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The perfect holiday “Mash Up”, where candied yams meets grandma’s sweet potato pie. Functioning as a sweet desert or holiday side dish, this dish takes a healthier platform while delivering a sublime flavor experience. Avocado, almond milk and roasted sweet potatoes are used to offer a decadent base and sweetness is infused through the use of dates and pineapple for this dish. Instead of using your traditional pie crust, for a textural element, oatmeal, raisins and caramelized pecans are crumbled on top to take this dish to the next level.




Sweet Potato Crumble v2

Sweet Potato Crumble

By: Chef Judson Todd Allen

Serves – 6-8
Preparation Time – 15-20 minutes
Cook Time – 1 hour 35 minutes

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Helpful Tips
Ingredients
Cooking Instructions
  • Tip 1 – To infuse this dish with a healthier twist, swap your traditional pie crust, with an oatmeal, pecan and dried fruit crumble for the top of the dessert to add texture, sweetness and holiday flavor experiences.

    Tip 2
    – To add creaminess and richness use avocado and almond milk with a splash of great quality vanilla extract.

    Tip 3 – Always roast your sweet potatoes, which enhances the natural sweetness.

  • 7 medium sweet potatoes

    1 avocado

    1/4 cup – pineapples, crushed in juice

    1/2 cup – vanilla almond milk (sweetened)

    1 egg, lightly beaten

    1 teaspoon, vanilla extract

    1 teaspoon, cinnamon

    1/2 teaspoon, nutmeg

    Pinch of sea salt

    Crumble Topping

    1/2 cup – oatmeal

    2 tablespoons – flour

    1/2 teaspoon – cinnamon

    2 tablespoon – brown sugar

    1/4 cup – pecans, finely chopped

    2 tablespoons – dried cranberries

    2 tablespoons – raisins

    3 tablespoons – olive oil

  • Preheat oven to 425 degrees. Wrap each potato in foil and place on sheet tray. Roast for approximately 60 minutes or until soft. Cool separate the filling from the skin and let sit in a bowl. Using a potato masher, coarsely mash. Stir in egg, pineapples, vanilla, cinnamon, nutmeg and salt.

    In a blender, add avocado and milk and blend until thick, smooth and creamy.
    Transfer avocado mix to the potatoes and fold together. Pour sweet potato mix into an oiled baking dish.

    In a separate bowl, combine oatmeal, flour, cinnamon, brown sugar, pecans, dried fruit and olive and stir.

    Add your crumble on top of the sweet potato. Bake for 25-30 minutes or until golden brown and bubbly.