Brown Butter Sweet Potato Casserole with Pecans & Rosemary
Our version of sweet potato casserole with pecans, rosemary, brown butter, and herbs is a perfect side dish for Thanksgiving.
Ingredients
- 5 pounds California sweetpotatoes halved lengthwise
- 1/4 cup rosemary leaves
- 1/4 cup whole fresh sage leaves
- 1/2 cup unsalted butter, divided
- 2 large shallots peeled and roughly chopped
- 2 cups pecan pieces, toasted
- 1 tablespoon dark brown sugar
- 1 1/2 cups heavy cream
- 2 large eggs beaten
- 1 2/3 cup finely grated Pecorino Romano cheese
- zest of 1 lemon
Instructions
- Arrange the racks in upper and lower thirds of oven; preheat to 350°.
- Prick the sweetpotato skins with a fork and place cut side down on 2 foil-lined rimmed baking sheets. Roast the sweetpotatoes, rotating sheets halfway through, until very tender when squeezed, 70–90 minutes. Let cool on sheets.
- While the sweetpotatoes roast, cook the rosemary, sage, and 6 tablespoons of the butter in a small saucepan over medium heat, stirring occasionally until butter foams, then browns, and the herbs are golden and crisp, - about 5 minutes; let cool.
- Scoop out flesh from the sweetpotato halves and transfer to a large mixing bowl, discarding the skins.
- Spoon half of the brown butter and fried herbs into the bowl with the sweetpotatoes.
- Add the toasted pecan pieces to the bowl of a food processor fitted with the 'S' blade. Add the remaining brown butter-herb mixture and the dark brown sugar then pulse to break down the larger pieces; season with salt and pepper. Transfer to a small bowl.
- Heat the remaining 2 tablespoons of butter in a saucepan over medium heat. Add the shallots and cook, stirring often, until translucent and golden around the edges - about 5 minutes.
- Add the cream and bring to a simmer. Remove from the heat and, using an immersion blender, blend the cream mixture until smooth.
- Transfer to the mixing bowl with potatoes. Add the eggs and Romano cheese. Blend with an immersion blender until light and smooth. Season with salt and pepper to taste.
- Transfer the sweetpotato mixture to a shallow 2-qt. baking dish. Use a spatula or the back of a large spoon, to push the mashed sweetpotatoes to the edges of the baking dish then use it to create some peaks and valleys in the top.
- Top with the pecan mixture. Cover with foil and bake the sweetpotato casserole for 30 minutes. Remove from the oven to a cooling rack, remove the foil then sprinkle the lemon zest over the top. Let cool 10 minutes before serving.
Notes
How to toast pecans:
Bake in a 350-degree oven for 5 to 10 minutes. Stir or shake the pan occasionally so the nuts brown evenly without burning. Once cooled, toasted pecans can be stored in an air-tight container in the refrigerator for up to two weeks.To make ahead:
The fully assembled casserole can be made 1 day ahead of serving; cover with foil and chill. Let come to room temperature before baking as directed. This casserole is good for 4-5 days covered in the refrigerator.Nutrition
Calories: 528kcalCarbohydrates: 43gProtein: 11gFat: 36gSaturated Fat: 16gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gTrans Fat: 0.3gCholesterol: 99mgSodium: 292mgPotassium: 785mgFiber: 8gSugar: 10gVitamin A: 27615IUVitamin C: 6mgCalcium: 253mgIron: 2mg
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