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Savory Sweet Potato Crumble

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  • Prep 30 min
  • Total 50 min
  • Servings 4
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Enjoy the contrasts in flavor, texture and color brought together in this delicious sweet potato recipe topped with a buttery crumble.
Updated Sep 20, 2016
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  • 3 tablespoons olive oil
  • 2 medium sweet potatoes, peeled and cut into 1/4-inch slices (about 12 oz each)
  • 1 leek, sliced (white and light green part only)
  • 1/4 cup chicken broth
  • 2 tablespoons real maple syrup
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons fresh thyme leaves
  • 1/2 teaspoon fine sea salt
  • 3/4 cup Cascadian Farm™ Farm Stand Harvest organic cherry, almond and quinoa granola
  • 2 tablespoons butter, melted
  • 1/3 cup shredded fresh Parmesan cheese


  • 1
    Heat oven to 350°F. In 12-inch ovenproof skillet, heat oil over medium-high heat. Add sweet potatoes; cook 5 minutes, gently stirring to keep potatoes from sticking to pan.
  • 2
    Add leek; cook 3 minutes longer, stirring frequently. Reduce heat to medium.
  • 3
    Meanwhile, in small bowl, mix chicken broth, syrup, vinegar, 1 tablespoon of the thyme leaves and the salt. Pour over ingredients in skillet. Cover; cook 10 minutes, gently stirring occasionally.
  • 4
    Meanwhile, in another small bowl, mix granola, melted butter, Parmesan cheese and remaining 1 tablespoon thyme leaves. Sprinkle granola mixture over ingredients in skillet. Place in oven; bake uncovered 15 to 18 minutes or until granola mixture is light golden brown. If desired, top with additional fresh thyme leaves.

Tips from the Betty Crocker Kitchens

  • tip 1
    Sweet potatoes are available in varieties ranging from pale skin with light yellow flesh to dark orange or red skin and flesh. In this recipe, we love to use a mix of the yellow flesh and orange or red flesh sweet potatoes.
  • tip 2
    No cover for your skillet? Use heavy-duty foil, and secure it tightly on top of skillet.


Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
Trans Fat
% Daily Value*:
Vitamin A
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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