sweetpotato apple crumble – North Carolina Sweet Potatoes

sweetpotato apple crumble


Ingredients for 1 casserole (20 x 30cm)
300 g sweetpotatoes 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 sweetpotatoes and apples. Cut sweetpotatoes 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 sweetpotato 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