Sweet Potato Crumble

I randomly came up with this when something slightly sweet but lower calorie and lower fat than normal sweet potato casserole. It can be served as a side dish or as a dessert depending on your tastes and if you like slightly sweet things with your savory meals.

• Ready In: 1 hr 35 mins
• Serves: 2-3

Ingredients

• 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

Directions

1. Preheat oven to 400F/200°C.
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/175°C.
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.