It’s almost time to sit down with our loved ones and offer thanks for all we have been given.
The fine china is on the table, the soft music is melodiously floating through the air, and the smell of turkey teases our senses. Stomachs are growling and dogs will be begging as the anticipation of the big feast builds to a zenith.
I was daydreaming again : )
Someone has to put all this together before anything’s going to happen.
Let’s get to work!
This sweet dish was created due to marriage. In all my Thanksgiving meals, I never had anyone avoid the marshmallows in the sweet potato dish. But then I started dating an awesome guy, whom I now call my husband, and he would do just that. I guess opposites attract because I would usually avoid the sweet potato and eat the festively flavored marshmallows.
Anyways, I knew that if I was going to marry this guy I would need to give him a Thanksgiving meal where he would avoid nothing.
The good thing is you don’t need to be an expert in desserts. This is a spin-off of the traditional marshmallow and sweet potato dish and it’s super easy to make!
You also have the option to make ½ the dish with the marshmallow topping and the other half with the crumble.
Plus, as an added benefit, Dad likes it too, because who knew, he never liked the marshmallows either.
I am proud to present to you my creation. The Sweet Potato Crumble! (in my head I hear trumpets blaring as though a queen just entered the room).
This Dish has it all! It’s got your ‘vegetables’ (in the form of sweet potatoes), It’s got your fiber, (granola) and a sweet buttery finish that might just score you a loving hubby.
The recipe offers a soft, moist granola bar like topping to complement the earthy flavors of the sweet potatoes. This is sure to be a hit on any thanksgiving table.
- 10 Medium size Sweet potatoes (I used Organic sweet potatoes from Trader Joe's)
- 2 Tablespoons of Butter
- 2 Tablespoons of Maple Syrup (for sweeter sweet potatoes add 1 more Tablespoon)
- ½ cup Old-Fashion Oats
- ½ cup All-purpose Flour
- ½ cup Butter, Softened
- ¾ cup light brown sugar
- ¾ teaspoon Ground Cinnamon
- ½ teaspoon Ground Nutmeg
- Preheat your oven to 350°
- Line a cookie sheet with aluminum foil
- Wash and dry sweet potatoes
- Using a fork poke multiple holes in sweet potatoes
- Place sweet potatoes on lined cookie sheet
- Bake for 35 - 45 min or until potatoes are tender
- Combine oats, flour, softened butter, light brown sugar, cinnamon, nutmeg
- Once sweet potatoes have cooled, peal and chop
- Add sweet potatoes to an ungreased pan
- Add butter and maple syrup to the potatoes
- Add crumble to the top
- Bake for 35 min or until topping is golden brown