Sweet Potato Crumble

1. 1

   Make the crumble topping: Cut the butter into small pieces.

2. 2

   Put all the crumble ingredients in a bowl.

3. 3

   With your hands, combine the butter and sugar until it resembles panko.

4. 4

   Work quickly to prevent the butter from melting.

5. 5

   Your crumble topping should look like this.

6. 6

   Leave it to chill in the refrigerator.

7. 7

   For the cake batter, boil the sweet potatoes and mash lightly.

8. 8

   Put all the ingredients apart from the rum into a pot and turn on the heat.

9. 9

   Knead well.

10. 10

    When the liquid has evaporated, remove from heat and add the rum.

11. 11

    Strain the sweet potato (optional if you prefer texture).

12. 12

    Form into 7 or 8 balls.

13. 13

    Place in aluminium or paper cups.

14. 14

    Like in the picture, you should have a slightly tall lump of dough in the center of the cup.

15. 15

    I put the cups into ramekins to prevent the topping from falling off, but this is optional.

16. 16

    Top with the crumble mix (this time, I had 7 pieces, so that meant 8 g per piece).

17. 17

    Bake at 180C for about 20-25 minutes (it's okay if the topping browns).

18. 18

    Dust with powdered sugar to finish.

* Per serving · 4 servings · Values may vary.

No additional tips available.