Food recipes
Sweet Potato Crumble
Sweet Potato Crumble Ingredients: butter, without salt sugars, granulated nuts, almonds wheat flour, white, cake, enriched sweet potato, raw, unprepared butter, without salt cream, fluid, heavy whipping milk, fluid, 1...
Sweet Potato Crumble
Ingredients:
butter, without salt
sugars, granulated
nuts, almonds
wheat flour, white, cake, enriched
sweet potato, raw, unprepared
butter, without salt
cream, fluid, heavy whipping
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
alcoholic beverage, distilled, rum, 80 proof
Directions:
Make the crumble topping: Cut the butter into small pieces.
Put all the crumble ingredients in a bowl.
With your hands, combine the butter and sugar until it resembles panko.
Work quickly to prevent the butter from melting.
Your crumble topping should look like this.
Leave it to chill in the refrigerator.
For the cake batter, boil the sweet potatoes and mash lightly.
Put all the ingredients apart from the rum into a pot and turn on the heat.
Knead well.
When the liquid has evaporated, remove from heat and add the rum.
Strain the sweet potato (optional if you prefer texture).
Form into 7 or 8 balls.
Place in aluminium or paper cups.
Like in the picture, you should have a slightly tall lump of dough in the center of the cup.
I put the cups into ramekins to prevent the topping from falling off, but this is optional.
Top with the crumble mix (this time, I had 7 pieces, so that meant 8 g per piece).
Bake at 180C for about 20-25 minutes (it's okay if the topping browns).
Dust with powdered sugar to finish.
Ingredients:
butter, without salt
sugars, granulated
nuts, almonds
wheat flour, white, cake, enriched
sweet potato, raw, unprepared
butter, without salt
cream, fluid, heavy whipping
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
alcoholic beverage, distilled, rum, 80 proof
Directions:
Make the crumble topping: Cut the butter into small pieces.
Put all the crumble ingredients in a bowl.
With your hands, combine the butter and sugar until it resembles panko.
Work quickly to prevent the butter from melting.
Your crumble topping should look like this.
Leave it to chill in the refrigerator.
For the cake batter, boil the sweet potatoes and mash lightly.
Put all the ingredients apart from the rum into a pot and turn on the heat.
Knead well.
When the liquid has evaporated, remove from heat and add the rum.
Strain the sweet potato (optional if you prefer texture).
Form into 7 or 8 balls.
Place in aluminium or paper cups.
Like in the picture, you should have a slightly tall lump of dough in the center of the cup.
I put the cups into ramekins to prevent the topping from falling off, but this is optional.
Top with the crumble mix (this time, I had 7 pieces, so that meant 8 g per piece).
Bake at 180C for about 20-25 minutes (it's okay if the topping browns).
Dust with powdered sugar to finish.