Potato Crumble Food

POTATO CRUMBLE

Steps:

• Preheat ove the oven to moderately hot.
• Boil the potato until tender, drain and return to the pan, then mash until smooth.
• Melt half the butter in a small pan and add a tablespoon of oil.
• Cook the spring onion and garlic until soft, then add to the mashed potato with the milk.
• Mash together until smooth.
• Spoon into shallow casserole dish and smooth top.
• To make crumble topping:- Melt remaining butter and mix with the breadcrumbs, cheese and parsley.
• Sprinkle over the potato mixture.
• Bake for 20 minutes until the topping is golden and crispy.

SWEET POTATO CASSEROLE WITH BACON CRUMBLE

Steps:

• Preheat the oven to 375 degrees F.
• For the sweet potatoes: Line a baking sheet with foil. Line an 8-inch square baking dish with foil.
• Prick the sweet potatoes all over, put them on the prepared baking sheet and roast until soft, 1 hour to 1 hour 15 minutes. Let cool slightly.
• Put the butter and rosemary in a small saucepan over medium heat and cook until the butter starts to brown. Remove from the heat and discard the rosemary. Scoop the sweet potato flesh out of the skins and into a food processor. Add the butter, heavy cream, sugar, cinnamon, egg, 1 teaspoon salt and 1/4 teaspoon pepper and process until smooth.
• Spread the sweet potato mixture in the prepared 8-inch baking dish.
• For the crumble: Put the bacon in a medium skillet over medium heat and cook until crisp, about 4 minutes. Transfer to a paper-towel-lined plate with a slotted spoon, reserving the fat. Whisk together the flour, pecans, sugar and a pinch of salt in a medium bowl. Using your fingers, rub the butter and 2 tablespoons bacon fat into the flour mixture until coarse crumbs form. Add the bacon and toss to combine. Sprinkle the crumble over the sweet potato mixture.
• Bake until lightly browned and hot throughout, about 30 minutes.

SWEET POTATO PIE COOKIES

Steps:

• For the filling: Preheat the oven to 350 degrees F. Prick the sweet potato in several places and place it on a baking sheet. Bake until very tender, 45 to 50 minutes. Let cool. Scrape the flesh into a bowl and mash until smooth. Measure out 1 cup purée; reserve the remaining purée for another use.
• Place the 1 cup sweet potato purée in a medium bowl. Add the brown sugar, granulated sugar, egg, cream, vanilla, cinnamon and nutmeg and whisk until smooth. Set aside.
• Meanwhile, for the crust: Spray a 24-cup mini-muffin tin with cooking spray. Stir together the flour, baking powder, cinnamon, nutmeg and salt in a medium bowl. Combine the granulated sugar and butter in a mixer fitted with the paddle attachment. Beat on high until light and fluffy, 1 to 2 minutes. Scrape down the sides of the bowl and add the egg and vanilla. Beat until smooth. Add the dry ingredients and beat on low just until combined to form a smooth dough.
• Roll the dough into 24 (1-tablespoon size) balls. Press a ball into each muffin cup, covering the sides and bottoms to make cookie crusts. Refrigerate to firm up the crusts, about 30 minutes.
• While the crusts chill, make the crumble topping: Toss the flour, pecans, brown sugar, granulated sugar, cinnamon, salt and nutmeg together in a bowl. Drizzle with the melted butter and toss well with a fork until the mixture clumps together with some crumbs and some larger clumps. Spread on a parchment-lined baking sheet and bake at 350 degrees F until golden and crisp, 15 to 20 minutes. Let cool.
• Pour the filling into the chilled cookie crusts and bake at 350 degrees F until the crusts are golden and the filling is set, 25 to 30 minutes.
• Let the cookies sit in the pan until cool enough to handle, 5 to 10 minutes. Remove from the pan and place on a wire rack. Press the cooled crumble topping onto the cookies and let cool before serving.

SWEET POTATO CRUMBLE

Steps:

• Preheat the oven to 350 degrees F.
• For the mashed sweet potatoes: Cover the sweet potatoes with cold water in a medium saucepan and simmer over medium heat until fork-tender, 12 to 15 minutes. Drain off the excess water and transfer the potatoes to the bowl of a stand mixer fitted with the paddle attachment. Add the milk, cardamom and 4 tablespoons of the brown sugar and mix on medium until smooth, 3 to 4 minutes. Taste and add more brown sugar if desired. Set aside to cool.
• Spray a 9-by-13-inch baking dish with cooking spray.
• For the cake layer: In a clean bowl of a stand mixer fitted with the paddle attachment, cream together the egg and brown sugar until fluffy and thick, about 4 minutes. Add the yogurt, oil, vanilla extract and orange zest and mix until well combined. Add the flour, baking powder, baking soda and salt. Mix until the batter just comes together; it will be thick. Spread the batter into the bottom of the greased baking dish. Cover the batter evenly with the sweet potato mixture.
• For the crumble: Combine the flour, brown sugar and melted butter in a small bowl. Mix with your hands until the mixture forms a rough crumbly texture. Sprinkle over the sweet potato and bake until the bottom is set and the crumb topping is golden brown, about 30 minutes.

SWEET POTATO CRISP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 9 inch square baking dish.
• In a medium bowl, mix together the sweet potatoes, white sugar, eggs, 2 1/2 tablespoons melted butter, milk, salt and vanilla until well blended. Spread evenly in the prepared baking dish.
• In a separate bowl, stir together the light brown sugar, pecans and flour. Stir in remaining 2 1/2 tablespoons of butter to make the crumb topping. Spread topping over the sweet potatoes.
• Bake for 25 to 30 minutes in the preheated oven, until topping is browned and crispy.

SWEET POTATO AND CARROT CRUMBLE

Steps:

• Preheat oven to 350 degrees. Coat 2-quart baking dish with cooking spray. Toss potatoes, carrots and shallot with 1/4 cup melted butter, 1/4 cup brown sugar, 1/4 t. cinnamon, 1/8 t. nutmeg, salt and pepper.
• Transfer to baking dish; cover. Bake 40 minutes or until potatoes and carrots are tender.
• Meanwhile, mix flour, pecans, remaining brown sugar, cinnamon and nutmeg; stir in vanilla and remaining butter until crumbly. Top vegetables with crumb mixture. Bake, uncovered, 15-20 minutes or until lightly browned.

SWEET POTATO CRUMBLE

Steps:

• Preheat oven to 400F/200°C.
• Bake sweet potatoes on a baking tray for 45minutes to one hour or more depending on the size of your sweet potatoes, they should be very tender.
• Turn down oven to 375F/175°C.
• Let sweet potatoes cool slightly and peel off the skins.
• Mash sweet potatoes then mix in the 1/8 cup brown sugar and spices, set aside.
• In another bowl, rub/fork the softened butter through the flour until crumbly and large breadcrumb-like.
• Mix in the one and a half ounces light brown sugar into the flour and butter mixture.
• Spread the sweet potato mixture into a casserole dish and top evenly with the crumble mix.
• Bake at 375F/175C for 15-20 minutes, until the crumble is nicely browned and crisped.

BUTTERNUT AND SWEET POTATO CRUMBLE

Steps:

• Preheat oven to 190C/375F/gas mark 5.
• Bring a large sauce of salted water to the boil, add the butternut and sweet potatoes and cook for ten minutes or until tender. Drain well.
• Meanwhile, melt the butter in a saucepan, then add the flour, mustard and cayenne pepper. Stir to combine and cook for one minute. Take the pan off the heat and add the cold milk gradually, stirring all the time.
• Return the saucepan to the heat and bring to the boil, stirring, until the sauce is thick. Allow to simmer for two minutes. Remove from the heat, then add parsley and all but 2 tablespoon of the gruyere cheese. Season to taste.
• Add the squash and sweet potatoes to the white sauce and stir to coat thoroughly. Tip the mixture into a baking dish.
• Make the topping by mixing together the breadcrumbs, Parmesan and remaining Gruyere cheese. Sprinkle over the sweet potato and squash filling.
• Bake in the oven for 20 - 30 minutes until bubbling and golden on top.