3 Tbsp. extra-virgin olive oil (save 1 Tb to sauté onions)
4 pounds sweet potatoes peeled and cut into medium 1 inch chunks
1 onion diced
¼ cup dried cherries
4 Tbsp. REAL maple syrup
1/4 cup coarsely chopped fresh flat-leaf parsley
1/2 cup homemade or organic chicken or vegetable stock
3/4 cup (1 1/2 stick) chilled unsalted butter, cut into 1/2-inch pieces, plus 1 extra tablespoon to grease baking dish
1 cup flour or almond flour or pecan meal
½ cup oatmeal or gluten free oats
2 Tbsp. dark brown sugar
2 Tbsp. fresh thyme
1 tsp. sea salt
2 large egg yolks
Coarse salt and freshly ground pepper
3 to 4 Tbsp. ice water
¼ cup chopped pecans
1 Preheat oven to 375 degrees. Generously butter a 10-inch round gratin dish; set aside.
2 Take chunky diced sweet potatoes, toss with olive oil, sea salt and pepper Roast on cookie sheet for about 15 minutes until browned a little and FIRM to touch.
3 In small sauté pan ; sauté onion in a little butter or oil until caramel in color.
4 Combine; potatoes, parsley, sauté onions, dried cranberries, salt and pepper. Place in prepared baking dish, add stock.
5 Place flour, oats, sugar, thyme, and sea salt in a bowl; toss to combine. Add butter and rub into dry ingredients until mixture resembles coarse meal. Whisk together the yolks and 3 tablespoons ice water in a small bowl; add to flour mixture. Rub together until it just comes together. If crumble is too dry, add remaining tablespoon ice water.
6 Arrange the crumble on top of potatoes. Sprinkle nuts on top. Bake until the topping is golden brown and sweet potatoes are very tender, about 12-15 minutes. Serve warm or at room temperature.
Yield: 12 servings
Oats may be omitted and substitute with coarse ground pecans.
Take it One Prep at a Time,
Copyright: Prep Like a Chef