Another recipe stolen from the lovely people at The Waiting Room and tweaked slightly. It easily makes enough for 6 or 4 very hungry people!
600g of organic sweet potatoes, the larger the better
2 or 3 red onions
200g of grated Jarlsberg cheese, or Gruyere, well, anything you want really!
½ pint of double cream
1 tablespoon of French mustard
Freshly ground black pepper
15g of jumbo oats
15g of pumpkin seeds
15g of sunflower seeds
10g of wholemeal flour
20g of strong white flour
75g of unsalted butter
Preheat oven to 200C (reduce if you’ve got a fan oven).
Peel the sweet potatoes and slice either with a mandoline or sharp knife so they’re 3-4mm thick
Do exactly the same with the red onions.
Place alternate layers of sweet potato, red onion and cheese in a large baking dish until you’ve used all your ingredients, try to end on a layer of sweet potato covered in cheese.
Add the French mustard to the double cream and season with freshly ground black pepper, pour over the layered ingredients.
Mix together the oats, pumpkin seeds, sunflower seeds and flours into a crumble mix. Sprinkle over the top of the layered ingredients.
Break the butter up into chunks and dot over the top of the crumble.
Cover with foil and bake for an hour, remove the foil and then return to the oven for 30 minutes. Keep checking occasionally at this point, you don’t want the crumble mix to burn!
Serve with rosemary and garlic potatoes and your favourite coleslaw.