Sweet potato with pecan ginger crumble

Cooking Meat Sweet potato with pecan ginger crumble

Crunchy pecan ginger crumble adds a festive twist to this sweet potato bake.

Lables: Egg free Fish free Lactose free Shellfish free
  1. Preheat oven to 220°C/ 200°C fan-forced. Layer potato and onion in an 8 cup-capacity ovenproof dish. Combine stock and mustard in a jug. Pour over sweet potato. Cover tightly with foil. Bake for 30 minutes or until potato is just tender.
  2. Meanwhile, rub butter, sugar, flour and ginger together in a bowl until combined. Add pecans. Rub to combine.
  3. Remove foil from dish. Sprinkle butter mixture over sweet potato. Bake for 10 minutes or until golden. Serve.

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1kg orange sweet potato, peeled, thinly sliced
1/2 medium red onion, thinly sliced
1 cup Massel chicken style liquid stock
1 tbsp wholegrain mustard
80g butter, chopped
1/4 cup brown sugar
1/2 cup plain flour
1/2 tsp ground ginger
1/2 cup pecans, roughly chopped
Chopped fresh flat-leaf parsley leaves, to serve

Adv

Autors
Preparation time
20
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Meat
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