Brown butter parmesan whipped sweet potato casserole

Photo: Half Baked Harvest

Whole roasted sweet potatoes whipped with brown butter, parmesan, and warm spices, finished with crispy thyme.

From Tieghan Gerard at Half Baked Harvest · @halfbakedharvest

It trades the usual sweet casserole toppings for a savory, make-ahead side with real depth from browned butter.

You need

• 4–5 medium sweet potatoes
• 1 1/2 sticks (12 tablespoons) salted butter
• 6 sprigs fresh thyme
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1/2 teaspoon chipotle chili powder
• 1/2 teaspoon cayenne pepper
• 1/2 cup whole milk
• 2 large eggs, beaten
• 2 tablespoons bourbon (optional)
• salt and pepper
• 1 cup grated parmesan cheese

How to make it

1. Heat the oven to 400°F. Poke holes in the sweet potatoes and bake 1 hour to 1 hour 20 minutes, until very soft. Let cool slightly, then scoop out the flesh.
2. Brown the butter in a skillet over medium heat until golden and nutty. Add the thyme and cook 1 to 2 minutes until crispy, then remove from heat and set some aside for serving.
3. Lower the oven to 350°F. In a food processor, combine the roasted sweet potato flesh, maple syrup, vanilla, cinnamon, chipotle, cayenne, milk, bourbon, parmesan, and 5 to 6 tablespoons of the brown butter. Season with salt and pepper and blend until smooth, then mix in the eggs. A mixer works too.
4. Spoon the whipped sweet potatoes into a buttered 9x13-inch dish and bake 35 to 40 minutes, until set.
5. Spoon the reserved warm brown butter and crispy thyme over the top. Finish with flaky salt and cracked black pepper, and serve warm.

Written in our own words from Tieghan Gerard's recipe, with their quantities. The original: Brown butter parmesan whipped sweet potato casserole, Half Baked Harvest.

Follow Chef on Pinterest for every list as it lands.

More from the list