Lunchbreak: Chef Judson Todd Allen makes sweet potato crumble and a cranberry jalapeno cornbread dressing

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Judson Todd Allen

Sweet Potato Crumble

7 medium sweet potatoes
1 avocado
1/4 cup pineapples, crushed in juice
1/2 cup vanilla almond milk (sweetened)
1 egg, lightly beaten
1 teaspoon, vanilla extract
1 teaspoon, cinnamon
1/2 teaspoon, nutmeg
pinch of sea salt

Crumble Topping

1/2 cup oatmeal
2 Tablespoons flour
1/2 teaspoon cinnamon
2 Tablespoon brown sugar
1/4 cup pecans, finely chopped
2 Tablespoons dried cranberries
2 Tablespoons raisins
3 Tablespoons olive oil


Preheat oven to 425 degrees. Wrap each potato in foil and place on sheet tray.  Roast for approximately 60 minutes or until soft.  Cool separate the filling from the skin and let sit in a bowl.  Using a potato masher, coarsely mash.  Stir in egg, pineapples, vanilla, cinnamon, nutmeg and salt. In a blender, add avocado and milk and blend until thick, smooth and creamy. Transfer avocado mix to the potatoes and fold together.  Pour sweet potato mix into an oiled baking dish. In a separate bowl, combine oatmeal, flour, cinnamon, brown sugar, pecans, dried fruit and olive and stir. Add your crumble on top of the sweet potato.  Bake for 25-30 minutes or until golden brown and bubbly.

Cranberry and Jalapeno Cornbread Dressing


2 cups flour
1 cup cornmeal
2 Tablespoons baking powder
1/2 teaspoon sea salt
1/2 cup sugar
2 sticks butter, melted
1 1/4 cups buttermilk
2 eggs

Preheat oven to 375 degrees. Melt butter in a small pot.  In a mixing bowl, combine wet ingredients.  While stirring, add dry ingredients to the mixing bowl.  Stir until all lumps are gone. You should have a pancake batter like consistency. Pour batter into an oiled cast iron skillet or baking dish.


2 cups seasoned croutons
1 medium yellow onion, diced
3/4 cup celery, diced
1/4 cup Jalapeno pepper
3/4 cup red bell pepper
1/2 cup dried cranberries
4-5 cups chicken stock
4 eggs, beaten
1/4 cup dry white wine
3 Tablespoons olive oil
1 teaspoon sage
1 teaspoon garlic, minced
1 teaspoon thyme
1 teaspoon poultry seasoning
1 teaspoon black pepper

Add oil to a large saute pan.  Add onions, garlic, celery and red peppers and wine; cook over medium heat until tender, about 7 minutes. In a large bowl, crumble cornbread and add croutons, vegetable mixture, thyme, sage, poultry seasoning, black pepper, jalapenos and cranberries.  Add stock and eggs and stir until well combined. Transfer dressing to an oiled casserole dish and bake until golden on top and cooked through.

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