Sunday, June 21

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.


Em said...

Sounds like just what we need for a Sunday dinner, thanks for passing it on Kel! We have *ahem* around 50kg of SP to get through (actually a bit daunting). Wish I could spirit some to you on zero energy transport!!

Kerrie said...

Glad you enjoyed it Kel...I must have it on our menu this week sometime...we are up to our elbows in SP, they grow like weeds here.

Ramsey said...

We tucked into this fantastic meal last night. All round it was a two thumbs up score.
I encourage others to make use of this great recipe.