Sweet potato and herb crumble

• 1kg orange sweet potato, peeled, cubed
• 80g butter, melted
• 2 garlic cloves, crushed
• 2 1/2 cups fresh breadcrumbs (see tip)
• 1/4 cup finely chopped fresh flat-leaf parsley leaves
• 1 tablespoon chopped fresh rosemary leaves

Energy 933kJ	Fat saturated 5.60g
Fat Total 9.10g	Carbohydrate sugars g
Carbohydrate Total 28.90g	Dietary Fibre 3.20g
Protein 4.90g	Cholesterol 26.00mg
Sodium 240.00mg

All nutrition values are per serve.

1. Step 1

   Preheat oven to 200°C/180°C fan-forced. Lightly grease a 5cm-deep, 20cm (base) square ovenproof dish.

2. Step 2

   Cook potato in a large saucepan of boiling water for 5 to 7 minutes or until just tender. Drain. Transfer to prepared dish. Combine butter and garlic in a jug. Drizzle one-third of the butter mixture over potato. Season with salt and pepper. Combine breadcrumbs, parsley, rosemary and remaining butter mixture in a bowl.

3. Step 3

   Sprinkle breadcrumb mixture over potato. Bake for 15 to 20 minutes or until breadcrumbs are golden and crisp. Serve.

To make breadcrumbs, remove crusts from day-old bread and roughly chop. Process until finely chopped.