Sweet potato crumble with crispy camembert

Sweet potato crumble with crispy camembert
  • Guests 6 people
  • Preparation 10 minutes
  • Cooking 40 minutes
  • Difficulty Easy

To make this recipe 

camembert-240g-grand-fermage Camembert 240g Discover the product


  1. 2 x 240g Grand Fermage Camemberts
  2. 800g sweet potatoes
  3. 100 g flour
  4. 80g butter
  5. 1 onion
  6. 2 cloves garlic
  7. 2 sprigs of thyme
  8. 1 handful of pecan nuts
  9. Olive oil
  10. Salt and pepper

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  1. Preheat the oven to 200°C.
  2. Peel and cut the sweet potato into small cubes.
  3. Dice the onion, then peel and crush the garlic.
  4. Drizzle the vegetables with olive oil, season and remove to a parchment-lined baking tray.
  5. Bake for 20 minutes.
  6. Mix the thyme with the flour, season, add in the cubed butter and use your fingertips to mix everything into a sandy texture.
  7. Cut the Camemberts into slices.
  8. Divide the cooked vegetables between the individual dishes, top with slices of Camembert, sprinkle with the crumble mixture and crushed pecans.
  9. Bake at 180° for 20-25 minutes.
  10. Serve with a lamb’s lettuce salad and walnut oil.

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