Thanksgiving Turkey Sweet Potato Crumble

This whimsical savory-sweet Chaos Cake turns classic Thanksgiving flavors upside down. Imagine juicy roasted turkey, sweet and warmly spiced sweet potatoes, and nutty crunchy crumbles all baked together in one bold centerpiece. It is perfect for those who crave a little adventure and mischief with their holiday traditions.

The bold mix of savory and sweet was a total revelation when I first made this for my family. Now every year, the kids hope the turkey comes with a side of cake and chaos.

Ingredients

• Cooked turkey breast: Diced or shredded adds protein and Thanksgiving nostalgia Use best-quality roasted or store-bought
• Medium yellow onion: Finely chopped brings rich flavor and aromatic base Pick onions with tight smooth skin
• Celery stalks: Diced adds crunch and freshness Look for firm stalks no brown spots
• Garlic cloves: Minced deepens savory profile Fresh cloves are best
• Fresh spinach: Chopped for earthy color and extra nutrients Choose bright green leaves
• Olive oil: For sautéing and moisture Use extra virgin for deepest flavor
• Dried thyme and dried sage: To boost that classic turkey stuffing flavor Use within 6 months for potency
• Salt and black pepper: For balance and mild heat Freshly ground pepper always pops best
• All-purpose flour: Provides cake structure Use unbleached for best crumb
• Baking powder and baking soda: For lift and fluffiness Make sure they are fresh so the cake rises
• Large eggs: For binding and richness Choose pasture-raised if possible
• Full-fat sour cream and whole milk: Create a tender cake and subtle tang
• Unsalted butter: Melted for richness in the batter and cold for the crumble Use good-quality European-style for best texture
• Grated Parmesan cheese: Adds intense umami and savory bite
• Sweet potato: Peeled and grated is the star of the crumble Choose firm deeply orange potatoes
• Pecans: Chopped add buttery crunch Buy whole and chop fresh for freshest flavor
• Rolled oats: For chew and crisp texture Use old-fashioned for best crumble
• Brown sugar: Brings the crumbles cozy caramel taste Choose dark brown for depth
• Cinnamon and nutmeg: Layer gentle spice essential for that sweet autumn note
• Pinch of salt: In the crumble brightens all the flavors

Instructions

Preheat and Prepare Pan:

Set oven to 350 degrees Fahrenheit or 175 degrees Celsius Grease and line a 9-inch springform or deep cake pan with parchment paper so your cake releases cleanly

Sauté Aromatics:

In a skillet warm olive oil over medium heat Add onions and celery and sweat them for five minutes stirring until translucent and soft Add garlic dried thyme and sage Then cook for one minute more just until fragrant

Wilt Greens and Add Turkey:

Stir in fresh spinach Cook just until wilted Remove the pan from heat and add shredded or diced turkey with the salt and pepper Mix well and set the mixture aside to cool slightly

Mix Dry Ingredients:

In a large mixing bowl whisk all-purpose flour baking powder baking soda and salt until well combined Homogenous dry ingredients ensure even rising

Mix Wet Ingredients:

In another bowl whisk together eggs sour cream milk and melted butter until fully blended Stir in the Parmesan cheese until smooth

Combine Wet and Dry Base:

Add the dry mixture to the wet ingredients Stir gently with a spatula stopping as soon as no visible streaks of flour remain Carefully fold in the turkey and vegetable mixture so it is distributed throughout

Fill Pan:

Scrape batter into the prepared pan Use a spatula to level out the surface for even baking

Make Sweet Potato Crumble:

In a medium bowl combine grated sweet potato chopped pecans rolled oats brown sugar cinnamon nutmeg and a pinch of salt Add the cold cubed butter Use your fingertips to rub it into the mixture until you have rough pebble-sized crumbles

Top and Bake:

Sprinkle crumble evenly over the cake batter making sure every surface is covered Bake for sixty to seventy minutes or until a skewer inserted into the cake comes out clean and the top feels golden and crisp

Cool and Serve:

Let the cake cool in its pan for fifteen minutes Release the springform and transfer the cake to a wire rack Serve slices warm or at room temperature for best texture

Save

I absolutely love the sweet potato crumble on top It gives the whole cake this lovely golden crunch and fragrant aroma that fills the kitchen One year a cousin tried to sneak crumble from the cooling cake before dinner now we make a double batch as a snack

Storage Tips

Cover any leftovers tightly and refrigerate for up to three days Reheat slices in a low oven to restore crunch To freeze cube cooled cake and wrap tightly Store up to two months Thaw and warm in oven for best texture

Ingredient Substitutions

Leftover roast chicken or rotisserie works perfectly if turkey is not available Sub green kale for spinach if needed No pecans Use walnuts or just oats Dairy free Swap sour cream milk and butter for plant-based versions and check your cheese

Serving Suggestions

Serve as a dramatic main with a simple green salad or Brussels sprouts Makes a daring brunch dish with fried or poached eggs Add a spoon of cranberry relish for that extra Thanksgiving spark

Cultural Historical Context

Inspired by American holiday casseroles and British savory cakes this fusion recipe channels both comfort food and a little festive mischief The crumble nods to beloved Southern sweet potato pies This cake was born of a Thanksgiving where nothing but leftovers and odds and ends were in the fridge and it quickly grew into a family legend

Seasonal Adaptations

Toss in diced roasted apples or dried cranberries for extra autumn flavor Swap in pumpkin or butternut squash for a different fall twist Fresh herbs like rosemary work beautifully in the batter

Helpful Notes

Check that your baking powder is not expired for best rise For best texture let the cake cool at least ten minutes before slicing Try making individual mini cakes for a fun party presentation

Success Stories

Kids adore this playful spin on Thanksgiving classics and it is a surprising hit with adults Friends have texted for the recipe after suspicious first bites My grandmother calls this her favorite kind of food surprise and she has not missed a year

Freezer Meal Conversion

Cut fully cooled cake into large wedges or cubes Wrap each serving tightly Place in a freezer bag or airtight container Label with date To serve thaw overnight in the fridge reheat in oven until warmed and the crumble is crisp again

Save

This cake brings laughter to the holiday table and wins over even the most skeptical eaters. A deliciously defiant way to celebrate with family and friends.

Cooking Questions

→ Can I use a different type of poultry?

Absolutely. Cooked chicken, shredded or diced, makes a wonderful substitute for turkey if you prefer. Other cooked poultry can also be used.

→ What kind of pan is best for this bake?

A 9-inch springform pan or a deep cake pan lined with parchment paper is recommended. This helps ensure easy removal after baking.

→ How do I know when it's done baking?

The bake is ready when a skewer inserted into the center comes out clean and the top has a golden-brown, crisp appearance, typically within 60-70 minutes.

→ Are there any vegetarian options?

While this dish is designed with turkey, you could adapt it by replacing the turkey with sautéed mushrooms and a mix of hearty vegetables. Ensure to adjust seasoning to complement the new ingredients.

→ What seasonings are used in the crumble?

The crumble topping is seasoned with warm spices like cinnamon and nutmeg, alongside the natural sweetness of brown sugar and the nutty flavor of pecans, enhanced by rolled oats.

→ How should I store and reheat leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheating is best done in the oven at around 350°F (175°C) to maintain the crumble's texture.