I might call this "sweet potato crumble". It's mashed sweet potatoes with a sweet, crunchy sugar-and-flour topping. It's not quite sweet enough that I'd count it as a dessert, I think, but not really savoury either.

It takes a long time to come together, but is pretty easy. The original version called for Grand Marnier and orange zest; we used a bit of orange extract, although I'm not sure how much it contributed. This version is also modified somewhat from the original to use a pressure cooker rather than slow roasting.

Sweet Potato Crunch

Cook's Country

Ingredients

• Potatoes
• 2kg sweet potatoes
• 60mL (4tbsp) unsalted butter, melted
• 15mL (1tbsp) brown sugar
• 5mL (1tsp) salt
• 2.5mL (½tsp) orange extract
• Topping
• 80mL (⅓C) brown sugar
• 160mL (⅔C) all-purpose flour
• 1mL (¼tsp) salt
• 0.5mL (⅛tsp) cayenne
• 60mL (4tbsp) unsalted butter, melted

Directions

1. Put sweet potatoes in pressure cooker and cook for 15 minutes on high. Wait for pressure to decrease naturally, then remove from cooker and set aside until cool enough to handle, 20-30 minutes.
2. Meanwhile, prepare the topping:
1. Whisk together sugar, flour, salt, and cayenne.
2. Mix in butter until it forms pea-sized lumps.
3. Once potatoes have cooled, peel them. Discard flesh and any accumulated juices, and mash potato flesh.
4. Stir in butter, brown sugar, salt, and orange extract.
5. Pour into an 8x8" baking dish.
6. Top evenly with topping.
7. Bake at 400°F for 25 minutes.