adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Baked sweet spud with ginger and chilli crumble
0 Likes
Prep Time:
20 minutes
Cook Time:
65 minutes
Total Time:
85 minutes
Spice up your roast sweet potatoes with a crispy chili ginger topping for a delicious twist.
Ingredients:
  • 12 purple and gold mini sweet potatoes, scrubbed, halved
  • 60ml (1/4 cup) extra virgin olive oil
  • 100g (2/3 cup) plain flour
  • 1 long fresh red chilli, finely chopped
  • 20.00 ml finely grated fresh ginger
  • 50g butter, chopped
  • 70g (1/2 cup) pecan halves, chopped
  • Deep-fried sliced chilli, ginger, green shallot, to serve
  • Fresh coriander leaves, to serve (optional)
Instructions:
  • Preheat the oven to 200C/180C fan-forced. Line 3 baking trays with baking paper. Arrange potatoes cut-side up on 2 trays. Drizzle with oil, season, then cover with foil. Bake for 20 minutes, then uncover and bake for 35-45 minutes until golden and tender.
  • In a bowl, mix together flour, chili, ginger, and brown sugar. Season with a pinch of salt. Add butter and use your fingertips to rub the ingredients until they resemble breadcrumbs. Stir in pecans. Spread the mixture on a baking tray and bake for 12-16 minutes, stirring occasionally, until golden brown. Let it cool before serving.
  • Lay the potato on a serving plate, sprinkle with the crumble mixture, and top with the fried chili, ginger, shallot, and coriander, if desired.

Similar Recipes