Ingredients:

  • 4 lbs Sweet Potatoes (Orange Flesh), peeled and cut into roughly 2-inch chunks
  • 6 Tbsp Unsalted Butter (for browning)
  • 2 medium Shallots, finely minced
  • 2 cloves Garlic, minced
  • 1/2 cup Heavy Cream (35% Fat), warmed gently
  • 1 tsp Fresh Thyme Leaves, finely chopped
  • 1/2 cup Gruyère Cheese, freshly grated
  • 1/2 tsp Smoked Paprika
  • 5 tsp Kosher Salt (or to taste)
  • 1/2 tsp Freshly Ground Black Pepper
  • 4 Tbsp Unsalted Butter (melted, for topping)
  • 1 cup Panko Breadcrumbs
  • 1/2 cup Pecans, roughly chopped
  • 1 Tbsp Fresh Sage Leaves, finely chiffonade
  • 1/4 cup Parmesan Cheese (Parmigiano Reggiano), freshly grated
  • Pinch Salt & Pepper (for topping)

Instructions:

  1. Cook the Potatoes: Place the peeled and chunked sweet potatoes in a large pot. Cover with cold, heavily salted water. Bring to a boil, then reduce heat and simmer until fork-tender (about 15-20 minutes).
  2. Drain and Steam: Drain the potatoes immediately and return them to the empty, hot pot. Shake the pot gently over low heat for 1–2 minutes to release residual moisture.
  3. Brown the Butter: In a small non-stick pan, melt 6 Tbsp of butter over medium heat. Continue cooking, swirling occasionally, until the milk solids turn deep golden brown and release a rich, nutty aroma (beurre noisette).
  4. Sauté Aromatics: Immediately remove the browned butter from the heat. Add the minced shallots and garlic to the hot butter and let them sizzle for 1 minute. Stir in the smoked paprika and fresh thyme. Set aside.
  5. Mash: Transfer the hot potatoes to a large mixing bowl (or run through a ricer). Gently mash until smooth. Avoid over-mashing.
  6. Fold in Base Ingredients: Pour the warm browned butter mixture and the warm heavy cream into the mashed potatoes. Mix lightly until just combined.
  7. Add Cheese and Season: Fold in the grated Gruyère cheese, then taste and adjust seasoning aggressively with salt and pepper. The mixture should be highly seasoned before baking.
  8. Spread: Transfer the sweet potato mixture into a lightly greased 9x13 inch casserole dish and smooth the top evenly.
  9. Combine Crumb: In a medium bowl, combine the 4 Tbsp of melted butter, Panko breadcrumbs, toasted pecans, chopped fresh sage, and grated Parmesan cheese. Mix until the breadcrumbs are evenly coated and moist.
  10. Top and Bake: Sprinkle the crumb topping evenly over the sweet potato base. Bake in a preheated oven at 375°F (190°C) for 30–35 minutes, or until the filling is piping hot and the topping is deeply golden and crispy.
  11. Rest: Remove the casserole from the oven and let it rest for 10 minutes before serving.