Chaos Turkey Sweet Potato Crumbles (Print)

A savory-sweet cake with turkey, spiced sweet potatoes and cranberries, creating a whimsical twist on Thanksgiving flavors.

# Components:

→ Turkey Layer

01 - 600 grams cooked turkey breast, shredded
02 - 1 small onion, finely chopped
03 - 2 tablespoons olive oil
04 - 1 teaspoon dried sage
05 - 1 teaspoon dried thyme
06 - Salt and black pepper, to taste

→ Sweet Potato Crumble

07 - 2 medium sweet potatoes (approximately 400 grams), peeled and grated
08 - 2 tablespoons unsalted butter, melted
09 - 3 tablespoons packed brown sugar
10 - 1/2 teaspoon ground cinnamon
11 - 1/4 teaspoon ground nutmeg
12 - Pinch of salt

→ Cake Batter

13 - 200 grams all-purpose flour
14 - 2 teaspoons baking powder
15 - 1/2 teaspoon baking soda
16 - 1/2 teaspoon salt
17 - 100 grams unsalted butter, softened
18 - 100 grams packed brown sugar
19 - 3 large eggs
20 - 100 milliliters whole milk
21 - 100 milliliters sour cream
22 - 100 grams dried cranberries

→ Optional Additions

23 - 50 grams pecans, chopped (optional)
24 - 2 tablespoons fresh parsley, chopped (for garnish)

# Method:

01 - Preheat your oven to 350°F (180°C). Grease a 9-inch springform pan and line the base with parchment paper.
02 - In a skillet, heat olive oil over medium heat. Add the finely chopped onion and sauté until translucent. Incorporate the shredded turkey, dried sage, dried thyme, salt, and pepper. Stir for 3–4 minutes. Set aside to cool.
03 - In a mixing bowl, combine the grated sweet potato with melted butter, brown sugar, cinnamon, nutmeg, and a pinch of salt. Toss until thoroughly coated. Set aside.
04 - In a large mixing bowl, cream together the softened butter and brown sugar until the mixture is light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the milk and sour cream. Sift in the all-purpose flour, baking powder, baking soda, and salt. Mix gently until just combined. Fold in the dried cranberries and optional chopped pecans.
05 - Spread half of the cake batter evenly into the prepared springform pan. Layer the seasoned turkey mixture over the batter. Top with the remaining cake batter, ensuring it covers the turkey layer. Evenly sprinkle the prepared sweet potato crumble over the surface.
06 - Bake for 60–70 minutes, or until a skewer inserted into the center emerges clean and the sweet potato crumble topping is crisp and golden brown.
07 - Allow the creation to cool in the pan for 15 minutes. Carefully run a knife along the edge of the pan and release the springform. Continue cooling to room temperature. Garnish with fresh chopped parsley before serving.

# Expert Advice:

01 -
  • Transforms ordinary leftovers into an extraordinary dish
  • Perfect balance of savory and sweet flavors
  • Makes for great conversation at holiday gatherings
  • Can be prepared ahead and reheated
02 -
  • Creates a wonderful aroma throughout your home while baking
  • Can be made with leftover turkey or freshly cooked turkey breast
  • Makes excellent use of Thanksgiving leftovers in a novel way
  • The sweet and savory combination surprises and delights guests
03 -
  • The success of this unusual cake lies in the details. Always let your turkey mixture cool completely before layering it into the cake to prevent it from sinking to the bottom.
  • When grating sweet potatoes, use the large holes of your box grater for the perfect texture in your crumble.
  • For the most beautiful presentation, use a sharp, serrated knife dipped in hot water between slices.
  • And remember, patience is key with this recipe—the full cooling time allows the layers to set properly for the cleanest slices.

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