[T]hese November days are quickly running away which can only mean one thing: we’re going to need to think about Thanksgiving and let’s try not to completely freak out about it.
It’s possible… the thinking without the freaking out. We’ll make a plan. We’ll ask someone else to roast a turkey. We’ll cross our fingers a few times. It will all work out. Part of our success includes roasting aaalll of the sweet potatoes and adding oats and pistachio. We’re making a play on Sweet Potato Pie: no crust, extra crumble, easy and delicious!
When in doubt, can we just go ahead and add an oat crumble? Hearty and sweet, buttery and spiced. The oats make for a wholesome crumble that is both comforting and substantial. We’re going to need the hearty oats to stand up to the butter and not shy away from the spices and sweet potato. Balance, you know?
Our oat crumble topping is super simple to assemble. Cold butter is broken down into flour, oats, brown sugar and spices.
Some butter bits will be on the large side. That means all of that butter goodness will flavor our crumble and moisten our potatoes.
Salty chopped pistachios and sweet shredded coconut, too! Sweet, salt, crunch, and toasty bits.
All of the nutty oat crumble all up in the pre-roasted sweet potatoes. Under the broiler for a few minutes, these potatoes will be warm, bubbly, toasty, good!
And! Since, at the core, we want to not not not freak out about the holidays, this crumble can be made, stored in ziplock bags, and frozen for future crumble cobblers, muffin topping, and sweet potato madness. Sprinkle from frozen and get into it!
This post is brought to you by the Grain Foods Foundation.
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Oat and Pistachio Crumble Topped Baked Sweet Potatoes
- Prep Time: 0 hours
- Cook Time: 0 hours
- Total Time: 0 hours
- Yield: 4 baked potatoes 1x
Ingredients
- 4 baked sweet potatoes
- 1/2 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/2 cup old-fashioned oats
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 4 tablespoons cold unsalted butter, cut into cubes
- 1/4 cup sweetened shredded coconut
- 1/4 cup coarsely chopped salted pistachios
Instructions
- Start by baking the sweet potatoes. Lightly scrub the potatoes and prick with the tines of a fork. Wrap in foil, place on a baking sheet, and roast in a 400 degree F oven until cooked through and entirely tender. The timing will depend on the size of your potatoes, but start at 30 minutes. Once cooked through, remove from the oven, open the foil and allow to rest until cool enough to handle.
- To make the topping, in a medium bowl, whisk together flour, sugar, oats, spices, and salt. Add the butter and toss the mixture together with your hands. Break the butter up into the flour mixture until the butter is the size of small pebbles and oat flakes. This took me about 4 minutes. Toss in the coconut and pistachio.
- Place an oven rack in the upper third of the oven and set the oven the broil.
- Slice the potatoes down the center and press the edges to open the potato a bit. Spoon a heaping 1/3 cup of crumble into each potato. More depending on the size of your potato. Place on a baking sheet and bake until golden and bubbling, about 5 to 7 minutes.
- Remove from the oven and serve warm.
40 Responses
I just made these and they are soooo delicious! I ate half the topping before it made its way to the potatoes. Oops! ;) I served them as a side with roast chicken and brussels sprouts – it was perfect!
Can’t wait to try this recipe! I’m thinking of adding some crumbled bacon to the mix.
Because Sweet Potatoes Are The Bomb! Yeah!
YES! I could see these as a brunch dish. So many of my favorite flavors all at once!
If you have the chance (and you haven’t already,) try Hawaiian Purple sweet potatoes (they just have purple skin). They are creamy white on the inside, and I fell that the flavor – even by itself is more nice on the palate…if that makes sense at all.
Cheers! You’re my favorite food blogger on the planet.
These look so good! Do you think there would be a way of almost making this like a sweet potato casserole, all in one dish?
Yum! These will be amazing on Thanksgiving!
this is perfect! since a sweet potato is basically a pudding in its own right…
My goodness this looks so good!
Thank you so much for this recipe — I can’t believe I never thought of it!
Crumble topping is the best! I could totally make a meal out of this.
Solid!
THIS LOOKS ABSOLUTELY AMAZING! I NEED TO TRY THIS!
Thank you for the inspiration, I will try and make my own version of this at home!
https://mademoiselleaventure.blogspot.ca
This actually sounds amazing- will have to give it a go!
Lizzy from Nomad Notebook
This looks amazing! I just posted my own twist on a sweet potato pie…Sweet Potato Mousse! Check it out: http://www.boxesandjars.com
This has to be the best recipe ever! Right up there with pie for breakfast!
This recipe looks so delicious! I love sweet potatoes, and adding oats and pistachios sounds yummy. I think I might add this to my list of things to make this Thanksgiving.
-Helen
https://www.sweethelengrace.com
Your blog is perfect and I love pictures. I will try some of your recipes out soon :)
Love that you added pistachios! That orange sweet potato against the turquoise board is absolutely gorgeous!! :)
You just blew my mind with this one, get it girl!!
Love following your blog!
https://thejoycediaries.blogspot.com
Whaaaa crumble toppings on sweet potato! I’m into it.
Was looking for something to do with some sweet potatoes for dinner tonight. Winner, winner, chicken dinner!
Yum!! Joy – will absolutely be making this for my family’s thanksgiving. Any tips on how to make it for a large group (18+?) Maybe cutting the sweet potatoes in half? But before or after cooking ….
Will send a pic of it once it’s done <3
CAN I JUST EAT THEM ALL PLEASE. They look so, so delicious (with a really unique flavor profile!). One question- do you think coconut oil could be subbed for the butter?
https://www.youtube.com/sparklesandsuch26
These look perfect. Thanksgiving or not, I’ll be making these. Yummm!
Yum!! I love this idea :)
These look sooo good! PS I miss the podcast!!
Yeah, I’mma call this breakfast. Or even dinner. And if I eat two, then it’s dessert :)
These look so delicious! I’m going to try this ?
cherieedle.blogspot.com
This looks so good. Ahhh. I will definitely have to try to make these. I am an American but live in Berlin, so there will be no big thanksgiving for me, but I am def. going to try to make these and enjoy them this fall for dinner.
rae of love from berlin
Oh wow joy!! This is the kind of recipe that can be eaten for any meal. Love!!
The photos are fantastic and I’m drooling. I can smell the sweet potatoes and spices!! Thank you for a very interesting way to serve the potatoes.
So simple but over the top all at the same time! Just like you Joy.
Thanks for sharing.
Oh, these look and sound amazing just like all of your recipes. I am so excited to try these for Thanksgiving!
I haven’t visited your blog for a little while Joy and have to say I LOVE the new look! You’ve done a great job, well done! Although we don’t feel the Thanksgiving rush in Greece, this recipe looks yummy and I have to try it. Thanks for sharing! xx
I am yet to try a real sweet potato pie as it is not popular in Australia but the topping on this has me craving it so badly! Delicious photos Joy!
Wow, what a creative recipe! Would you serve this as a side, or as a dessert? Or is this a snack?
dessert or snack. it’s a bit sweet to be a side… but i suppose you could!
What could be better than sweet potatoes with brown sugar? Sweet potatoes with a crumble topping with coconut, oats, and pistachios! You outdid yourself and if this was the only thing on the Thanksgiving table, that would be just fine with me!