Sweet potato crumble

It's autumn, and it's the season for chestnuts, sweet potatoes and pumpkins; it seems that we're 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 fill our home with those intoxicating aromas of butter, cinnamon and sugar. If only we could preserve 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 . Sweet potato is one of the vegetables that we most associate with autumn and it is one of the sweetest tubers there is, easy to digest and with antioxidant power , it is a product that we should include in our diet more often.

Taking advantage of its natural sweetness, we can prepare a delicious dessert or mid-afternoon treat . The topping for this crumble is made from flour, butter, nuts, cinnamon and molasses . You won't be able to stop trying this spoon dessert when it's warm.

La Tourangelle walnut oil and Emile Henry round ceramic mould

Ingredients

• 4 medium sweet potatoes
• 60 ml maple or agave syrup
• 2 teaspoons vanilla extract
• 2 tablespoons of 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:

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

Optional for serving:

• 2 tablespoons melted butter
• 60 ml maple syrup

Elaboration

1. Preheat the oven to 200ºC. Grease an oven-safe ceramic mould with a little butter (I used the round ceramic mould from Emile Henry ).
2. Prick the sweet potatoes and bake for 1 hour or until soft and tender. When cooked, remove from the oven, split in half and allow to cool.
3. Reduce the oven temperature to 180ºC.
4. Beat the eggs and set aside. Peel the sweet potatoes and mash them in a bowl , then add the vanilla , maple syrup, heavy cream, walnut oil, butter and finally the eggs, mixing well with a spatula until combined. Pour the mixture into the greased baking tin.
5. Prepare the crumble. In a bowl, mix the flour, cinnamon and molasses. Add the cold butter, cut into cubes, and mix with your fingertips to form a serrated texture. Add the walnuts and mix a little more. Set aside.
6. Cover the surface of the mould with the crumble and place in the oven for 30-40 minutes, until the surface is golden.
7. Serve hot or warm. Optionally, heat 2 tablespoons of butter in a saucepan with 60 ml of maple syrup and pour over just before serving.

La Tourangelle Walnut Oil and Emile Henry round ceramic mould