Monday, March 23, 2015

Sweet Potato Crumble

Sweet potato crumble. I don't know whether to classify this as sweet or savoury, indulgence or health-food, you get what I mean. It's a contradiction of sorts, and my tastebuds don't quite know how to react. It's okay, such are the "little things in life that don't matter". What matters is sweet potato. And crumble, of course.


The filling was soft and rather paste-y, reminding me of one of my favourite Teochew desserts, yam paste! Yet, they hold up well on their own, so again, I don't know how to classify them.





What you will need:
(makes one loaf pan-sized crumble)

(Crumble topping)
half a cup of brown sugar
half a cup of butter
a cup of all-purpose flour

(Filling)
4 medium-sized Japanese sweet potatoes
three eggs
a quarter-cup of sugar (you may add more, depending on your preference on sweetness!)
a quarter-cup of butter, softened
half a cup of milk
a teaspoon of vanilla extract

Method:
1. Pre-heat your oven to 176 degrees Celsius.

2. Boil the sweet potatoes until it can be easily stabbed with a fork. Take them out and let them cool for a while.

3. Mix the brown sugar and butter for the crumble until combined, then mix in the flour. Use a fork to mix until the mixture becomes crumbly. Set aside.

4. To prepare the filling, beat the eggs and butter till combined. It's all right if lumps of butter remain.

5. Stir in the sugar, milk and vanilla extract and combine.

6. Pinch the skin off your sweet potatoes and mash with a fork.

7. Combine sweet potato mash to the filling mixture and mix till smooth.

8. Pour the filling "batter" into a greased loaf pan, then generously spread crumble on top.

9. Bake for 35 minutes. The filling will remain somewhat soft and squidgey but that's normal :-)

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