Sweet Potato Crumble

• 1 lb sweet potato (weight after trimming)
• 2 teaspoons ground cinnamon
• fresh ground nutmeg, to taste (optional)
• 1/8 cup light brown sugar, packed
• 3 ounces plain flour
• 1 1/2 ounces unsalted butter, softened
• 1 1/2 ounces light brown sugar

1. Preheat oven to 400F/200u0b0C.
2. Bake sweet potatoes on a baking tray for 45minutes to one hour or more depending on the size of your sweet potatoes, they should be very tender.
3. Turn down oven to 375F/175u0b0C.
4. Let sweet potatoes cool slightly and peel off the skins.
5. Mash sweet potatoes then mix in the 1/8 cup brown sugar and spices, set aside.
6. In another bowl, rub/fork the softened butter through the flour until crumbly and large breadcrumb-like.
7. Mix in the one and a half ounces light brown sugar into the flour and butter mixture.
8. Spread the sweet potato mixture into a casserole dish and top evenly with the crumble mix.
9. Bake at 375F/175C for 15-20 minutes, until the crumble is nicely browned and crisped.

sweet potato, ground cinnamon, ground nutmeg, light brown sugar, flour, unsalted butter, brown sugar

Taken from www.food.com/recipe/sweet-potato-crumble-104003 (may not work)