Vickys Sweet Potato Crumble, GF DF EF SF NF

Vickys Sweet Potato Crumble, GF DF EF SF NF

The kids asked for sweet potato pie but I didn’t have enough ingredients to make the pastry for it. I do have a crustless version…more


8 servings

  1. 900 grams sweet potato (around 4 large)

  2. 113 grams sunflower spread / butter

  3. 100 grams granulated sugar

  4. 50 grams soft brown sugar

  5. 1 tsp vanilla extract

  6. 1 tsp pumpkin pie spice mix from my recipe list

  7. 200 grams marshmallows*

  8. Crumble Topping

  9. 120 grams plain or gluten-free flour

  10. 55 grams sunflower spread / butter, cubed

  11. 40 grams brown sugar

  12. 50 grams chopped pecans (optional)


  1. Peel the sweet potato and slice into even size discs. Boil for 20 minutes or so until fork tender

  2. Meanwhile, preheat the oven to gas 4 / 180C / 350°F and lightly grease a casserole dish

  3. Put the butter and flour in a bowl and rub it together with your fingers until it resembles breadcrumbs. Mix the sugar in and the pecans if using and it’s ready. Set aside

  4. Drain the potatoes and add in the sunflower spread, sugar, vanilla and pumpkin pie spice. Mash together well to combine

  5. Stir in the marshmallows. *most store bought brands are free-from gluten, dairy and eggs but not vegan as they use either pork or beef gelatine but vegan mallows are widely available from health food shops and online

  6. Spoon the mixture into the casserole dish, smoothing the top down

  7. Sprinkle the crumble topping over evenly then bake for 35 – 45 minutes until golden on top

Ad Blocker Detected

Our website is made possible by displaying online advertisements to our visitors. Please consider supporting us by disabling your ad blocker.