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Sweet potato and herb crumble
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Ingredients:
  • 1kg orange sweet potato, peeled, cubed
  • 80g butter, melted
  • 2 garlic cloves, crushed
  • 625.00 ml fresh breadcrumbs (see tip)
  • 62.50 ml finely chopped fresh flat-leaf parsley leaves
  • 20.00 ml chopped fresh rosemary leaves
Instructions:
  • Preheat your oven to 200°C/180°C fan-forced and lightly grease a 5cm-deep, 20cm square ovenproof dish.
  • Boil the potatoes in a large saucepan for 5 to 7 minutes until tender. Drain and transfer to a dish. Mix butter and garlic in a jug, then pour one-third of it over the potatoes. Season with salt and pepper. In a bowl, combine breadcrumbs, parsley, rosemary, and the rest of the butter mixture.
  • Evenly distribute breadcrumb mixture on top of potato. Bake until breadcrumbs are golden and crisp, about 15-20 minutes. Serve.

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