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SAVOURY SWEET POTAYO CRUMBLE




Source of Recipe


the web


List of Ingredients




9 large sweet potatoes
1 tsp (5 mL) salt
3/4 tsp (4 mL) each ground white or black pepper, cinnamon and nutmeg
1/4 tsp (1 mL) ground ginger
1-1/2 cups (375 mL) orange juice
1 cup (250 mL) all-purpose flour
1 cup (250 mL) brown sugar
1/2 cup (125 mL) chopped toasted pecans or almonds
1 tsp (5 mL) cinnamon
1/2 tsp (2 mL) salt
2/3 cup (150 mL) butter, cubed

Recipe



. Preheat oven to 400F (200C). Pierce potatoes in a few places, then place on a baking sheet. Bake in centre of preheated oven until tender, 50 to 60 minutes. Cut in half. Scoop flesh into a large bowl. Mash potatoes with a potato masher. Sprinkle with salt, pepper, cinnamon, nutmeg and ginger. Stir in orange juice. Lightly butter a 9x13-inch (3-L) baking dish. Add potato mixture and smooth surface. In a bowl, stir flour with sugar, pecans, cinnamon and salt. With a fork or your fingers, gradually work in butter until mixture is crumbly. Sprinkle evenly over potatoes. Reduce temperature to 350F (180C). Bake in centre of oven until topping is golden, 50 to 60 minutes. Let stand 5 minutes.