Sunday, December 4, 2016

Sweet Potato Casserole

Casseroles mean left overs. And left overs mean you're set for lunch for a least 4 days. Amazing!

I usually just mash sweet potatoes and add some butter and call it a day. But this recipe from Bon Appetit looked like a must try.

I made a few substitutions which are noted below.

Savory Sweet Potato Casserole
Click Here for the original Recipe from Bon Appetit 

5 pounds medium sweet potatoes, baked
¼ cup rosemary leaves
¼ cup sage leaves
½ cup (1 stick) unsalted butter, divided into 6 tbsp and 2 tablespoons
1½ cups coarse fresh sourdough breadcrumbs (I subbed the regular plain ones in the can (not glamorous I know) since my local grocery store had no sourdough)
Kosher salt, freshly ground pepper
4 small or 2 large shallots, chopped (I don't grow shallots so I used a regular onion finely chopped)
1½ cups heavy cream
2 large eggs, beaten to blend
5 ounces Parmesan Cheese (about 1⅔ cups)
1 teaspoon finely grated lemon zest (omitted lemon zest...I forgot it at the grocery store...oops!)


Bake sweet potatoes until they are knife tender and scoop out insides. 
I did this the night before. 

Melt 6 tablespoons of butter with rosemary and sage until bubbly and brown.   Let it cool.

Pour 1/2 of the butter and herb goodness in with the potatoes. 

With the other 1/2 of the butter mixture add the bread crumbs and toss. Set to the side for later.

 Heat the last 2 tablespoons of butter to a saute pan. Add onions or shallots and cook until translucent. Add cream and simmer. 

Add to potatoes. Also add eggs and Parmesan cheese. Blend until smooth.  Add salt and pepper to taste. 

Add to shallow baking dish. Top with buttered bread crumbs and bake at 350 for 25 mintues. 

This is also great to make ahead for a party. I made this the night before and baked it in the morning and it worked beautifully. A great option for party planning.  

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