How To Make Sweet Potato Crumble
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How To Make Sweet Potato Crumble
Angela Bell from the Buttermilk Barn cookery school shows you how to make a sweet potato crumble, a fresh take on potato dauphinoise that makes a great side dish for Sunday roasts.
- Prep:
- 5m
- Cook:
- 1h:10m
- Total:
- 1h:15m
- Serves:
- 6
- Temp:
- 180° c - 360° f
Ingredients
- 1 kg sweet potatoes, sliced
- 500 ml double cream
- 1 clove garlic, chopped
- 120 g breadcrumbs
- zest of 1 orange
- salt
- pepper
Method
Place the sliced sweet potatoes in a large bowl, pour over the double cream and add the chopped garlic and salt and pepper for seasoning. Mix together well using your hands.
Tip the ingredients into a shallow baking dish. Spread the slices out evenly and spinkle the breadcrumbs on top. Scatter some orange or lemon zest over the top. Cover the dish with foil and place in the oven at 180 degrees for around an hour. Remove the foil and cook until golden on the top.