Butter and Herb Sweet Potatoes: 3ten.ca
Recipes

Recipe: Butter and Herb Sweet Potatoes

Butter and Herb Sweet Potatoes: 3ten.ca

Butter and herb sweet potatoes! This rich and savoury dish is a great addition to your Thanksgiving dinner. It’s full of depth of flavour. Okay, let’s get cooking!

Ingredients

  • 5 pounds of sweet potatoes
  • 1/4 cup of rosemary and sage leaves
  • 1 stick of salted butter
  • 1 1/2 cup of gluten free panko
  • 2 shallots
  • 1 1/2 cup of soy milk
  • 2 eggs
  • 2 cups of fresh parmesan cheese
  • 1 teaspoon of lemon zest
  • salt and pepper to taste

First, turn the oven to 350 degrees on bake and wash the sweet potatoes. Cut then in half, and then in half again. Bake until they’re soft, about 75 minutes.

Butter and Herb Sweet Potatoes: 3ten.ca

Next, it’s time to make the herb butter. This recipe is adapted from the Bon Appétit site – savory sweet potato casserole.

Okay, time for the herb butter. First, de-stem the rosemary and the sage. Then, in a pan add the herbs and 6 tablespoons of butter. Start on low heat and slowly work your way up until the herbs are crispy.

Herb Butter: 3ten.ca
Herb Butter: 3ten.ca
Herb Butter: 3ten.ca

Done with the herb butter – divide in two and set aside.

When the potatoes are done, scoop out with a spoon into a dish and add 1/2 of the herb butter and set aside.

In the same pan, toast the panko and then set aside.

Again, using the same pan, add in 2 tablespoons of butter and the diced shallots. Fry them until they’re nice and and dark. Add the milk and simmer.

Next, add the milk to the potatoes, along with the eggs, the shredded parmesan cheese and the lemon zest. Blend well. Mix in the panko, or put it on top. Bon Appétit puts it on top, and I mixed them in – your call.

Butter and Herb Sweet Potatoes: 3ten.ca

Then bake in the oven at 400 degrees for 25 minutes.

Butter and Herb Sweet Potatoes: 3ten.ca

Done!

Time to eat up and enjoy.

Butter and Herb Sweet Potatoes: 3ten.ca

Thanks so much for visiting and I hope you enjoy the long weekend!

Butter and Herb Sweet Potaotes

Author: Ali
Servings: 8 people
Butter and herb sweet potatoes! This rich and savoury dish is a great addition to your Thanksgiving dinner. It’s full of depth of flavour. Okay, let’s get cooking!
Prep Time30 minutes
Cook Time1 hour 40 minutes
CourseDinner
CuisineFrench

Ingredients

  • 5 pounds of sweet potatoes
  • 1/4 cup of both rosemary and sage leaves
  • 1 stick of salted butter
  • 1 1/2 cup of gluten free panko
  • 2 shallots
  • 1 1/2 cup of soy milk
  • 2 large eggs
  • 2 cups of fresh parmesan cheese
  • 1 teaspoon of lemon zest
  • salt and pepper to taste

Instructions

  • First, turn the oven to 350 degrees on bake and wash the sweet potatoes. Cut then in half, and then in half again. Bake until they’re soft, about 75 minutes.
  • Okay, time for the herb butter. First, de-stem the rosemary and the sage. Then, in a pan add the herbs and 6 tablespoons of butter. Start on low heat and slowly work your way up until the herbs are crispy.
  • Done with the herb butter – divide in two and set aside.
  • When the potatoes are done, scoop out with a spoon into a dish and add min 1/2 of the herb butter and set aside.
  • In the same pan, toast the panko and then set aside.
  • Again, using the same pan, add in 2 tablespoons of butter and the diced shallots. Fry them until they’re nice and and dark. Add the milk and simmer.
  • Next, add the milk to the potatoes, along with the eggs, the shredded parmesan cheese and lemon zest. Blend well. Mix in the panko, or put it on top. Bon Appétit puts it on top, and I mixed them in – your call.
  • Then bake in the oven at 400 degrees for 25 minutes. Done! Eat up and enjoy.

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