Sweet potato crumble

We are in autumn, and it is time for chestnuts, sweet potatoes and pumpkins; It seems that you are starting to feel like baking cakes, pies , biscuits and tarts with apples and pears. In a way, we feel like turning on the oven to permeate our house with those intoxicating aromas of butter, cinnamon and sugar. If we could keep that smell in a glass jar and open it from time to time!

This time I have prepared an incredible Crumble with a sweet potato base . The sweet potato is one of the vegetables that we most associate with autumn and is one of the sweetest tubers there is, easily digestible and with antioxidant power , it is a product that we should include in our diet more often.

Taking advantage of the natural sweetness that it has, we can prepare a delicious dessert or mid-afternoon whim . The coverage of this crumble is made based on flour, butter, nuts, cinnamon and molasses . You will not be able to stop trying this spoon dessert when it is warm.

La Tourangelle walnut oil and Emile Henry round ceramic mold

Ingredients

• 4 medium sweet potatoes
• 60 ml maple or agave syrup
• 2 teaspoons vanilla extract
• 2 tablespoons La Tourongelle walnut oil
• 1 teaspoon ground cinnamon
• 100 ml of liquid cream (I used vegetable rice cream)
• 4 tablespoons melted salted butter
• 2 eggs

Crumble Coverage:

• 175g flour
• 75g cold butter, diced
• 50ml molasses or maple or agave syrup
• 50 g coarsely chopped walnuts
• 1 teaspoon cinnamon

Optional to serve:

• 2 tablespoons melted butter
• 60ml maple syrup

Elaboration

1. Preheat the oven to 200ºC. Grease an ovenproof ceramic mold with a little butter (I used Emile Henry's round ceramic mold ).
2. Prick sweet potatoes and bake for 1 hour or until soft and tender. When they are cooked, take them out of the oven, open them in half and let them cool.
3. Reduce the oven temperature to 180ºC.
4. Beat the eggs and reserve. Peel the sweet potatoes and mash them in a bowl and then add the vanilla , maple syrup, single cream, walnut oil, butter and finally the eggs, mixing well with a spatula until they have been integrated. Pour the mixture into the mold that you have greased.
5. Prepare the crumble. In a bowl, mix the flour, cinnamon and molasses. Add the cold and diced butter and mix with your fingertips to form a kind of serrations. Add the nuts and mix a little more. Booking.
6. Cover the surface of the mold with the crumble and place in the oven for 30-40 minutes, until the surface is golden.
7. Serve hot or warm. Optionally you can heat 2 tablespoons of butter in a saucepan with 60 ml of maple syrup and pour just before serving.

La Tourangelle walnut oil and round ceramic mold Emile Henry