Sweet Potato and Herb Crumble

[Guest guest]

Sweet Potato and Herb Crumble

 

 

1 kg (35 oz) orange sweet potato, peeled, cubed

80 g (2 3/4 oz) vegan margarine, melted

1 garlic cloves, crushed

2 1/2 cups fresh GF breadcrumbs

1/4 cup finely chopped fresh flat-leaf parsley leaves

4 teapsoons chopped fresh rosemary leaves

salt and pepper, to taste

 

 

1. Preheat oven to 200 C (400 F) or 180 C (350 F) fan-forced.

 

2. Lightly grease a 5 cm (2 " ) deep, 20 cm (8 " ) (base) square

oven-proof dish.

 

3. Cook sweet potato in a large saucepan of boiling water for 5 to 7

minutes or until just tender. Drain. Transfer to prepared dish.

 

4. Combine margarine and garlic in a jug.

 

5. Drizzle one-third of the margarine mixture over potato. Season with

salt and pepper.

 

6. Combine breadcrumbs, parsley, rosemary and remaining margarine

mixture in a bowl.

 

7. Sprinkle breadcrumb mixture over potato.

 

8. Bake for 15 to 20 minutes or until breadcrumbs are golden and

crisp. Serve.

 

 

Serves 8.