Each year as Thanksgiving approaches, one of the most commonly asked questions is how to switch up traditional sweet potato pie for something a bit new and different. Last year, I was in the same boat. I love keeping up with tradition when it comes to holiday menu planning, but it can also be really fun, exciting, and intriguing to throw something else into the mix for a change.
Enter: this spiced sweet potato crumble recipe. Thanksgiving is all about warm, comforting, seasonal flavors and colors coming together on the table. I was determined to remain in that space when creating this dessert, and it wound up being a total hit. It has a variety of flavors, textures, and gorgeous fall colors, but it still encapsulates all the beauty and tradition of a classic Thanksgiving sweet potato dessert. This crumble is easy to prepare, making it ideal for cooks of all levels, and it’s both baked and served in rustic style in a cast iron skillet.
How To Make Cast Iron Sweet Potato Crumble
Time to hit the spice rack! This crumble includes all the best flavors of fall, like cinnamon, nutmeg, and vanilla, bright, tart berries and lemon zest, and caramelly coconut sugar. However, the thing that really sets this dish apart from other sweet potato desserts is a generous addition of big, buttery, spiced streusel crumbs sprinkled on top before the dish is baked to crisp and golden perfection.
Ingredients
Filling
- 2 medium sweet potatoes, about 2 cups, peeled and cut into quarters
- 1 cup coconut sugar
- 3 large eggs, brought to room temperature
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground ginger
- 2 teaspoons vanilla extract
- 2/3 cup regular oat milk
- 1 1/2 cups fresh tart berries
- Zest of 1/2 lemon
Streusel
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1 1/2 cups coconut sugar
- 2 teaspoons cinnamon
- 1/2 teaspoon sumac
- 1/4 teaspoon kosher salt
- 1 cup (16 tablespoons) unsalted butter, cold and cubed
Directions:
Make the Filling.
- Preheat the oven to 350 F degrees. Use a paper towel to lightly coat a 10-inch cast iron skillet with avocado, vegetable, or canola oil.
- Boil sweet potato in a small pot until very fork tender, nearing overly soft. Place aside to dry on a paper towel or kitchen towel lined surface.
- Add boiled sweet potato, coconut sugar, eggs, cinnamon, nutmeg, cardamom, ginger, vanilla extract, and oat milk to a food processor or blender. Blend on low-medium until combined and mostly smooth. Transfer to a large mixing bowl. Fold in berries and lemon zest.
- Transfer filling to skillet. Spread streusel on top in an even layer (method below).
- Bake on the middle rack 35-40 minutes, until the top is crisp and golden, filling is set, and a toothpick is inserted and comes out very slightly coated from the center. Cool at least 15 minutes before serving. Serve with freshly whipped cream or vanilla ice cream, if desired.
Make the Streusel
- In a medium large bowl, whisk together flour, baking powder, coconut sugar, cinnamon, sumac, and salt. Add cold butter cubes. Use clean hands or a pastry cutter to combine and rub the butter into the flour mixture, forming crumbs. Do not overwork it, because the butter will become too soft. Place in the refrigerator until ready to top the crumble for baking.
Tips, Tricks, and FAQs
- What if I don’t have a cast iron skillet? You can prepare this dessert in a medium casserole dish or a 9-inch cake pan by following the same instructions. Whatever you do, be sure to coat your dish with oil first.
- Which berries are the best for this recipe? I prefer tart, seasonal berries such as cranberries, pitted cherries, raspberries, and blackberries. These flavors are beautiful in contrast to the creamy boiled sweet potato and rich coconut sugar.
- What if I don’t have coconut sugar? If you don’t keep coconut sugar in your pantry, light brown sugar is the perfect substitute.
- Can freshly grated ginger be used? Yes! Follow the same instructions when using fresh ginger.
- Can I use dairy milk? Yes. Full fat milk would be best. You want a creamy, luscious filling as opposed to a loose, slightly watery mixture.
- What if I don’t have sumac? Sumac, a spice made from the dried and ground berries of a sumac bush, is brightly colored, with a tart and citrusy flavor. If you don’t have any in your spice arsenal, try using a bit of fresh lemon juice, or lemon zest mixed with a pinch of salt instead.