This sweet potato side dish is easy to make with a delicious crunchy topping. As a “sweet” dish, it’s a perfect compliment to a savory meal, such as turkey, chicken, or pork. It would also fit in nicely on a brunch table. Because Sweet Potato Praline Crumble is so scrumptious, it’s equally at home served as a dessert. In other words, when nobody is thoughtful enough to bring a pie, save this side dish until the end and serve it with some ice cream. Ha!
It’s a good day when you stumble across a recipe that fills many needs.
This is one such recipe. I have to say, though, that I love a recipe that not only tastes great, but one that’s easy.
I’m busy, and can’t always spend my whole day in the kitchen, much as I’d like to. It’s the best part of the house, after all.
Sweet Potato Praline Crumble comes together quickly, then throw it in the oven.
It’s done, it’s hot…let’s eat.
It’s also a great recipe during the holidays.
Making Sweet Potato Praline Crumble
In a large pot, boil some salted water and cook the peeled sweet potatoes.
The sweet potatoes will cook faster if you cut them into similar-sized cubes.
As shown below, I cut them into 1 – 1.5″ chunks.
While they’re cooking, (about 20 – 25 minutes) prepare your 13 x 9″ baking dish with some butter, or spray on non-stick spray. I use butter flavored.
Once the sweet potatoes are soft, drain the water out and continue using the same pot.
Mash the sweet potatoes until smooth and no lumps remain.
Preheat the oven to 350°.
Add in the brown sugar, spices, eggs, vanilla, milk, and butter.
Continue mashing until everything’s mixed together.
Then, pour the sweet potato mixture into the prepared dish and set aside.
Making the Crumble Topping
In a medium bowl, mix the pecans, brown sugar, and flour.
Stir in the melted butter until thoroughly mixed and the crumble forms.
Using a large spoon, carefully scatter the crumble evenly over the top of the sweet potato mixture.
The sweet potato mixture is too soft to spread the crumble over, it would only sink in.
So, basically sprinkle or dollop the crumble on top.
Bake for about 35 – 40 minutes uncovered. You’ll know it’s done when the topping is a lovely golden brown.
The topping should be crunchy, too.
Serve immediately from the oven.
If you serve this as a dessert, it’s great with a scoop of ice cream. Yes!
Side Dish Recipes
Looking for other great side dish recipes? Check these out:
- Easy Cheesy Baked Zucchini
- Homemade Mac and Cheese
- Garlic French Bread Swirls
- Buttered Parmesan Broccoli
- Less Boring Wild Rice
- Bacon Herbed Spaghetti
Sweet Potato Praline Crumble
Materials
Sweet Potatoes:
- 3 cups cooked sweet potatoes, (about 4 medium)
- 1 cup brown sugar, light or dark
- 2 large eggs, beaten
- 1 tsp. vanilla extract
- 1/2 cup milk
- 1/2 cup butter, melted
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
Praline Crumble:
- 1 cup pecans, chopped
- 1/2 cup brown sugar, light or dark
- 1/3 cup all-purpose flour
- 1/3 cup butter, melted
Instructions
Sweet Potatoes:
- In a large pot, cook the sweet potatoes in salted water until soft, (20 - 25 minutes). Drain water and mash potatoes until no lumps remain.
- Preheat oven to 350°. Butter a 13 x 9" baking dish, or spray with non-stick spray.
- Add to sweet potatoes: brown sugar, eggs, vanilla, milk, butter, cinnamon, and nutmeg. Continue mashing until everything is combined. Pour evenly into prepared baking dish, set aside.
Praline Crumble:
- In medium bowl, mix pecans, brown sugar, and flour. Stir in melted butter until thoroughly mixed and crumble forms.
- Using large spoon, carefully scatter crumble evenly over top of sweet potato mixture.
- Bake uncovered for 35 - 40 minutes. Crumble should be golden brown and crunchy. Enjoy!
Nutrition
Sweet Potato Praline Crumble
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