Name: Savory Sweet Potato Casserole
Yield: 12 servings
Ingredients: 5 pounds medium sweet potatoes, halved lengthwise; ¼ cup rosemary leaves; ¼ cup sage leaves; ½ cup (1 stick) unsalted butter, divided; 1½ cups coarse fresh sourdough breadcrumbs; Kosher salt, freshly ground pepper; 4 small or 2 large shallots, chopped; 1½ cups heavy cream; 2 large eggs, beaten to blend; 5 ounces finely grated Parmesan (about 1⅔ cups); 1 teaspoon finely grated lemon zest

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Alex Lau

Brown butter and rosemary are the ultimate, timeless pairing for sweet potatoes. Making your own breadcrumbs from sourdough bread shoots this recipe into all-star status, but using store-bought in a pinch is perfectly fine too.

Recipe notes