1 Peel and dice the sweet potatoes into half-inch cubes.
2 Steam for 10 minutes, then season.
3 Make the crumble by mixing the flour, butter, parmesan, and powdered hazelnuts together in a bowl with your fingertips. The mixture should have a sandy texture.
4 Spread the diced sweet potatoes in the miniature stewpots and sprinkle with the crumble mixture.
5 Bake for 25 to 30 minutes at 350°F (180°C).
Tip: For a more varied flavor, you can use half the amount of sweet potatoes and substitute carrots for the other half.