Red Sweet Potato Crumble

Before Baking

…And After

This lovely deep dark orange casserole is proof to me that it’s worth the extra pennies to buy red sweet potatoes.  This was one of my best sweet potato casseroles… ever.  More accurately, this might be called a crustless sweet potato pie crumble.  Served warm, this is a lovely winter dessert.

Sweet potato crumble…. it’s not just for Thanksgiving and Christmas.

Sweet Potato Crumble
makes 1 casserole

4 red sweet potatoes, peeled
1/2 – 1 cup sugar
4 Tablespoons butter
1/2 – 1 cup cream

Preheat oven to 350 degrees.

Bake sweet potatoes in a sheet pan with 1 inch of water.  Bake sweet potatoes for 1 hour at 350 degrees.  Let sit for 30 minutes, then drain.  In a large bowl, mash potatoes, sugar, butter, and 1/2 cup cream to your desired consistency.  Add more cream, if needed.  Pour into buttered casserole dish.

Crumble Topping

1 part oatmeal (50/50 quick oats and oat bran mix)
1 part flour
1 part light and fruity olive oil
1 part sugar
1/4 teaspoon cinnamon

Combine all in a small bowl.  Sprinkle crumbs over sweet potato mixture.

Bake at 350 degrees for 45 minutes to 1 hour.

Serve small scoops with a dollop of whipped cream or a mini scoop or two of French Vanilla Ice Cream.