This holiday season, skip the usual marshmallow-topped casserole and serve this Savory Sweet Potato Casserole for a change of pace.
Ingredients
5 pounds sweet potatoes (5 to 6 large potatoes)1 large (1 1⁄2 oz.) shallot, grated (1 1⁄2 Tbsp.)1/3 cup whole milk2 large eggs, beaten1 1/2 teaspoons chopped fresh sage1/4 teaspoon ground nutmeg1 cup unsalted butter, melted, divided2 1/2 teaspoons kosher salt, divided1 1/4 teaspoons black pepper, divided1 1/2 cups pecan halves, roughly chopped1 1/2 cups coarsely ground day-old sourdough breadcrumbs (2 1⁄2 oz.)2 ounces Parmigiano-Reggiano cheese, shredded (about 1⁄2 cup)1 teaspoon Chopped fresh flat-leaf parsley
Directions
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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