| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 45 min |
| Yield: | 8 to 12 servings |
Ingredients
- 3 medium sweet potatoes, peeled and large diced
- 1/4 cup whole milk
- 1 teaspoon ground cardamom
- 4 to 6 tablespoons light brown sugar
- Cooking spray
- 1 large egg
- 1 cup packed light brown sugar
- 1 cup plain Greek yogurt
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- Zest of one orange
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine salt
- 2 cups all-purpose flour
- 1 cup packed light brown sugar
- 1 stick (8 tablespoons) unsalted butter, melted
Instructions
- Preheat the oven to 350 degrees F.
- For the mashed sweet potatoes: Cover the sweet potatoes with cold water in a medium saucepan and simmer over medium heat until fork-tender, 12 to 15 minutes. Drain off the excess water and transfer the potatoes to the bowl of a stand mixer fitted with the paddle attachment. Add the milk, cardamom and 4 tablespoons of the brown sugar and mix on medium until smooth, 3 to 4 minutes. Taste and add more brown sugar if desired. Set aside to cool.
- Spray a 9-by-13-inch baking dish with cooking spray.
- For the cake layer: In a clean bowl of a stand mixer fitted with the paddle attachment, cream together the egg and brown sugar until fluffy and thick, about 4 minutes. Add the yogurt, oil, vanilla extract and orange zest and mix until well combined. Add the flour, baking powder, baking soda and salt. Mix until the batter just comes together; it will be thick. Spread the batter into the bottom of the greased baking dish. Cover the batter evenly with the sweet potato mixture.
- For the crumble: Combine the flour, brown sugar and melted butter in a small bowl. Mix with your hands until the mixture forms a rough crumbly texture. Sprinkle over the sweet potato and bake until the bottom is set and the crumb topping is golden brown, about 30 minutes.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 574 |
| Total Fat | 20 g |
| Saturated Fat | 8 g |
| Carbohydrates | 93 g |
| Dietary Fiber | 3 g |
| Sugar | 51 g |
| Protein | 8 g |
| Cholesterol | 47 mg |
| Sodium | 188 mg |
Reviews
Delicious and different!
I’m not one who likes sweet potato’s, but this recipe is very good. I’ve made this recipe 3 years in a row and it’s always a big hit. I will definitely make it again.
This is a good balance of sweet with a dash of spice. Really good!
Very good! Easy bake!
Very tasty and easy to makr