Sweet Potato Pecan Crisp

Sweet potatoes of some sort are always a must have on the Thanksgiving table. Instead of the normal marshmallow topping I wanted to switch it up and do a little herb pecan crisp on top. It’s sweet, crunchy nutty crips on top of creamy mashed sweet potatoes all things you want to have in this dish! It’s a must try!

Ingredients

• 4 cups sweet potatoes, peeled and cubed
• 1/2 cup whole milk
• 4 tbsp. butter
• salt and pepper to taste

• 1/2 cup brown sugar
• 1 cup oats
• 1/2 cup flour
• 1 cup toasted chopped pecans
• 4 tbsp butter, melted
• 1 tbsp fresh thyme
• 1 tbsp. sage, minced

Directions

Preheat oven to 350 degrees.

Bring a large pot of water to a boil. Cook the potatoes until they are fork tender. Drain all the water. In a small sauce pan, melt the butter into the milk. With a hand mixer start to mix the potatoes slowly pouring in the milk and butter. Make sure to scrape down the side and mix until they are light, fluffy and creamy and there are no more lumps. No one wants lumpy mashed potatoes! Pour potatoes into a small baking dish.

In a small mixing bowl combine brown sugar, oats, flour, and pecans together. Pour in the melted butter and then mix in the herbs. Mix until all combined. Spread evenly over the mashed potatoes. Bake for about 20-25 minutes until completely heated through and the crisp is crunchy and golden! Serve immediately!

**This is also a great dish to make ahead and then you can just pop it in the oven when you’re ready to eat.