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  • This was a WONDERFUL alternative to sweet potatoes with marshmellows! My whole family loved it at Thanksgiving and co-workers ate it up at a potluck! - 11/28/07

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