Brown Butter Sweet Potato Loaf With Crumble Top

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If you are looking for a snack with great fall flavors, then this one is for you. With warm spices like cinnamon, nutmeg and allspice combined with the rich nutty flavor of brown butter then add sweet potato to the mix, then you have all those great tastes your looking for brought together in a delicious loaf cake.

To be honest with you, when I cooked the sweet potatoes that I used for this recipe, I didn’t have a dessert in mind. They were actually made as a side dish for dinner. I guess I made too many because there were two left over. Normally I would put them in the refrigerator and save them for another meal that week. Thats when I started thinking. Most of the time when I save something, it gets forgotten about and goes to waste. So I decided to make something then and there. The first thing that came to mind was a loaf cake. It was the perfect way to make use of those sweet potatoes and adding that sweet crumble top just brought it all together to create the perfect Fall treat.

Why You Will Love This Recipe:

  • Great Use For Left Overs: Don’t throw those left over sweet potatoes away. This is the perfect use for them.
  • Ease: This recipe is quite easy to make and comes together in a short amount of time.
  • Taste: If you love those great fall flavors, then this is the recipe for you. With the warm flavors of cinnamon, nutmeg and allspice mixed with the rich nuttiness of brown butter, combined together to form the perfect bite.

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What You Will Need To Make This Recipe

  • Flour: All Purpose Flour works best for this recipe.
  • Butter: I like to use unsalted butter in my recipes, which allow me to control the salt content. For this recipe I browned the butter for both the loaf and the crumble topping, which added a rich nuttiness.
  • Brown Sugar: I used a Light Brown Sugar for this recipe but dark brown will work as well.
  • Spices: Cinnamon, nutmeg and allspice added a bit of warmth and great flavor.
  • Milk: Whole or 2% works best.
  • Eggs: Keep the eggs at room temperature so that they combine with the other ingredients easily.
  • Oil: I like to use Avocado Oil for its neutral flavor, but a vegetable oil will work as well.
  • Vanilla Extract: I like to use Pure Vanilla Extract due to its intense vanilla flavor.
  • Salt: A pinch of salt will enhance the flavors in the recipe.
  • Baking Soda: This is a leavening agent which will allow your cake to rise and give it a soft fluffy texture.
  • Sweet Potato: The star of the show. It is best to cook them in the oven. Just place in a baking pan, puncture several times with a fork to release the steam while it cooks, then cover with foil and cook until very soft about 40 to 50 minutes. Allow the sweet potatoes to cool completely before removing the skin and using.

Equipment Needed:

  • Mixing Bowls: Having a variety of sizes is helpful when making recipes.
  • Hand Mixer: This will make the job of mixing your ingredients much easier. A stand mixer will work as well.
  • Parchment Paper: This will allow you to remove the loaf easily from the pan.
  • Loaf Pan: I used a basic 9” x 5” loaf pan. I like to use one that is sturdy and non stick.

Other Loaf Cakes

Brown Butter Sweet Potato Loaf With Crumble Top
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Brown Butter Sweet Potato Loaf With Crumble Top

Recipe by BrendaCourse: SnacksDifficulty: Easy

With the warm flavors of cinnamon, nutmeg and allspice and the rich nuttiness of brown butter combined together with sweet potato, this Brown Butter Sweet Potato Loaf With Crumble Top has all the great flavors of Fall in every bite.

Ingredients

Directions

  • Place sweet potatoes on a baking tray. Puncture several times then cover with foil. Cook at 350º for 40 to 50 minutes or until very soft. Remove from heat and allow to cool completely before peeling.
  • Preheat oven to 350º. Line a 9” x 5” loaf pan with parchment paper and spray with baking spray then set to the side.
  • Prepare the crumble topping by placing the butter in a small sauce pan set over medium heat. Once melted and foamy, stir occasionally and continue cooking until golden in color and brown bits start to form at the bottom of the pan. Remove from heat and allow to cool.
  • Pour the cooled butter into a medium mixing bowl, along with the flour, brown sugar, and cinnamon. Mix using a fork until a crumble forms, then set to the side.
  • To make the cake once again place your butter in a small sauce pan set over medium heat. Once melted and foamy, stir occasionally and continue cooking until golden in color and brown bits start to form at the bottom of the pan. Remove from heat and allow to cool.
  • Pour the cooled brown butter into a large mixing bowl along with your cooled sweet potatoes, milk, eggs, avocado oil, and pure vanilla extract. Mix all ingredients together until combined. Add the flour, brown sugar, baking soda, cinnamon, nutmeg, allspice, and salt and mix until just combined. Pour into the prepared loaf pan and sprinkle with the prepared crumble topping. Place in the preheated oven and bake 50 to 55 minutes or until toothpick inserted in the center of the cake comes out clean. Remove from oven and allow to cool completely before serving.
  • Enjoy.