POTATO CRUMBLE
We like potatoes in our house, and this is one of our stand-bys for when I run out of inspiration. Easy to make with on hand ingredients.
Provided by Sueie
Categories Potato
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
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 CRUMBLE
Provided by Damaris Phillips
Categories dessert
Time 1h30m
Yield 8 to 12 servings
Number Of Ingredients 18
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.
POTATO CRUMBLES
Make and share this Potato Crumbles recipe from Food.com.
Provided by lynn995
Categories Crab
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- This is a type of soup that I like to prepare thick.
- Try it a couple times until you have the consistency your family desires.
- Everyone likes it made a little differently.
- Peel potatoes and cube.
- Boil in just enough water to cover the potatoes by a half an inch or so.
- Once potatoes are cooked, add can of milk, onion (more or less to taste) and salt and pepper (also to taste).
- Simmer on medium.
- In a separate bowl, combine flour and egg; mix with fork.
- This should be a lumpy crumbly mixture.
- Drop crumbles into the simmering mixture.
- Let simmer ten to fifteen minutes more.
- Add cornstarch to thicken mixture if desired.
Nutrition Facts : Calories 497.9, Fat 8.3, SaturatedFat 4.4, Cholesterol 77.5, Sodium 127.9, Carbohydrate 89.7, Fiber 8.1, Sugar 3.3, Protein 17.2
ROASTED SWEET POTATO CASSEROLE WITH PECAN CRUMBLE
This roasted sweet potato casserole gets the special treatment with a spiced pecan crumble topping.
Provided by Andrew J
Categories Side Dish Vegetables Sweet Potatoes
Time 1h55m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Combine sweet potatoes and oil in a bowl and toss to coat. Lay on a shallow baking sheet.
- Roast until slightly charred, about 45 minutes, turning regularly to prevent burning on the bottom.
- While potatoes are roasting, combine 1/3 cup brown sugar and flour in a medium-sized bowl. Add 3 tablespoons butter and cut into the dry ingredients. Stir in pecans until evenly mixed. Set crumble mixture aside.
- Combine 1/3 cup brown sugar, remaining 7 tablespoons butter, eggs, evaporated milk, vanilla extract, cinnamon, salt, cloves, and nutmeg in a large mixing bowl. Set aside until potatoes are done roasting.
- Remove potatoes from oven and reduce heat to 325 degrees F (165 degrees C). Transfer sweet potatoes to the brown sugar mixture in the large mixing bowl. Toss until well combined.
- Spoon sweet potato mixture into a 1 1/2-quart casserole dish. Top with crumble mixture, distributing evenly to form a crust.
- Bake in the hot oven until lightly browned on top, 30 to 40 minutes. Let rest for 10 minutes before serving.
Nutrition Facts : Calories 408.5 calories, Carbohydrate 42.1 g, Cholesterol 89.2 mg, Fat 25.3 g, Fiber 3.5 g, Protein 5.3 g, SaturatedFat 11.2 g, Sodium 233.8 mg, Sugar 23.4 g
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