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Sweet Potato Crumble
Preparation20 minutes
Cooking35 minutes

Sweet Potato Crumble


  • 3 lb sweet potatoes
  • 8 oz butter
  • 1/4 cup flour
  • 8 oz grated Parmesan
  • 8 oz powdered hazelnuts
  • Salt/pepper


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.

Cristel products used for the recipe

Mini Stewpan - Cristel USA
Mini Stewpan
Castel' Pro (5 ply) Ultraply
24/01/2022 18:15:56