Savory Sweetpotato Casserole with Herbs, Walnuts, and Brown Butter
DESCRIPTION
We get it. Although we love sweetpotatoes any which way, we understand that not everyone is into the sweetpotato marshmallow casserole thing.
Well, if that’s you—or someone who’ll be at your dinner table—we’ve got you covered with this moaningly good, definitely savory, herby, creamy inside, crunchy on top casserole. It’d be absolutely amazing with Thanksgiving turkey, but unlike marshmallow casserole, you might want it more than once a year—alongside a weekend roast, for example, or a simple weeknight steak, chop, or chicken breast.
Total Time
Prep Time
15 Mins
Cook Time
1 Hr, 30 Mins
Total Time
1 Hr, 45 Mins
Nutrition
Calories
372
Total Fat
19.3
Saturated Fat
9.2
Cholesterol
96
Sodium
199
Carbohydrates
50.2
Dietary Fiber
20.6
Total Sugars
1
Protein
11.2
Vitamin D
15
Calcium
733
Iron
32
Potassium
981
Ingredients
- 5 lbs of oranges - or yellow/white-fleshed sweetpotatoes, or a combination, halved lengthwise
- 1/2 cup of unsalted butter (1 stick)
- 2 shallots, cut into 1/4-inch diced
- 1/4 cup of fresh sage leaves
- 2 tablespoons of fresh rosemary leaves
- 2 tablespoons of fresh thyme leaves
- 1 1/2 cups of heavy cream
- 1 cup of shredded Asiago cheese
- 2 teaspoons of pepper, or more to taste
- 2 large eggs, lightly beaten
- 1/2 cup of chopped walnuts
- 1/4 cup of panko
Preparation
- Preheat the oven to 350°F and arrange racks in the upper and lower third of the oven.
- Line two large rimmed baking sheets with foil. Arrange the sweetpotatoes on the foil, cut side down, and bake until very tender, 1 to 1 1/2 hours. Set aside to cool. Increase the oven to 400°F.
- Meanwhile, in a medium saucepan over medium heat, combine the butter, shallots, sage, rosemary, and thyme. Cook, stirring occasionally, until the butter browns, the shallots are tender, and the herbs are crisped, about 6 minutes.
- Scoop the flesh from the sweetpotatoes into a large bowl (discard the skins). Add about half of the butter mixture and mash. Add the cream, cheese, salt, and pepper. Add more salt and pepper to taste. Stir in the eggs. Transfer the mixture to a 2-quart baking dish and bake until almost heated through, 20 to 25 minutes.
- Meanwhile, stir the walnuts and panko to the saucepan with the remaining butter mixture, tossing to coat.
- Sprinkle the walnut mixture on top of the casserole and continue baking until heated through and browned on top, 5 to 10 minutes. (If the topping gets too brown before the casserole is heated through, loosely cover with foil.)