Sweet potato crumble with crispy camembert
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Guests 6 people
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Preparation 10 minutes
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Cooking 40 minutes
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Difficulty Easy
To make this recipe
Ingredients
- 2 x 240g Grand Fermage Camemberts
- 800g sweet potatoes
- 100 g flour
- 80g butter
- 1 onion
- 2 cloves garlic
- 2 sprigs of thyme
- 1 handful of pecan nuts
- Olive oil
- Salt and pepper
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Preparation
- Preheat the oven to 200°C.
- Peel and cut the sweet potato into small cubes.
- Dice the onion, then peel and crush the garlic.
- Drizzle the vegetables with olive oil, season and remove to a parchment-lined baking tray.
- Bake for 20 minutes.
- Mix the thyme with the flour, season, add in the cubed butter and use your fingertips to mix everything into a sandy texture.
- Cut the Camemberts into slices.
- Divide the cooked vegetables between the individual dishes, top with slices of Camembert, sprinkle with the crumble mixture and crushed pecans.
- Bake at 180° for 20-25 minutes.
- Serve with a lamb’s lettuce salad and walnut oil.
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