Sweet Potato Crumbles

Sweet Potato Crumbles

Prep Time

45 minutes

Cook Time

60 minutes


6 people

A perfect dramatic ending to the perfect Thanksgiving dinner. Wow your guests with this recipe for Sweet Potato Crumbles with Torched Marshmallows created by food blogger Angela Davis of Kitchenista Diaries.

Photo provided by Bernzomatic/Angela Davis.

This is one of three recipes for Thanksgiving, designed by some of America’s favorite chefs, that offer the unique twist of using a Bernzomatic blowtorch to create some real flair. Always follow manufacturer instructions for use and safety.

Find a recipe for Apple and Brie Brulee here.

Find a recipe for Potato and Cauliflower Au Gratin here.


  • 1.5 - 2 pounds Sweet potatoes, to yield 3 cups mashed
  • 1/2 cup Butter, unsalted, divided
  • 1/2 cup Sugar, granulated
  • 1 Teaspoon Kosher salt
  • 2 teaspoons Cinnamon
  • 1/2 teaspoon Nutmeg, ground
  • 1 Egg, beaten
  • 1/4 cup Heavy cream
  • 1/2 cup graham cracker crumbs
  • 1/2 cup Pecans, chopped
  • 1/2 cup Light brown sugar
  • 18 Marshmallows, medium


  • 1 Scrub sweet potatoes and place on lined baking sheet.
  • 2 Roast at 375F for 1 hour, or until fork tender.
  • 3 Cool until safe to handle, then peel.
  • 4 Measure 3 cups cooked sweet potatoes into a large bowl.
  • 5 Add 1/4 cup butter, sugar, salt, cinnamon, nutmeg, egg and heavy cream.
  • 6 Mash until butter is melted and all ingredients are thoroughly mixed. It's okay if the mixture is slightly lumpy.
  • 7 Divide the sweet potato filling between six small mason jars or ramekins, arranged on a baking sheet.
  • 8 To make the crumble topping, combine graham crackers, pecans and brown sugar in a food processor. Add remaining butter, diced into cubes.
  • 9 Pulse a few times until mixture resembles wet sand.
  • 10 If you don't have a food processor, you can combine the ingredients in a small bowl and cut the butter in with your fingers until thoroughly incorporated.
  • 11 Pack about 1-inch of the crumble into each mason jar, topping the mashed sweet potato mixture.
  • 12 Bake at 350F for 20 minutes.
  • 13 Top each mason jar with three marshmallows. Bake for another 5 minutes, or until marshmallows soften and start to melt. They will still look whole, but if you touch them, you should be able to tell that they've softened inside.
  • 14 To finish, use the Bernzomatic ST2200T torch and apply flame to the tops and sides of the marshmallow topping. The marshmallow will char and bubble up quickly; remember it is already melted on the inside from time in the oven. Fan any flames out as they appear.
  • 15 Once you achieved the desired amount of caramelization, insert spoons into each mason jar and serve immediately.



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