Active time: 15 min. Total time:55 min.
Yield: Serves 10 (serving size: about 1 cup)
This savory take on sweet potato casserole has a lovely nuttiness and aromatic nature. The tang of the goat cheese plays nicely with the sweetness of the potatoes, while the crunchy pecans and crispy rosemary give a great texture and incredible looks. It’s like the traditional sweet potato casserole aesthetic, but with a little more personality, plus cheese. Be sure to brown the butter with the fresh rosemary—not only does it infuse the butter with flavor, but it also crisps the rosemary leaves and provides a nice crunch.
- Cooking spray
- 6 tablespoons (3 oz.) unsalted butter
- 1/4 cup fresh rosemary leaves (from 1/2 oz. rosemary sprigs)
- 2/3 cup pecans, roughly chopped
- 2large (1 1/2 oz. each) shallots, finely chopped (about 1/4 cup)
- 1 1/4 cups heavy cream
- 6 ounces goat cheese (about 1 1/2 cups), divided
- 7 cups mashed cooked sweet potatoes (from 5 lb. sweet potatoes)
- 2large eggs
- 3 teaspoons kosher salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon freshly grated nutmeg
How to Make It
Preheat oven to 350°F. Coat a 2-quart baking dish with cooking spray. Melt butter in a large skillet over medium. Add rosemary; cook, undisturbed, until butter foams then turns light brown, about 5 minutes. Transfer rosemary and 1 tablespoon of the browned butter to a medium bowl; stir in pecans, and set aside.
Add shallots to remaining browned butter in skillet; cook over medium, stirring often, until softened, about 2 minutes. Stir in cream and 2 ounces (about 1/4 cup) of the goat cheese until smooth. Remove from heat; spoon mixture into a large bowl. Stir in mashed sweet potatoes, eggs, salt, pepper, and nutmeg. Transfer mixture to prepared baking dish.
Cut remaining 4 ounces (about 1 1/4 cups) goat cheese into 1/4-inch-thick disks. Arrange disks over sweet potato mixture; sprinkle with rosemary-pecan mixture. Bake in preheated oven until top begins to brown, about 30 minutes. Let stand 5 minutes.
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