Nogluten Recipes

Vickys Sweet Potato Crumble Recipe

Vickys Sweet Potato Crumble Recipe
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Cooking Time : 1 minutes
Serving : 8
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Prepare the ingredients before making Vickys Sweet Potato Crumble in your home. Then, follow these steps below to serve Vickys Sweet Potato Crumble for your family or friends.

Ingredients: Vickys Sweet Potato Crumble

  • 900 grams sweet potato (around 4 large)
  • 113 grams sunflower spread / butter
  • 100 grams granulated sugar
  • 50 grams soft brown sugar
  • 1 tsp vanilla extract
  • 1 tsp pumpkin pie spice mix from the link below
  • 200 grams marshmallows*
  • Crumble Topping
  • 120 grams plain or gluten-free flour
  • 55 grams sunflower spread / butter, cubed
  • 40 grams brown sugar
  • 50 grams chopped pecans (optional)

How to Make Vickys Sweet Potato Crumble

If you have prepared the ingredients needed, now time to start cooking. There are 8 steps you must follow to make Vickys Sweet Potato Crumble in your home by yourself.

    Step 1
  • Peel the sweet potato and slice into even size discs. Boil for 20 minutes or so until fork tender
  • Step 2
  • Meanwhile, preheat the oven to gas 4 / 180C / 350°F and lightly grease a casserole dish
  • Step 3
  • Put the butter and flour in a bowl and rub it together with your fingers until it resembles breadcrumbs. Mix the sugar in and the pecans if using and it's ready. Set aside
  • Step 4
  • Drain the potatoes and add in the sunflower spread, sugar, vanilla and pumpkin pie spice. Mash together well to combine
  • Step 5
  • Stir in the marshmallows. *most store bought brands are free-from gluten, dairy and eggs but not vegan as they use either pork or beef gelatine but vegan mallows are widely available from health food shops and online
  • Step 6
  • Spoon the mixture into the casserole dish, smoothing the top down
  • Step 7
  • Sprinkle the crumble topping over evenly then bake for 35 - 45 minutes until golden on top
  • Step 8
  • Serve warm with ice cream
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