Sweet Potato Hash with Bacon, Pecan & Herb Crumble
on Nov 17, 2023
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Sometimes you just need a light but delicious Sweet Potato recipe for your holiday spread, this Sweet Potato Hash with Bacon, Pecan & Herb Crumble is just what you need.
As much as I want to say that mashed potatoes are my favorite side dish at Thanksgiving, the real winner is anything sweet potatoes and this new creation is going to the top of the list. This Sweet Potato Hash with Bacon, Pecan & Herb Crumble is the perfect savory and sweet combo without being too over powering or too indulgent. A simple combo of pecans, coconut sugar, butter and rosemary and thyme mixed together and sprinkled on top of chopped sweet potatoes. Since the kitchen is usually a busy place on the holiday this is the perfect dish as it only takes up one stove top spot, leave the oven for the main turkey!
If you are in charge of sides for Thanksgiving we have you covered:
Croissant Sausage Stuffing Green Bean Casserole (gluten free) Maple Thyme Roasted Sweet Potatoes A Pecan-Packed Holiday Charcuterie Board
Sweet Potato Hash with Bacon, Pecan & Herb Crumble
Description
This Sweet Potato Hash with Bacon, Pecan & Herb Crumble is a delicious sweet and savory side dish for thanksgiving or any day of the week!
Ingredients
- 4 slices thick-cut bacon
- 4 sweet potatoes, peeled & chopped (aout 780 grams)*
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 cup coconut sugar
- 1/3 cup all-purpose flour
- 1 1/2 cups raw pecans roughly chopped
- 6 tablespoons salted butter, melted
- 2 teaspoons fresh chopped rosemary
- 1 teaspoon chopped thyme
Instructions
- Preheat oven to 350 degrees.
- Heat a 12 inch cast iron skillet over medium heat.
- Add bacon to the pan and cook until crispy. Remove from pan and set aside.
- Keep the bacon drippings in the pan and add sweet potatoes to the pan and stir to coat with drippings. Let cook for 5 minutes, not stirring, then stir and cook for another 5 minutes.Â
- Add garlic powder and salt to the sweet potatoes and stir then cook another few minutes until browned.
- While the sweet potatoes cook, mix together the crumble topping.Â
- Chop the bacon and add it to a medium bowl with coconut sugar, flour, pecans, butter, rosemary & thyme and stir to combine well.
- Once sweet potatoes are browned, add the crumble evenly on top. Place in the oven and bake for 25 minutes.
Notes
- *You can use more sweet potatoes if wanted!!
I made this for *both* Thanksgivings we attended because it was such at hit at the first one. I took out the bacon for the 2nd round because there was a vegetarian at that dinner. Still tasted amazing and everyone asked to take leftovers home. Â You can even take a shortcut and buy pre-cut sweet potatoes if your grocery store has them.Â
Love this and that you were able to make it for vegetarian friends.