These 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.Print
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
- 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
- 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.