Savory Sweet Potato Casserole
10 Servings
Prep Time: 20 minutes
Cook Time: 15 minutes
Potato Bake Time: 1 Hour
Total Time: 1 Hour 35 minutes
Adapted from Cozy Peach Kitchen
Fluffy baked sweet potatoes are combined with herbs, garlic, and shallot in this savory twist on sweet potato casserole!
Ingredients
4 pounds sweet potatoes
4 tablespoons butter divided
1 medium shallot roughly chopped
4 cloves garlic roughly chopped
1 teaspoon red pepper flakes (optional)
1 teaspoon dry rosemary or 1 tablespoon fresh chopped
1 teaspoon dry thyme or 1 tablespoon fresh chopped
1 teaspoon salt divided
2 large eggs whisked
½ cup half & half whole milk or heavy cream
¼ teaspoon black pepper
1 cup Panko breadcrumbs
½ cup pecans roughly chopped
1 cup shredded Parmesan (or cheese of choice)
Instructions
Preheat the oven to 400F. Rinse the sweet potatoes and remove any dirt. Poke several times with a fork or knife to make air holes. Place on a baking sheet and bake at 400 for 45 minutes to an hour, or until the sweet potatoes are tender throughout.
Remove the sweet potatoes from the oven. Adjust the oven to 350F.
Remove the sweet potato skin and transfer the sweet potato to a large mixing bowl. Add 2 tablespoons of butter to the warm potatoes. Mash the potatoes until completely broken down. Set aside.
This step can be done while the sweet potatoes bake. Melt 1 tablespoon butter over medium heat In a large skillet. Saute the shallots, garlic, red pepper flakes, rosemary, thyme, and ½ teaspoon salt until golden and aromatic, just 4-5 minutes.
To the mashed sweet potatoes add the skillet ingredients, whisked eggs, half and half, remaining ½ teaspoon salt, and pepper. Stir until well combined.
Transfer to a 9x13-inch or similarly sized casserole dish and smooth into an even layer.
In the same skillet used to cook the shallot, add the remaining 1 tablespoon of butter over medium heat. Once melted, add the panko breadcrumbs and chopped pecans. Toast, stirring frequently, until the breadcrumbs are golden.
Top the casserole with the pecans, panko, and Parmesan. Bake at 350F, uncovered, until the cheese is melted. If the cheese melts but the casserole isn't hot throughout, cover with foil and continue baking until ready.
