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Butter and Herb Sweet Potaotes

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
Course: Dinner
Cuisine: French
Servings: 8 people
Author: Ali

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.