Imagine a dessert that combines the creamy sweetness of perfectly roasted sweet potatoes with the rich, nutty crunch of pecans - a classic French-inspired dish that transforms an ordinary side into an extraordinary culinary experience. This Crumble de Patates Douces aux Noix de Pecan is not just a recipe; it's a journey through French comfort food that will transport you straight to a cozy countryside kitchen, where every bite tells a story of warmth, tradition, and pure deliciousness.
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Cuisine: French
Serves: 8 servings
Ingredients
- 3 large sweet potatoes, peeled and cubed
- 1 cup pecans, chopped
- 1/2 cup brown sugar
- 1/2 cup oats
- 1/4 cup butter, melted
- 1 teaspoon cinnamon
- Salt to taste
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9x13 inch baking dish by lightly greasing it with butter or cooking spray.
- Wash, peel, and cut sweet potatoes into uniform 1-inch cubes. Ensure the pieces are roughly the same size to guarantee even cooking.
- Place the sweet potato cubes in the prepared baking dish, spreading them out in an even layer. Sprinkle a pinch of salt over the potatoes to enhance their natural sweetness.
- In a separate mixing bowl, combine chopped pecans, brown sugar, rolled oats, melted butter, and ground cinnamon. Mix thoroughly until the ingredients are well incorporated and form a crumbly texture.
- Evenly distribute the pecan crumble mixture over the sweet potato cubes, ensuring complete coverage.
- Place the baking dish in the preheated oven and bake for 35 minutes, or until the sweet potatoes are tender when pierced with a fork and the topping is golden brown and crispy.
- Remove from the oven and let the crumble rest for 5-10 minutes before serving. This allows the dish to set and makes it easier to portion.
- Serve warm as a delightful side dish or dessert, optionally garnished with a small scoop of vanilla ice cream or a dollop of whipped cream.
Tips
- Choose firm, vibrant orange sweet potatoes for the best flavor and texture. Look for ones without blemishes or soft spots.
- Cut sweet potatoes into uniform cubes to ensure even cooking. Inconsistent sizes can lead to some pieces being undercooked while others become mushy.
- Toast the pecans lightly before chopping to enhance their nutty flavor and add an extra layer of depth to your crumble.
- Use cold butter when making the crumble topping for a more crumbly, textured result.
- For a more indulgent version, consider adding a splash of vanilla extract to the crumble mixture or a sprinkle of sea salt on top before baking.
- Allow the crumble to rest after baking - this helps the flavors meld and makes serving easier.
- For a gluten-free option, replace regular oats with certified gluten-free oats.
- Serve immediately for the best texture, with the topping still crisp and the sweet potatoes warm and tender.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 4g
Fat: 16g
Saturated Fat: 5g
Cholesterol: 15mg
