Vickys Sweet Potato Crumble, GF DF EF SF NF
The kids asked for sweet potato pie but I didn't have enough ingredients to make the pastry for it. I do have a crustless version but instead I decided to use up the flour that I did have on hand and make a sweet potato crumble with it. Instead of the crumble topping you could use crushed up cornflakes for a lovely crunchy topping
Vickys Sweet Potato Crumble, GF DF EF SF NF
The kids asked for sweet potato pie but I didn't have enough ingredients to make the pastry for it. I do have a crustless version but instead I decided to use up the flour that I did have on hand and make a sweet potato crumble with it. Instead of the crumble topping you could use crushed up cornflakes for a lovely crunchy topping
Cooking Instructions
- 1
Peel the sweet potato and slice into even size discs. Boil for 20 minutes or so until fork tender
- 2
Meanwhile, preheat the oven to gas 4 / 180C / 350°F and lightly grease a casserole dish
- 3
Put the butter and flour in a bowl and rub it together with your fingers until it resembles breadcrumbs. Mix the sugar in and the pecans if using and it's ready. Set aside
- 4
Drain the potatoes and add in the sunflower spread, sugar, vanilla and pumpkin pie spice. Mash together well to combine
https://cookpad.wasmer.app/us/recipes/355489-vickys-pumpkin-pie-spice-mix
- 5
Stir in the marshmallows. *most store bought brands are free-from gluten, dairy and eggs but not vegan as they use either pork or beef gelatine but vegan mallows are widely available from health food shops and online
- 6
Spoon the mixture into the casserole dish, smoothing the top down
- 7
Sprinkle the crumble topping over evenly then bake for 35 - 45 minutes until golden on top
- 8
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