Sweet potato croustade

Sweet potato croustade
  • 6 servings
  • 0:10 Preparation
  • 0:30 Cooking
  • 0:40 Total Time


Add all
  • 4 cups
    (1 L)

    sweet potatoes, peeled and cut into medium-sized cubes

  • Salt and pepper

  • 2 Tbsp.
    (30 mL)

    fresh parsley, chopped

  • 2 cups
    (500 mL)

    grated cheddar and swiss cheeses, mixed together

  • 1/4 cup
    (60 mL)

    butter, melted

  • 1/2 cup
    (125 mL)

    bread crumbs

  • 1/2 cup
    (125 mL)

    quick-cooking oatmeal


In a large pot filled with boiling water, cook the sweet potatoes for about 15 minutes or until they're soft enough to be mashed. Drain.

Mash the potatoes and then add the salt, pepper and parsley. Set aside.

In a bowl, combine half the mixed cheeses with the remaining ingredients. Set aside.

Preheat the oven to 230°C (450°F).

In a square oven-proof dish, spread the mashed sweet potatoes, and then spread the remaining half of the mixed cheeses on top. Combine the bread crumbs with the oatmeal and spread as the top layer.

Bake in the oven for 15 minutes or until the surface is lightly browned.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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