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.