Preparation time: 20 min
Cooking time: 35 min
Serves 4

 INGREDIENTS

• 3 lb sweet potatoes
• 8 oz butter
• 1/4 cup flour
• 8 oz grated Parmesan
• 8 oz powdered hazelnuts
• Salt/pepper

METHOD

Peel and dice the sweet potatoes into half-inch cubes.

Steam for 10 minutes, then season.

Make the crumble by mixing the flour, butter, parmesan, and powdered hazelnuts together in a bowl with your fingertips. The mixture should have a sandy texture.

Spread the diced sweet potatoes in the miniature stewpots and sprinkle with the crumble mixture.

Bake for 25 to 30 minutes at 350°F (180°C).  

Tip: For a more varied flavor, you can use half the amount of sweet potatoes and substitute carrots for the other half.