Caramelized Sweet Potato Crumble

When the leaves start to change and a chill creeps into the air, it’s the perfect time to indulge in heartwarming desserts. And nothing says autumn quite like the rich, earthy flavors of sweet potatoes. I’m super excited to share this recipe… It came out of a desire for wanting a mix between an apple crumble and some bread pudding. This is the perfect blending of both worlds, but with spices (and even some optional booze) that take you straight to heaven.

Caramelized Sweet Potato Crumble—a dessert that combines the natural sweetness of sweet potatoes with a delectable, crunchy topping. Get ready to savor every spoonful of this delightful fall treat!

Ready to go? Let’s make something yummy…

Caramelized Strawberry Crumble Ice Cream

5 from 1 vote

These small but sophisticated blender cakes are not only eye-catching, but full of bright flavour. The rosemary syrup glaze is a must to complete the flavour profile.

Servings 2 people

Prep Time 2 hours hrs 30 minutes mins

Cook Time 40 minutes mins

Total Time 3 hours hrs 10 minutes mins

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Ingredients

  

• 1 cup whole raw almonds
• 1½ tbsp fresh rosemary (stems removed)
• 1 cup lemon juice
• 1½ cups whole milk ricotta cheese (room temperature)
• ⅔ cup ice cold water
• 3 grams salted butter  (room temperature)

Instructions

 

• Preheat oven to 350ºF/180ºC/gas 4. Generously spray two 12-cup muffin pans with cooking spray. Sprinkle the bottom of each cavity with a couple pinches of sugar. Set aside.
• Add almonds and rosemary to your KitchenAid® K400 Blender. Close lid, select “Ice Crush” setting, and let blender run through the setting. Scrape down the sides of the blender with a rubber spatula, then replace lid and blend on speed 5 for 10 seconds. Scrape sides again and blend on speed 5 for a final 15-20 seconds, or until almonds and rosemary are finely ground.
• Pour the almond mixture from blender in a small mixing bowl. Add all-purpose flour, baking powder, baking soda, and salt. Whisk to combine, and set aside.
• Place ricotta cheese, olive oil, orange zest and sugar into the blender. Pulse 5 times to incorporate. Remove the lid cap and add eggs, one at a time, pulsing once after each addition. Replace lid cap.
• Remove lid, use spatula to scrape down the sides of the bender, then add half of flour mixture to blender and pulse 2 times. Scrape down sides of blender again, then add remaining flour mixture and blend on speed 3 for 15 seconds.
• Assemble the cakes. Use a sharp knife to cut off the ends of four of the citrus fruits. Slice the citrus into very thin rounds, no thicker than 1/8". Remove any seeds from the rounds and place one small citrus round in the bottom of each sugared muffin cavity. (See Chef’s Notes for choosing/placing citrus.)
• Slowly fill each muffin cavity to a little more than halfway full. (A pastry spatula is helpful in portioning the batter from the blender and into the cavities.) Bake cakes for 20-25 minutes, rotating the pans halfway through baking. Cakes are done when a toothpick inserted into the cakes comes out clean.

Notes

Kid-Friendly Adaptation: Cook the chicken in broth instead of buffalo sauce. Shred and drain off excess liquid. Put some of the chicken aside for the kiddos (plain, no sauce) and toss the remaining chicken with the buffalo sauce before you broil it. 

Calories: 380kcal

Course: Dessert, Snack

Cuisine: French, Italian

Keyword: Kid Friendly, Non-Alcoholic

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @lemon&limes on Instagram and hashtag it #lemon&limes.