Sweet potato and herb crumble
Discover the perfect blend of savory and sweet with our Sweet Potato and Herb Crumble. Featuring baked sweet potatoes smothered in a buttery garlic sauce and topped with a crisp breadcrumb and fresh herb mixture of parsley and rosemary. This delectable dish is a delightful addition to any meal!
- 10 May 2025
- Cook time 30 min
- Prep time 10 min
- 8 Servings
- 6 Ingredients
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.
Ingredients:
Instructions:
- Preheat your oven to 375°F (190°C).
- 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.
- 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.
- 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.
- Place the dish in the preheated oven and bake for about 20-25 minutes, or until the crumble topping is golden brown and crispy.
- 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.
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 160 grams |
| Energy | |
| Calories 270kcal | 13% |
| Protein | |
| Protein 5g | 3% |
| Carbohydrates | |
| Carbohydrates 40g | 12% |
| Fiber 4.84g | 13% |
| Sugar 7g | 7% |
| Fat | |
| Fat 9g | 10% |
| Saturated 4.43g | 15% |
| Cholesterol 22mg | - |
| Vitamins | |
| Vitamin A 960ug | 107% |
| Choline 20mg | 4% |
| Vitamin B1 0.32mg | 27% |
| Vitamin B2 0.17mg | 13% |
| Vitamin B3 2.22mg | 14% |
| Vitamin B6 0.30mg | 18% |
| Vitamin B9 40ug | 10% |
| Vitamin B12 0.08ug | 3% |
| Vitamin C 6mg | 6% |
| Vitamin E 0.36mg | 2% |
| Vitamin K 36ug | 29% |
| Minerals | |
| Calcium, Ca 88mg | 7% |
| Copper, Cu 0.25mg | 28% |
| Iron, Fe 1.98mg | 18% |
| Magnesium, Mg 44mg | 10% |
| Phosphorus, P 100mg | 8% |
| Potassium, K 480mg | 14% |
| Selenium, Se 6ug | 12% |
| Sodium, Na 240mg | 16% |
| Zinc, Zn 0.74mg | 7% |
| Water | |
| Water 100g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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