Sweet Potato Breakfast Crumble

This ‘Sweet Potato Breakfast Crumble’ is easy  to make like many Crumble recipes; it requires just a few simple pantry ingredients. This is for real Sweet-Potato lovers who love it in Sweet or Savoury dishes and for Breakfast, Lunch or Dinner! 

Sweet Potato Breakfast Crumble

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 Did you know it’s the perfect time of year for Crumble? I don’t know about any of you but I love Crumble in Winter months and don’t tend to eat it through the rest of the year. Except for Crumble Bars, that’s different, I eat those throughout the year so I’m still getting my Crumble fix.

There is something about Crumble for me, nothing is better than the crispy warmth of oats combined with sugar. Admittedly that doesn’t sound hugely appealing but of course there is a little more to it than that, plus the filling of choice and you’ve got yourself a very pleasant recipe for Breakfast or Dessert.

A Crumble is a very British dish and I love this because I can think of very few British recipes that I actually love , so making something that originates from my Country is even better. A classic Crumble can be sweet or savoury but more often sweet and often with stewed fruit and then a topping of flour, sugar and fat.

The above mentioned Classic Crumble of course, isn’t Vegan, nor is it particularly healthy or nutritious, so whenever I make a Crumble, I Veganise it with a few tweaks and try to make it as healthy but still as delicious as possible, purely because I eat it for Breakfast. Yes Sweet Potato for Breakfast is a thing, well it’s my thing anyway. I remember when my Dad saw me having this ‘Sweet Baked Breakfast Potato’, he couldn’t get his head around Potato for Breakfast LOL.

When you think of Crumble you probably automatically think of an Apple Crumble, because I know I do. I’m sure like many British people, I have had numerous Apple Crumbles, particularly around Christmas time; this was always a popular choice with my family. So, last Christmas I made an Apple and Mincemeat Crumble Pie which I don’t know about anyone else but I thoroughly enjoyed it, and I have also made a few other variations to the classic Apple Crumble.

Besides Apple Crumble, I also love to add a Crumble to  Sweet Bread, Muffins and Crumble Bars; it’s quite versatile. This ‘Sweet Potato Breakfast Crumble’ shows just how versatile a Crumble can be and I’m not afraid to share it! If you’re like me and you love Sweet Potato in both Sweet and Savoury recipes, then you’ll love this Breakfast Crumble.

Crumble can be eaten for Breakfast or Dessert, and probably more common to be the latter, but I love Crumble for Breakfast and leave the Chocolate for Desserts because I’m a total Chocoholic, hence I have only posted one Crumble Dessert recipe (which I may have eaten for Breakfast too).

This ‘Sweet Potato Breakfast Crumble’ comprises cooked Sweet Potato chunks with a little milk, ground cinnamon and raisins; I used Sweet Potato chunks which I boiled until just tender, but you could also use Sweet Potato Mash if desired instead. I also combined this with Raisins but you could use Dried Apricots if preferred.

The filling is then topped off with a Breakfast-style Crumble, comprising oats and oat flour, optional protein powder, a little coconut sugar and apple sauce and unsweetened Soya to combine the dry ingredients instead of using fat or oil, therefore keeping excess calories and fat to a minimum for Breakfast time, instead of using butter or margarine. I added chopped walnuts to my Crumble for extra crunch and nutrition but you could leave these out if preferred.

This ‘Sweet Potato Breakfast Crumble’ is the Perfect Weekend recipe, it is easy to make, requires a handful of simple ingredients, one bowl and one casserole dish; bake in the oven until golden, then serve warm in four individual servings with a good dollop of non-dairy Yogurt – I love Plain, Vanilla or Almond.

Sweet Potato Breakfast Crumble

If you love this recipe, then take a look at these:

Vegan Rhubarb Crumble

Apple Pie Crumble

Sticky Toffee Date Crumble Bars

Sweet Apple and Raisin Breakfast Crumble

Creamy Chocolate Crumble Bar

I hope you enjoy this recipe and if you give it a go, leave a comment and let me know or post a picture on  instagram or  facebook and use #untaintedtastes and tag me @untaintedtastes as I’d love to see them 🙂 xo

Sweet Potato Breakfast Crumble
Prep time
Cook time
Total time
Recipe type: Breakfast
Cuisine: Crumble
Serves: Serves 4
  • 2 sweet-potatoes, peeled and diced
  • ¼ cup non-dairy milk (I used unsweetened Soya)
  • ¼ tst ground nutmeg
  • ¼ tsp ground ginger
  • ½ tsp ground cinnamon
  • ¼-1/2 cup raisins
Oat crumble
  • ½ cup oats
  • ½ cup oat flour
  • 2 tbsp unflavoured protein powder (I use Soya)
  • 2 tbsp coconut sugar
  • ½ tsp ground cinnamon
  • ¼ cup apple sauce
  • 1 tbsp unsweetened Soya milk
  • ¼-1/2 cup walnuts, chopped into smaller pieces
  1. Firstly, boil a large pan of water, reduce to a simmer and add the potato chunks.
  2. Simmer them until tender (approx. 20 minutes). Leave the potato in chunks or mash it.
  3. Place the potato, raisins, milk and spices in a bowl and combine. Place in the bottom of a casserole dish.
  4. Pre-heat the oven to 350F/180C/Gas Mark 4.
  5. In a large bowl, add the oats, flour, powder, sugar, walnuts and cinnamon and combine well.
  6. Then add the apple sauce and milk and mix through the dry ingredients until incorporated.
  7. Place the crumble mixture atop the sweet-potato and spread over evenly.
  8. Put in the oven and bake until golden (approx. 25 minutes).
  9. Serve in individual bowls with some non-dairy yogurt.

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