Vickys Sweet Potato Crumble, GF DF EF SF NF

Name: How to cook Vickys Sweet Potato Crumble, GF DF EF SF NF - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Cuisine: Us

Introduce

Chef :

Vicky@Jacks Free-From Cookbook

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

Ingredient

Food ration :

8 servings

Cooking time :

1 hour 10 mins

900 grams

sweet potato (around 4 large)

113 grams

sunflower spread / butter

100 grams

granulated sugar

50 grams

soft brown sugar

1 tsp

vanilla extract

1 tsp

pumpkin pie spice mix from my recipe list

200 grams

marshmallows*

120 grams

plain or gluten-free flour

55 grams

sunflower spread / butter, cubed

40 grams

brown sugar

50 grams

chopped pecans (optional)

Cooking instructions

* Step 1

Peel the sweet potato and slice into even size discs. Boil for 20 minutes or so until fork tender

* Step 2

Meanwhile, preheat the oven to gas 4 / 180C / 350°F and lightly grease a casserole dish

* Step 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

* Step 4

Drain the potatoes and add in the sunflower spread, sugar, vanilla and pumpkin pie spice. Mash together well to combine

* Step 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