Easy Side

Sweet potato crumble

Name: Sweet potato crumble
Prep time: 20 min
Cook time: 150 min
Total time: 170 min
Yield: 8
Ingredients: 5 sweet potatoes (about 2kg total); Olive oil, to brush; 240g chilled unsalted butter, plus 50g extra at room temperature; 3/4 cup lightly packed (120g) brown sugar; 1/4 cup (3 tablespoons) honey; 1 teaspoon vanilla extract; 1/2 teaspoon freshly grated nutmeg; 2 eggs; 1 cup (250ml) hot milk; 2 cups (300g) plain flour, sifted; 1 teaspoon ground cinnamon; 1 cup pecan nuts, chopped

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20m

2h 30m

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This crunchy crumble makes a delicious side dish on Christmas day.

5 sweet potatoes (about 2kg total)
Olive oil, to brush
240g chilled unsalted butter, plus 50g extra at room temperature
3/4 cup lightly packed (120g) brown sugar
1/4 cup (3 tablespoons) honey
1 teaspoon vanilla extract
1/2 teaspoon freshly grated nutmeg
2 eggs
1 cup (250ml) hot milk
2 cups (300g) plain flour, sifted
1 teaspoon ground cinnamon
1 cup pecan nuts, chopped

Method

1.

Preheat the oven to 180°C.
2.

Place whole sweet potatoes in a baking dish, brush with a little oil and roast for 1 hour 30 minutes or until tender. Cool slightly, then peel. Place flesh in the bowl of an electric mixer with the 50g butter at room temperature, 1/2 cup lightly packed (80g) sugar, honey, vanilla and nutmeg. Beat until smooth, then beat in eggs one at a time, followed by milk. Spread mixture in a greased 2-litre baking dish.
3.

Place the flour, remaining 1/4 cup lightly packed (40g) sugar and cinnamon in a food processor with remaining 240g chilled butter and pulse to a rough crumble. Add nuts and pulse again to just combine. Sprinkle over sweet potato, then bake for 1 hour until crumble is golden (cover loosely with foil if browning too quickly). Serve hot or warm.