Sweet potato apple crumble | North Carolina Sweet Potatoes

Sweet potato apple crumble


Ingredients for 1 casserole (20 x 30cm)
300 g sweet potatoes from North Carolina
300 g apples, preferably Boskoop
Juice of 1 lemon
1 teaspoon cinnamon
1 tablespoon maple syrup
75 g fine oat flakes
30 g chopped walnuts
Raisins to taste
30 g (almond) butter
For the vanilla sauce:
1 liter (soy) or almond milk
30 g cornflour
1 vanilla pod, including the pulp
2-3 tablespoons maple syrup


  1. Peel sweet potatoes and apples. Cut sweet potatoes into small cubes. Remove the core of the apples and dice them as well.
  2. Put the cubes in a pan. Sprinkle with the lemon juice and cinnamon. Mix well and cook for 5-10 minutes.
  3. In the meantime, warm the maple syrup and butter, add the fine oat flakes and told in the chopped nuts.
  4. Put the sweet potato and apple mixture in a casserole dish and spread the oatmeal crumbles over it.
  5. Bake in a preheated oven at 180 degrees Celsius top-bottom heat for 30 minutes until the crumbles get golden brown.
  6. Separately, prepare the vanilla sauce, bringing the liter of milk to a boil with the pulp of vanilla pod and the maple syrup.
  7. Mix the corn flour with a little cold water and fold into the mixture. Bring to a boil briefly until it thickens.
  8. Serve the casserole with the vanilla sauce.

Preparation time: 60 minutes

438 kcal
6,55 g
16,1 g