Sweet Potato Casserole

Ingredients

• 4 lbs Sweet Potatoes
• 2 Rosemary Sprigs, leaves removed
• 6 Sage Leaves
• 1 stick Butter, divided as 6 T and 2 T
• ½-¾ C Panko Breadcrumbs, or any homemade (see notes)
• 2 Large Shallots, diced
• ¾ C Heavy Cream
• 1 Large Egg
• 1 C Freshly Grated Parmigiano Reggiano
• Freshly Ground Black Pepper, to taste
• Kosher Salt, to taste

Instructions

1. 1 Scrub The Sweet Potatoes: Scrub the sweet potatoes. Either poke several holes in them with a fork, and microwave for 10 minutes, or until done, or cut in half lengthways and bake at 350 about an hour, or until done. Let cool, then scoop the flesh into a large bowl, discarding the skins (see notes, below).
2. 2 In A Saucepan, Melt 6 T: In a saucepan, melt 6 T butter over medium-low heat. Add the rosemary and sage. Cook, stirring occasionally, until the butter is browned and the herbs are crispy. Add half the butter/herb mix to the potatoes. Add the breadcrumbs to the pan, stirring to coat with the butter and herbs. Set the breadcrumbs aside in a small dish.
3. 3 Using The Same Pan, Melt 2: Using the same pan, melt 2 T butter over medium heat. Add the shallots and cook, stirring occasionally, until the shallots are beginning to brown. Add the heavy cream and heat until simmering. Remove from heat and allow to cool slightly.
4. 4 Using A Regular Or Immersion Blender: Using a regular or immersion blender, blend cream and shallots until smooth. Add to potato mixture, along with the egg and parmesan cheese.
5. 5 Using An Immersion Blender Or Hand: Using an immersion blender or hand mixer, mix until smooth. Season with salt and pepper to taste.
6. 6 Spoon Into A 2 Quart Baking: Spoon into a 2 quart baking dish, pressing lightly to smooth even. Top with the breadcrumbs.
7. 7 Bake At 350 For About 20: Bake at 350 for about 20 minutes, or until browned on top.