My 95-year-old grandmother's recipe for a cranberry & apple bake provided me the inspiration for my sweet potato & cranberry crumble. You get a sweet and savory component in this dish, perfect for Thanksgiving. Now, the question is - will anyone in the family allow me to introduce a new dish to our table this year? Likely not! There's no changing up my grandmother's Thanksgiving... but maybe someday!
Sweet Potato & Cranberry Crumble
- Yield: 8
- Prep Time: 10 min
- Cooking Time: 45 min
- ¾ cup all-purpose flour
- ½ cup brown sugar, divided
- 1 cup pecans, finely chopped
- 1 ½ teaspoon cinnamon, divided
- ¾ teaspoon salt, divided
- 4 tablespoons cold butter, diced
- 2 ½ pounds sweet potatoes (about 3 large), cut into ¼ inch cubes
- 1 cup fresh cranberries (thawed or frozen)
- Zest of 1 orange (about 1 tablespoon)
- Juice of 1 orange (about ¼ cup)
- Preheat oven to 350.
- For the topping, place the flour, ¼ cup brown sugar, pecans, ½ teaspoon cinnamon, and ¼ teaspoon salt into a food processor fitted with a metal blade. Pulse until all the ingredients are combined. Add the cold butter and pulse until the butter becomes the size of peas and the flour mixture sticks together slightly when pressed between your fingers. Set aside. (If you don't have a food processor, do the same thing in a bowl and use 2 forks to incorporate the butter.)
- For the filling, in a medium sized bowl, combine the sweet potatoes and cranberries. Add the remaining ¼ cup brown sugar, 1 teaspoon cinnamon, ½ teaspoon salt, orange zest and orange juice. Stir to combine so that all the sweet potatoes are coated with the brown sugar and juice. It won't be a lot of juice. Pour the sweet potato mixture into a 14" x 8" baking dish and spread out so it's an even layer and the cranberries are equally distributed. Top with the crumble topping and bake uncovered for 45 minutes, or until the sweet potatoes can easily be poked with a knife and the top is slightly golden brown.