This is hands-down my favorite dish for the holidays! It's hearty, yet clean and won't leave you feeling, well, stuffed.
If you're spending this holiday at home or alone, this dish is a great option! Not only does it reheat well, it makes for an amazing breakfast, especially when topped with an egg or two.
I hope you enjoy it as much as I do!
Preheat oven to 425. Line cookie sheet with parchment paper and chop sweet potatoes. Bake for 20 minutes.
Meanwhile, brown ground sausage in cast iron pan.
While sausage cooks, finally chop carrot, celery and yellow onion.
When fully cooked, remove sausage from cast iron pan and place in large bowl. Add carrots, celery and onion to the fat and cook over medium heat until onions are translucent, stirring frequently.
Coarsely chop rosemary, thyme and garlic (as well as any other herbs you'd like to use!) And add them to food processor with 2 Tbsp room-temperature butter, 2 tsp salt and pecans. Pulse to combine, but don't over blend, or your texture will end up like a paste.
Remove sweet potatoes from oven and reduce oven temperature to 350. Add sweet potatoes to sausage. Chop granny smith apples and add to bowl. Then, whisk 3 eggs and combine to mixture in the bowl. Transfer this mixture to a 9 x 13 pan. Top with herb/nut crumble and bake 20 minutes.