Sweet potato crumble


Preparation info

  • Difficulty


  • Feeds


    as a side dish

Appears in

According to John Gerard’s Herball (1597), this fluorescently orange tuber ‘used to be eaten rosted in the ashes’ then dressed with oil, vinegar and salt. ‘Notwithstanding how they be dressed, they comfort, nourish and strengthen the body.’ If you tire of roasting them in the ashes, try this humble crumble with a crisp and buttery breadcrumb topping. Make your own soft breadcrumbs by whizzing some good stale bread in the food processor.


  • 3 large sweet potatoes
  • 2 tbsp butter
  • ½ tsp grated nutmeg
  • sea salt and freshly ground black pepper
  • 1 cup soft, fresh breadcrumbs
  • 1 tsp very finely chopped parsley


Peel and roughly chop sweet potatoes. Cook in simmering salted water until tender. Drain and return to the heat for a moment with one tablespoon of butter, nutmeg, salt and pepper, stirring. Blend in food processor or mash until smooth, and spoon into a medium-sized ovenproof baking dish.

Melt remaining tablespoon of butter in pan, and add the fresh breadcrumbs gradually, stopping when the butter has been fully absorbed. Add parsley, stirring with a wooden spoon.

Top sweet potato with breadcrumbs. Bake at 200°C (400°F) for20 to 30 minutes until golden.