These mashed sweet potatoes are topped with a crunchy, herbed pecan-panko topping for an elevated twist. Sage brings a savory balance to the natural sweetness of the potatoes for a cozy side dish.
Preparation Details
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Servings: 4
Ingredients
- 1 3/4 pounds sweet potatoes, peeled and cut into 2-inch chunks
- 4 whole sage leaves
- 1/2 cup shredded Parmesan cheese
- 1/4 cup half and half
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 1/2 cup roughly chopped pecan halves
- 1/4 cup panko bread crumbs
- 1 tablespoon chopped sage leaves, plus more for garnish
Steps
- Put sweet potatoes and sage leaves in a 2-quart baking dish; top with 1/2 cup water. Microwave, covered, on High, stirring halfway through, until potatoes are tender, about 10 minutes. Discard sage. Add Parmesan, half-and-half, salt, and pepper. Mash with a potato masher until smooth.
- Heat oil in a small skillet over medium heat. Toast pecans, panko, and chopped sage, stirring frequently, about 3 minutes. Sprinkle mixture over sweet potato mixture. Garnish with additional sage leaves.
