Sweet potato bake with nut crumble (easy to vegan)

This looks just like a piece of salmon with a herb parmesan crust! But it much more sustainable than wild Salmon and its got no antibiotics. As posted in a comment and recommended by Kerrie from Life at Number 14 a Sweet potato bake with a nut and parmesan crumble topping. Its a mainly loca organic Sweet Potato Bake with a parmesan nut crumble topping (can you find a loca sweet potato in SA???) Sigh. I love sweet potato and we eat it sparsely. We had it with some happy, healthy diced and sauteed lemon and chilli chicken breast(the only way B2 will eat chicken-in small pieces with no trace of fat) and sauteed kale with garlic and tamari(what else?), B2 held off on the chook.

1½kg Sweet Potatoes (Peeled And Sliced Into 5 Cm Rounds)
2 tablespoons Olive Oil
sprigs Thyme
1 Clove Garlic (Crushed For Roasting)
2 Leeks (Washed, Cut Length Ways & Thinly Sliced)
4 Cloves Garlic (Finely Sliced)
1 dob Butter (use olive oil if vegan)
2 tablespoons Double Cream (omit if wanting vegan)

Crumble Topping

2 thick Pieces Of Day Old Italian Bread
1 Dessert Spoon Cold Butter (olive oil if vegan)
1 Dessert Spoon Roughly Chopped Italian Parsley
½ cup Macadamias (I used pine nuts)
2 tablespoons Grated Parmesan (omit if vegan)

Coat sweet potatoes in oil, garlic thyme salt and pepper & roast in 180deg oven on non stick tray until soft. Put into bowl & roughly mash.

Sauté leek & garlic in butter and fold into mashed potatoes with double cream & place in 20cm by 20cm ceramic baking dish.

Place all crumble ingredients into a food processor and blend until chunky crumble consistency and crumble over top of potatoes.
Bake in 180deg oven until golden, about ½ hr and serve

Thank you Kerrie, it was rich but delicious. It could easily be a very tasty vegan dish, in fact this may be why i found it very rich as we hardly ever use dairy like this) We will definitely have this again, probably without the cream.