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Tuesday, August 2, 2011

Sweet Potato Soufflé Crumble Recipe

I have been meaning to post this since the Christmas in July dinner.  I found a recipe on that I sounded good, then I made a few changes and added a crumble topping.  I really like it because I did not use that much sugar and the lemon zest and coconut add a nice touch.  It was a real hit (even with the Aussies who would never normally have sweet potato this way), one of my friend's was literally scraping the dish clean!

You will need:
4-6 sweet potatoes (peeled and diced)
1/2 cup shredded coconut
zest and juice of one lemon
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 cup dark brown sugar
1/2 cup cream
1/4 cup butter melted
2 eggs

1/2 crushed walnuts
1/2 dark brown sugar
1/3 cup flour
1/3 shredded coconut (unsweetened)
1 teaspoon cinnamon
1/2 cup butter melted

1. I decided to dice the sweet potatoes and bake them first with a little sugar, cinnamon and lemon juice covered on low heat until they were soft (for a quicker method just boil them).  This worked well because so much more flavor gets released this way and it also meant they were not saturated with water and I did not really have to strain them.  After they are soft mash them up in a bowl, you can use beaters to do this.

2. Then add spices, lemon zest and juice, sugar, butter and cream.  Whip with the beaters until nice and smooth and then beat in the eggs.

3.  Scoop sweet potato puree into a baking dish and bake on 180C/350F for 30 minutes.  You can then add the topping and put it back in the oven or if you are preparing ahead of time just let this cool and refrigerate.  Bring it back to room temperature before you add the topping to continue baking.

4.  To make the topping.  Mix all the dry ingredients together and then pour the butter over and use a fork to combine, should be crumbly and moist, if not then add more butter (I made this up so am guessing on the measurements!)  You could make up whatever kind of topping you like for this, using pecans, almonds, oats, whatever works.

5.  Sprinkle over the souffle and bake for about 10-15 minutes on 180C/375F or until it looks a little toasted and crunchy. 



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