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RECIPE
11 INGREDIENTS11 STEPS2hr

Savory Sweet Potato Crumble

4.7
3 Ratings
The crumble is made with walnuts, flour, fresh sage, brown sugar, Parmesan, a touch of heat from crushed pepper flakes, and of course, a generous amount of butter. It’s essentially a mash-up of Thanksgiving stuffing and a cheesy bread crumb topping.
Savory Sweet Potato Crumble Recipe | SideChef
The crumble is made with walnuts, flour, fresh sage, brown sugar, Parmesan, a touch of heat from crushed pepper flakes, and of course, a generous amount of butter. It’s essentially a mash-up of Thanksgiving stuffing and a cheesy bread crumb topping.
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LideyLikes
Delicious, seasonal recipes for weeknights, dinner parties and beyond!!
http://www.lideylikes.com
2hr
Total Time
$2.48
Cost Per Serving

Ingredients

US / METRIC
Servings:
8
Serves 8
12 cups
roughly 6 medium
2 cups
Thinly Sliced  Shallots
about 6 large
1/2 cup
Unsalted Butter , room temperature, divided
1/2 cup plus 1 Tbsp
1/4 cup
Brown Sugar , divided
1 1/2 cups
Finely Chopped  Walnuts
1 cup
2 Tbsp
Finely Chopped  Fresh Sage
1/2 tsp
Crushed Red Pepper Flakes , divided
1/2 cup
Whole Milk
to taste
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Nutrition Per Serving

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CALORIES
613
FAT
30.4 g
PROTEIN
13.6 g
CARBS
74.1 g

Cooking Instructions

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Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
Prick the Sweet Potatoes (12 cups) several times with the tines of a fork, and bake for 1 hour, or until tender when tested with a knife. Set aside.
Step 3
Meanwhile, heat Unsalted Butter (1/4 cup) in a medium sauté pan. Cook the butter over medium-low heat for three minutes, watching carefully, until brown flecks begin to form.
Step 4
Immediately remove the pan from the heat and add the Shallots (2 cups) and Brown Sugar (1 Tbsp) . Cook over medium-low heat for 20 minutes, stirring occasionally, until the shallots are tender and lightly browned. Set aside.
Step 5
In a medium bowl, combine the Walnuts (1 1/2 cups) , All-Purpose Flour (3/4 cup) , Parmesan Cheese (1 cup) , Fresh Sage (2 Tbsp) , Crushed Red Pepper Flakes (1/4 tsp) , Brown Sugar (2 Tbsp) , the remaining Unsalted Butter (1/3 cup) , and Kosher Salt (to taste) (1 tsp).
Step 6
Using your fingers, pinch the mixture together to form large crumbles. Set aside.
Step 7
Peel the potatoes and place the flesh in a large mixing bowl, discarding the skin. With a hand mixer on low speed or a potato masher, beat the potato mixture until smooth.
Step 8
Fold in the shallot mixture, the remaining Brown Sugar (1 Tbsp) , Whole Milk (1/2 cup) , remaining Crushed Red Pepper Flakes (1/4 tsp) , and Kosher Salt (to taste) (around 2 tsp). Stir to combine.
Step 9
Lower the oven temperature to 375 degrees F (190 degrees C).
Step 10
Transfer to a 9x13-inch. Sprinkle the crumble mixture evenly over the potatoes and bake for 30 minutes, until the crumble is browned and the potatoes are heated through.
Step 11
Serve hot and enjoy!
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Nutrition Per Serving
Calories
613
% Daily Value*
Fat
30.4 g
39%
Saturated Fat
11.3 g
57%
Trans Fat
0.0 g
--
Cholesterol
43.7 mg
15%
Carbohydrates
74.1 g
27%
Fiber
10.1 g
36%
Sugars
22.3 g
--
Protein
13.6 g
27%
Sodium
430.5 mg
19%
Vitamin D
0.1 µg
0%
Calcium
252.8 mg
19%
Iron
3.1 mg
17%
Potassium
1053.2 mg
22%
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