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Sweet Potato Crumble

Sweet Potato Crumble

A moist and creamy sweet potato cake topped with a crispy crumble.

Ingredients: 7-8 servings

Crumble topping
Butter
20 g
Castor sugar
20 g
Almond flour
30 g
Cake flour
20 g
Sweet potato cake
Sweet potato (peeled)
200 g
Butter
20 g
Heavy cream
20 g
Milk
20 g
Castor sugar
30 g
Rum
1 teaspoon

Steps

1. Make the crumble topping: Cut the butter into small pieces. Put all the crumble ingredients in a bowl.
2. With your hands, combine the butter and sugar until it resembles panko. Work quickly to prevent the butter from melting.
3. Your crumble topping should look like this. Leave it to chill in the refrigerator.
4. 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.
5. Knead well. When the liquid has evaporated, remove from heat and add the rum.
6. Strain the sweet potato (optional if you prefer texture).
7. 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.
8. I put the cups into ramekins to prevent the topping from falling off, but this is optional.
9. Top with the crumble mix (this time, I had 7 pieces, so that meant 8 g per piece).
10. Bake at 180゚C for about 20-25 minutes (it's okay if the topping browns).
11. Dust with powdered sugar to finish.

Story Behind this Recipe

There are loads of ways you can use sweet potatoes, so I wondered if I could make an interesting recipe myself.