Recipe: Butter and Herb Sweet Potatoes

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.

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.

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.

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

Done!

Time to eat up and enjoy.

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