Savory Sweetpotato Casserole with Herbs, Walnuts, and Brown Butter

Ingredients

• 5 lbs of oranges – or yellow/white-fleshed sweetpotatoes, or a combination, halved lengthwise
• 1/2 cup of unsalted butter (1 stick)
• 2 shallots, cut into 1/4-inch diced
• 1/4 cup of fresh sage leaves
• 2 tablespoons of fresh rosemary leaves
• 2 tablespoons of fresh thyme leaves
• 1 1/2 cups of heavy cream
• 1 cup of shredded Asiago cheese
• 2 teaspoons of pepper, or more to taste
• 2 large eggs, lightly beaten
• 1/2 cup of chopped walnuts
• 1/4 cup of panko

Instructions

Step 1: Bake the Sweetpotatoes

Preheat the oven to 350°F and arrange racks in the upper and lower third of the oven.

Line two large rimmed baking sheets with foil. Arrange the sweetpotatoes on the foil, cut side down, and bake until very tender, 1 to 1 1/2 hours. Set aside to cool. Increase the oven to 400°F.

Step 2: Prepare the Herb Butter

Meanwhile, in a medium saucepan over medium heat, combine the butter, shallots, sage, rosemary, and thyme. Cook, stirring occasionally, until the butter browns, the shallots are tender, and the herbs are crisped, about 6 minutes.

Step 3: Make the Filling

Scoop the flesh from the sweetpotatoes into a large bowl (discard the skins). Add about half of the butter mixture and mash. Add the cream, cheese, salt, and pepper. Add more salt and pepper to taste. Stir in the eggs. Transfer the mixture to a 2-quart baking dish and bake until almost heated through, 20 to 25 minutes.

Step 4: Prepare the Topping

Meanwhile, stir the walnuts and panko to the saucepan with the remaining butter mixture, tossing to coat.

Step 5: Finish & Bake

Sprinkle the walnut mixture on top of the casserole and continue baking until heated through and browned on top, 5 to 10 minutes. (If the topping gets too brown before the casserole is heated through, loosely cover with foil.)