Sweet Potato Crumb Cake


Crumb Topping:

1 stick unsalted butter, melted and still warm.

2 cups oats (not quick oats)

2 cups flour

1 cup brown sugar

1 cup honey

3 T ground cinnamon


Combine all ingredients while melted butter is still warm, stir to combine (a kitchen fork works well) until mixture forms small crumbs. If your mixture is too moist/gooey to form small crumbs, you may add more flour in small amounts until you get the desired texture.  Set aside.


1 fresh sweet potato baked, skinned, and pureed (or pumpkin, butternut squash, or other vegetable of your choice!)

1.5 cups flour

3 T pumpkin pie spice (complements sweet potato, pumpkin, butternut squash)

1 t baking powder

1/8 t baking soda

5 T unsalted butter, soft

1 cup honey

2 farm eggs

1 t vanilla extract

½ cup greek yogurt


Preheat your oven to 350º and spray your 9 x 9 dish with non-stick spray.  In a large bowl combine dry ingredients for cake, whisk together.  Add wet ingredients and sweet potato puree to dry ingredients and mix well.  Pour batter evenly into prepared dish.  Take handfuls of the crumb mixture and sprinkle crumbs over top of the cake batter, covering the entire top of the cake.  Bake for 35 to 40 minutes or until golden brown on top. Serves 12.

You’ll notice the addition of sweet potato gives your cake a very moist finish.  I’d love to try this with fresh grated zucchini and chocolate chips in the cake batter as soon as we get some zucchini from our garden!

Let me know how yours turns out and if you used a different garden fresh vegetable!






Approximately 15 Best Boy tomatoes, and 5 Roma tomatoes

3+ jalapenos, depending on how much heat you enjoy, chopped fine

1 small bell pepper, chopped

1 large onion, chopped

3 cloves garden fresh garlic, minced

1T  sugar

1T salt

2 T dried cilantro

2 T fresh basil

Juice from 1 lime


The best way to remove the skin from a tomato is to lightly score the bottom of the tomato with an X, plop it in boiling water for approximately 30 seconds to 1 minute, and put it in ice water to cool down so you can handle it. The skin should slide right off.  Then slice the tomato in half through the fat middle (exposing all seed sections), squeeze the seeds out, cut out the core, and let drain in a colander while you skin and seed the rest of the tomatoes.  Allow tomatoes to drain in a colander while you prepare the rest of the vegetables.

Chop your vegetables and fresh herbs and mix in a large glass or plastic bowl.  When your tomatoes are finished draining, chop them into small pieces, add the lime juice and remaining spices, and mix well.  After tasting garlic plucked fresh from the garden I’m not sure I can go back to store garlic ever again.  You simply MUST try it.

This salsa will store in a refrigerator for a week or two.  If you wish to can your salsa you will need to heat it to 180º to prepare for water bath processing.  Taste it as you heat it, adjust it to your tastes, if it needs more heat add a little chili powder.  Follow canning instructions in your canner’s manual.


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