A delicious sweet and savory side to serve with any meal! Creamy sweet potato with nodes of cinnamon, nutmeg and thyme is topped with brown sugar tossed hazelnut and walnuts to add the perfect amount of crunch!
[recipe servings=6 time=50 Minutes Difficulty=Easy]
[recipe-ingredients]
2 Pounds Sweet Potatoes, Peeled And Cut Into ½-Inch Pieces (About 4 Medium Potatoes)
2 Tablespoons Unsalted Butter, Room Temperature
¼ Cup Whole Milk
¼ Cup Brown Sugar
2 Eggs, Beaten
½ Teaspoon Cinnamon
¼ Teaspoon Nutmeg
1 Teaspoon Kosher Salt
1 Tablespoon Fresh Thyme Leaves
Topping
½ Cup All-Purpose Flour
¼ Cup Brown Sugar
½ Cup Chopped Walnuts Or Pecans
¼ Cup Chopped Hazelnuts
4 Tablespoons Unsalted Butter, Melted
1 Tablespoon Fresh Thyme Leaves
½ Teaspoon Kosher Salt
[/recipe-ingredients]
[recipe-directions]
- Preheat the oven to 350°F. Grease a casserole or baking dish with nonstick spray.
- Place the sweet potatoes in a large pot and cover with cold water by at least an inch. Bring to a boil, reduce the simmer, cover loosely and cook until the potatoes are very tender, about 15 minutes. Drain and transfer the potatoes to a large bowl.
- Add the butter to the potatoes and mash with a potato masher, hand mixer, or immersion blender until smooth. Add the milk, brown sugar, eggs, cinnamon, nutmeg, salt, and thyme and mix well.
- Transfer to the prepared baking dish.
- Make the topping: In a medium bowl, combine the flour, brown sugar, nuts, melted butter, thyme, and salt. Sprinkle over the casserole and gently press in with the back of a spoon.
- Bake until golden, about 25 minutes.
[/recipe-directions]
[/recipe]
