Savoury sweet potato crumble
34
- Prep Time20 mins
- Total Time20 mins
- Makes12 to 14 servings
Roberto Caruso
Ingredients
9 large sweet potatoes
1 tsp salt
3/4 tsp ground white or black pepper
3/4 tsp cinnamon
3/4 tsp nutmeg
1/4 tsp ground ginger
1 1/2 cups orange juice
1 cup all-purpose flour
1 cup brown sugar
1/2 cup chopped toasted pecans, or almonds
1 tsp cinnamon
1/2 tsp salt
2/3 cup butter, cubed
Instructions
Preheat oven to 400F (200C). Pierce potatoes in a few places, then place on a baking sheet. Bake in centre of preheated oven until tender, 50 to 60 minutes. Cut in half. Scoop flesh into a large bowl. Mash potatoes with a potato masher. Sprinkle with salt, pepper, cinnamon, nutmeg and ginger. Stir in orange juice. Lightly butter a 9x13-inch (3-L) baking dish. Add potato mixture and smooth surface. In a bowl, stir flour with sugar, pecans, cinnamon and salt. With a fork or your fingers, gradually work in butter until mixture is crumbly. Sprinkle evenly over potatoes. Reduce temperature to 350F (180C). Bake in centre of oven until topping is golden, 50 to 60 minutes. Let stand 5 minutes.
Nutrition (per serving)
Calories 374, Protein 4.3g, Carbohydrates 64.1g, Fat 12.1g, Fibre 5.6g, Sodium 358mg.
Sweet potatoes are a must on some holiday menus. This make-ahead dish is topped with a savoury crumble.
Make ahead
After mashing potatoes, turn into pan. Prepare crumble topping. Place in a plastic bag and seal. Cover potatoes in pan with plastic wrap, then foil. Refrigerate up to 2 days or freeze potatoes and topping up to 1 month. Before baking, defrost in fridge overnight or in microwave, stirring often. Bake at 350F (180C) without topping until warm, 20 to 30 minutes. Stir potato mixture. Sprinkle with crumble topping. Bake until golden, 50 to 60 minutes.