A New Take On Sweet Potato Casserole
North American Precis Syndicate
Sweet potatoes are low in calories, high in nutrients. A savory sweet potato casserole can be the star of your next meal.
(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
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
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”
On the Net:North American Precis Syndicate, Inc.(NAPSI)