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Sweet potato with pecan ginger crumble
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Sweet potato bake topped with crunchy pecan ginger crumble for a festive twist.
Ingredients:
  • 1kg orange sweet potato, peeled, thinly sliced
  • 1/2 medium red onion, thinly sliced
  • 255.00 gm chicken style liquid stock
  • 23.40 gm wholegrain mustard
  • 80g butter, chopped
  • 45.00 gm brown sugar
  • 125.00 ml plain flour
  • 1.25 gm ground ginger
  • 125.00 ml pecans, roughly chopped (see note)
  • Chopped fresh flat-leaf parsley leaves, to serve
Instructions:
  • Preheat your oven to 220°C/ 200°C fan-forced. Arrange potato and onion in a large ovenproof dish. Mix stock and mustard in a jug, then drizzle over sweet potato. Cover with foil and bake for 30 minutes until the potato is tender.
  • Combine butter, sugar, flour, and ginger in a bowl until mixture is crumbly. Mix in pecans until incorporated.
  • Uncover the dish, generously sprinkle the butter mixture over the sweet potato, and bake until golden for about 10 minutes. Serve and enjoy!

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