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
Ingredients
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900 grams sweet potato (around 4 large)
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113 grams sunflower spread / butter
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100 grams granulated sugar
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50 grams soft brown sugar
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1 tsp vanilla extract
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1 tsp pumpkin pie spice mix from my recipe list
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200 grams marshmallows*
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Crumble Topping
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120 grams plain or gluten-free flour
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55 grams sunflower spread / butter, cubed
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40 grams brown sugar
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50 grams chopped pecans (optional)
Steps
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Peel the sweet potato and slice into even size discs. Boil for 20 minutes or so until fork tender
![Vickys Sweet Potato Crumble, GF DF EF SF NF recipe step 1 photo]()
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Meanwhile, preheat the oven to gas 4 / 180C / 350°F and lightly grease a casserole dish
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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
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Drain the potatoes and add in the sunflower spread, sugar, vanilla and pumpkin pie spice. Mash together well to combine
https://cookpad.com/us/recipes/355489-vickys-pumpkin-pie-spice-mix
![Vickys Sweet Potato Crumble, GF DF EF SF NF recipe step 4 photo]()
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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
![Vickys Sweet Potato Crumble, GF DF EF SF NF recipe step 5 photo]()
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Spoon the mixture into the casserole dish, smoothing the top down
![Vickys Sweet Potato Crumble, GF DF EF SF NF recipe step 6 photo]()
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Sprinkle the crumble topping over evenly then bake for 35 – 45 minutes until golden on top
![Vickys Sweet Potato Crumble, GF DF EF SF NF recipe step 7 photo]()
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Serve warm with ice cream
