Sweet Potato Casserole with Sage
Roasted and pureed sweet potatoes with sage, maple syrup and parmesan cheese.
Equipment
- Food processor
- Immersion blender optional
- Sheet pan
- Casserole dish 2 quarts
- Sauté pan
- Spatula
- Mixing Bowl
Ingredients
- 4 pounds sweet potatoes halved lengthwise
- 1½ cup heavy cream
- 6 ounces parmesan cheese shredded, plus more for topping
- ½ cup butter unsalted
- ¼ cup sage leaves very loosely packed, about 20 leaves
- ¼ cup shallot chopped
- 2 tablespoons maple syrup
- ½ tablespoon thyme dried double if using fresh
- ½ tablespoon salt
- ½ tablespoon ground black pepper
Instructions
- Preheat the oven to 400°F, 200°C, or gas mark 6.
- Place the halves of the sweet potatoes cut side down on the baking sheet and bake for 30 minutes or until soft. Remove from the oven and allow to cool.
- While the potatoes are cooling heat the sauté pan over medium heat. Add the butter and sage. Cook until the sage becomes fragrant, about 3 minutes, and add the shallots. Continue to cook until the shallots turn translucent and the butter has started to brown. Remove from the heat.
- Once the potatoes are cool enough to handle remove the skin and place in a large bowl or food processor. Add the parmesan cheese, thyme, salt, pepper, maple syrup, cream, and sage mixture to the sweet potatoes. Blend until the potatoes have been pureed.
- If using a food processor this might need to be done in batches but add the potatoes, half of the cream, and the sage mixture and blend until they have been pureed. Pour that mixture into the bowl. Add the remaining sweet potatoes, cream, thyme, salt, pepper, and maple syrup to the food processor and blend until pureed. Pour that into the mixing bowl and stir in the parmesan cheese.
- Pour the pureed sweet potato mixture into a casserole baking dish and top with additional parmesan cheese if desired. Bake for 20 minutes uncovered or until the top starts to brown.
- Remove from the oven and allow to cool for 15 minutes before serving.
Nutrition
Serving: 1servingCalories: 276kcalCarbohydrates: 26gProtein: 6gFat: 17gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 48mgSodium: 358mgPotassium: 437mgFiber: 4gSugar: 7gVitamin A: 16688IUVitamin C: 4mgCalcium: 183mgIron: 1mg
Nutrition Disclaimer*
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