Easy Recipe: Sweet Potato Crumble

This is pretty much a sweet potato casserole that isn't pretending to be a side dish.  The filling can be pureed to make it more like a pie filling, if you prefer.  You can likely omit the sugar from the filling all together and it would still be delicious (since the candied yams are... well...candied).  Butter and salt can be adjusted significantly (or perhaps even omitted entirely) depending on your preferences and health needs.  You can also omit the pecans.  Try adding 1c oats (in addition or instead of the nuts).

Note: Candied Yams are not actually yams!  They are sweet potatoes (apparently there is a difference, but it is a difference I intend to continue to ignore).  Feel free to use fresh mashed sweet potatoes, if you like (and want to control the sugar).



Prep Time: 10 min
Cook Time: 35 min

Preheat your oven to 375

Filling

• 2 cans of candied yams, drained and mashed
• 3 eggs, beaten
• 1 cup, sweetened condensed milk,
• 1 cup, sugar
• 1/2 -1 stick butter, melted, fairly cool
• 1/2 t, salt
• 1 t, vanilla

Crumble

• 1/2 c, all-purpose flour
• 1c, dark brown sugar
• 1/2 stick, butter, melted
• 1 c pecans

Combine all the filling ingredients in a large casserole dish  (I find whisking really helps incorporate everything).  Bake for 25 minutes.

While the filling is baking, mix the melted butter, flour, and brown sugar together.  Add the pecans.

After the filling is finished baking, remove from oven and top with the crumble (I use my hands to gently press the topping into the filling, using great care not to get the hot filling on my hands).  Return the dish to the oven and bake another 10 minutes more, or until the pecans become fragrant and toasted.

Allow to cool 15 min or more after baking to give the filling time to firm up. This dish freezes well and  is great reheated in the microwave.  Enjoy!