(NAPSI)—Perfect with a Thanksgiving turkey, for sure—yet easy enough for a weeknight dinner. Try this for a change of pace from sweeter sweet potato casseroles.
Sweet Potato Casserole with Herbs, Walnuts and Brown Butter
Serves 8 to 12
5 lb. orange- or yellow-fleshed sweet potatoes, or a combination, halved lengthwise
½ c. butter
2 shallots, chopped
¼ c. fresh sage leaves
2 T. fresh rosemary leaves
2 T. fresh thyme leaves
1½ c. cream
1 c. shredded Asiago cheese
Salt and pepper
2 large eggs, lightly beaten
½ c. chopped walnuts
¼ c. panko
Preheat oven to 350° F. Arrange sweet potatoes on two large rimmed baking sheets, cut side down, and bake until tender, 1 to 1½ hours. Set aside. Increase oven to 400° F. In medium saucepan over medium heat, combine butter, shallots and herbs. Cook, stirring occasionally, until butter browns, shallots are tender, and herbs are crisped, about 6 minutes. Scoop flesh from sweet potatoes into large bowl. Add half of butter mixture, mash. Add cream, cheese, and salt and pepper to taste. Stir in eggs. Transfer to 2-qt. baking dish and bake until almost heated through, 20 to 25 minutes. Stir walnuts and panko into remaining butter mixture, sprinkle on casserole, and continue baking until heated through and browned on top, 5 to 10 minutes.
For more recipes, visit at www.casweetpotatoes.com.
“Healthy and delicious, California sweet potatoes are low in calories and high in nutrients. http://bit.ly/2Jq2P9W”
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