Sweet potato and herb crumble

Sweet Potato and Herb Crumble combines the natural sweetness of sweet potatoes topped with a savoury herb crumble. This easy dish is ideal for holiday gatherings or as a comforting weeknight meal.

27 Nov 2025
Cook time 30 min
Prep time 10 min

Ingredients:

4 sweet potatos
1/3 cup butter
2 garlic cloves
2 cups bread crumbs
1/4 cup fresh parsley
1 tbsp rosemary

Sweet Potato and Herb Crumble is a delightful dish that combines the natural sweetness of sweet potatoes with a savory, herby crumble topping. This easy-to-make recipe is perfect as a side dish for holiday gatherings or a hearty, comforting meal for weeknights.

Instructions:

1. Preheat the Oven:
- Preheat your oven to 375°F (190°C).

2. Prepare Sweet Potatoes:
- Wash and peel the sweet potatoes. Cut them into evenly sized cubes (about 1-inch pieces).
- Place the sweet potato cubes in a large pot and cover them with water. Bring water to a boil over high heat and cook the potatoes for about 10-15 minutes, or until they are tender but not mushy. Drain well and set aside.

3. Prepare the Herb Crumble:
- In a medium-sized mixing bowl, combine the bread crumbs, parsley, and rosemary.
- Melt the butter in a small saucepan over low heat or in the microwave. Add the minced garlic to the melted butter and stir to combine.
- Pour the butter and garlic mixture over the bread crumb mixture. Mix well until the bread crumbs are evenly coated with the buttery herb mixture.

4. Assemble the Dish:
- Lightly grease a baking dish (around 9x13 inches) with butter or cooking spray.
- Spread the cooked sweet potatoes evenly in the dish.
- Sprinkle the herb crumble mixture over the sweet potatoes, making sure it is distributed evenly across the top.

5. Bake:
- Place the dish in the preheated oven and bake for about 20-25 minutes, or until the crumble topping is golden brown and crispy.

6. Serve:
- Remove the dish from the oven and let it cool for a few minutes before serving.
- Serve warm as a comforting side dish or a vegetarian main course.

Serve your Sweet Potato and Herb Crumble warm, and enjoy the perfect harmony of sweet and savory flavors. This dish is sure to be a crowd-pleaser and adds a unique twist to traditional sweet potato recipes.

Sweet potato and herb crumble FAQ:

What is the baking time for the Sweet Potato and Herb Crumble?

Bake the Sweet Potato and Herb Crumble in a preheated oven at 375°F (190°C) for about 20-25 minutes, or until the topping is golden brown and crispy.

How do I know when the sweet potatoes are done boiling?

The sweet potatoes are done boiling when they are tender but not mushy, which usually takes about 10-15 minutes. You can check their doneness by piercing a cube with a fork; it should slide in easily.

Can I store leftover Sweet Potato and Herb Crumble?

Yes, you can store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave before serving.

What can I substitute for fresh parsley and rosemary in this recipe?

If you don't have fresh herbs, you can use dried herbs instead: use about 1 teaspoon of dried parsley and 1/2 teaspoon of dried rosemary. Adjust to taste as dried herbs can be more concentrated.

What size baking dish should I use for the crumble?

Use a baking dish that is approximately 9x13 inches for this recipe. This size allows for even baking and proper distribution of the sweet potatoes and crumble topping.

Cooking Tips:

- Ensure the sweet potatoes are evenly sized for uniform cooking.

- Finely mince the garlic to evenly distribute its flavor throughout the dish.

- Feel free to add other fresh herbs like thyme or sage to customize the flavor.

- For a crispy topping, use panko bread crumbs instead of regular bread crumbs.

- If you prefer a richer flavor, add a sprinkle of grated Parmesan cheese to the crumble topping.

- Bake until the sweet potatoes are tender and the topping is golden brown for the best texture.

Nutrition Facts

8 Servings
Calories 270kcal
Protein 5g
Carbohydrates 40g
Fiber 4.84g
Sugar 7g
Fat 9g

Sweet potato and herb crumble