Thanksgiving Turkey Sweet Potato Crumble (Print View)

Savory turkey and sweet potato bake with a crunchy crumble topping. A unique holiday favorite.

# Components:

→ Turkey & Vegetables

01 - 2 cups cooked turkey breast, shredded or diced
02 - 1 medium yellow onion, finely chopped
03 - 2 celery stalks, diced
04 - 2 cloves garlic, minced
05 - 1 cup fresh spinach, chopped
06 - 2 tablespoons olive oil
07 - 1 teaspoon dried thyme
08 - 1/2 teaspoon dried sage
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon freshly ground black pepper

→ Cake Batter

11 - 2 cups all-purpose flour
12 - 2 teaspoons baking powder
13 - 1/2 teaspoon baking soda
14 - 1/2 teaspoon salt
15 - 4 large eggs
16 - 1 cup full-fat sour cream
17 - 1/2 cup whole milk
18 - 1/2 cup unsalted butter, melted
19 - 1/2 cup grated Parmesan cheese

→ Sweet Potato Crumble

20 - 1 large sweet potato, peeled and grated
21 - 1/2 cup pecans, chopped
22 - 1/2 cup rolled oats
23 - 1/3 cup brown sugar
24 - 1/4 cup unsalted butter, cold and cubed
25 - 1/2 teaspoon cinnamon
26 - 1/4 teaspoon nutmeg
27 - Pinch of salt

# Directions:

01 - Preheat the oven to 350°F (175°C). Grease and line a 9-inch springform or deep cake pan with parchment paper.
02 - In a skillet, heat olive oil over medium heat. Sauté chopped onions and diced celery until softened, approximately 5 minutes. Incorporate minced garlic, dried thyme, and dried sage; cook for an additional minute. Stir in chopped spinach until just wilted. Remove from heat and combine with shredded or diced turkey, salt, and pepper. Allow to cool slightly.
03 - In a large mixing bowl, whisk together all-purpose flour, baking powder, baking soda, and salt.
04 - In a separate bowl, whisk together large eggs, full-fat sour cream, whole milk, and melted unsalted butter until smooth. Gently fold in grated Parmesan cheese.
05 - Add the dry ingredients to the wet ingredients, stirring gently until just combined. Fold in the cooked turkey and vegetable mixture until evenly distributed throughout the batter.
06 - Pour the prepared batter into the prepared cake pan, smoothing the top surface.
07 - In a bowl, combine the grated sweet potato, chopped pecans, rolled oats, brown sugar, cinnamon, nutmeg, and a pinch of salt. Add the cold, cubed unsalted butter and rub it into the mixture with your fingertips until coarse crumbs form.
08 - Evenly sprinkle the sweet potato crumble mixture over the cake batter. Bake for 60 to 70 minutes, or until a skewer inserted into the center comes out clean and the topping is golden and crisp.
09 - Allow the cake to cool in the pan for 15 minutes before releasing the sides and transferring it to a wire rack to cool completely. Serve warm or at room temperature.

# Expert Advice:

01 -
  • Mixes traditional Thanksgiving flavor in one pan
  • Great for using leftover turkey or rotisserie meat
  • Sweet potato crumble brings both crunch and warmth
  • Can be made ahead and served at room temperature
02 -
  • High protein and fiber from turkey vegetables and oats
  • A showstopper centerpiece for nontraditional holiday gatherings
  • Freezes beautifully and reheats without drying out
03 -
  • Always use cold butter for the crumble This guarantees beautiful crunchy topping
  • Letting the turkey veggie mixture cool before folding into the batter keeps the cake light
  • Grate sweet potato on the large holes of a box grater for just the right crumble texture
  • If using leftover turkey taste and adjust seasoning before adding

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