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
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2 x 240g Grand Fermage Camemberts
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800g sweet potatoes
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100 g flour
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80g butter
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1 onion
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2 cloves garlic
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2 sprigs of thyme
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1 handful of pecan nuts
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Olive oil
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Salt and pepper
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Preparation
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Preheat the oven to 200°C.
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Peel and cut the sweet potato into small cubes.
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Dice the onion, then peel and crush the garlic.
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Drizzle the vegetables with olive oil, season and remove to a parchment-lined baking tray.
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Bake for 20 minutes.
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Mix the thyme with the flour, season, add in the cubed butter and use your fingertips to mix everything into a sandy texture.
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Cut the Camemberts into slices.
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Divide the cooked vegetables between the individual dishes, top with slices of Camembert, sprinkle with the crumble mixture and crushed pecans.
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Bake at 180° for 20-25 minutes.
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Serve with a lamb’s lettuce salad and walnut oil.
And don't forget to grade the recipe:
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