I am not a fan of sweet, sweet potato casserole but for Thanksgiving this year, I thought we should do a savory recipe! I threw this together and DAMN it might be one of the best recipes I’ve come up with yet!
Ingredients:
- 4 large sweet potatoes
- 1 stick + 2 Tbsp butter
- 3 sprigs fresh sage leaves
- 1 sprig fresh rosemary leaves
- Salt and pepper to taste
- 1 onion chopped
- 1 cup breadcrumbs
- 4 cloves, minced garlic
- 1/4 cup heavy whipping cream
Directions:
- Preheat oven to 350*
- Poke holes in sweet potatoes and bake for 70-85 minutes until soft
- Remove potatoes from oven and cool
- While potatoes are cooling, melt stick of butter with sage and rosemary, stirring consistently until butter is browned and herbs are crisp
- Pour half of safe butter into a bowl with breadcrumbs and stir
- Pour remaining butter in large bowl
- Melt remaining butter in skillet with chopped onion and garlic. Cook until translucent
- While the onions are cooking, scoop out the insides of the sweet potato and stir in with butter mixture
- Top with onion and garlic, stir to combine, dust with salt and pepper if desired
- Pour in heavy whipping cream. Using an immersion blender, blend until smooth
- Turn oven to 400*
- Scoop into casserole dish and top with breadcrumb mixture
- Bake for 8 minutes or until breadcrumbs are golden brown
Stephani's Kitchen 