Active Time: 25 MinsTotal Time2 Hours 55 Mins
Yield: Serves 8
This holiday season, skip the usual marshmallow-topped casserole and serve this Savory Sweet Potatoe Casserole for a change of pace. Because sweet potatoes are so naturally sweet, they are nicely balanced by this savory Parmesan-herb streusel topping. The topping is made with day-old sourdough bread, but you can use another type of stale white bread such as country white, if you prefer. To cut down on sticky clean up, place the potatoes on a foil-lined baking sheet before roasting them. We promise, no one will miss the marshmallows.
- 5 pounds sweet potatoes (5 to 6 large potatoes)
- 1large (1 1/2 oz.) shallot, grated (1 1/2 Tbsp.)
- 1/3 cup whole milk
- 2large eggs, beaten
- 1 1/2 teaspoons chopped fresh sage
- 1/4 teaspoon ground nutmeg
- 1 cup unsalted butter, melted, divided
- 2 1/2 teaspoons kosher salt, divided
- 1 1/4 teaspoons black pepper, divided
- 1 1/2 cups pecan halves, roughly chopped
- 1 1/2 cups coarsely ground day-old sourdough breadcrumbs (2 1/2 oz.)
- 2 ounces Parmigiano-Reggiano cheese, shredded (about 1/2 cup)
- Chopped fresh flat-leaf parsley
How to Make It
Preheat oven to 350°F. Place potatoes on an aluminum foil-lined baking sheet. Bake in preheated oven until very tender when pierced with a knife, about 1 1⁄2 hours. Cool 30 minutes. Peel and discard potato skins.
Stir together potatoes, shallot, milk, eggs, sage, nutmeg, 1/2 cup of the melted butter, 2 teaspoons of the salt, and 1 teaspoon of the pepper with a fork until mostly smooth. Pour mixture into a lightly greased 13- x 9-inch baking dish.
Combine pecans, breadcrumbs, cheese, and remaining 1/2 cup butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Sprinkle pecan mixture in an even layer over potato mixture.
Bake, uncovered, at 350°F until topping is golden brown, 28 to 30 minutes. Sprinkle with parsley.
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