Today when I got home from work I had just enough time to prep my dinner before heading out to training and I was really hankering after a savoury crumble. Unfortunately all the recipes I found involved breadcrumbs, flour and butter - and as I usually try to avoid gluten heavy meals this wasn't going to work.
After a bit of digging on the internet I decided to try a Sweet potato topping, with the hope of it ending up slightly crispy. In the end I was pretty happy with the results. Texture was good, nice and crispy although the sweetness of the potato was a little much for me. I am now definitely going to try baking with sweet potato soon though!
I used the topping over some mixed med veg, which I left nice and chunky and seasoned with black pepper and oregano, but I think this topping would work really well over a sort of smokey BBQ filling.
Sweet Potato Crust
1 Sweet Potato, chopped into even chunks.
handful of oats
1 tbsp olive oil
small handful almonds, roughly chopped
Salt and black pepper
1/3 cup grated mature cheddar
Cook the sweet potato until soft, I microwaved mine with a little water for about 7 minutes in total, checking it halfway through. Mash up the sweet potato and add in the oil, oats, nuts and seasoning. I found it tasted slightly too sweet for my taste at this point so added in a little extra salt. Once the mix has cooled slightly add in the cheddar.
Spread the mixture on top of your filling , top with any extra seasoning you want (I put some paprika on) and bake at 180C for around 25 minutes. The topping should brown and go crispy on the top.
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