Laced with garlic and rosemary and topped with pecans and goat cheese, this easy casserole gives a savory wink to the traditional sweet-on-sweet Turkey Day staple.

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Ingredients

Directions

  • Preheat oven to 400°. Pierce sweet potatoes with a fork; arrange on a foil-lined baking sheet. Bake until tender, about 1 hour. Cool 30 minutes. Halve each potato and scoop flesh into a medium bowl. Discard skins. Mash sweet potato pulp with a potato masher or fork until quite smooth.

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  • In a small saucepan, melt butter over medium heat. Add rosemary and garlic; cook until butter just begins to turn golden. Discard rosemary and garlic. Add butter and cream to sweet potatoes; stir to combine. Season mixture with kosher salt and pepper.

  • Spread potatoes in a buttered 1 1/2-quart baking dish. Top with chopped pecans and small pieces of goat cheese. Bake, uncovered, until cheese is lightly golden, about 25 minutes.

Make Ahead

You can prepare the sweet potato mixture 1 day ahead. Transfer it to the buttered baking dish as directed, but do not top with pecans or goat cheese. Cover pan tightly with foil and chill up to 24 hours. When ready to complete the dish, bake the potatoes, still covered in foil, in a 400° oven for 20 minutes. Remove foil, top with pecans and goat cheese, and bake until cheese is lightly golden, 20 to 25 minutes more.

Nutrition Facts

341 calories; 23 g total fat; 50 mg cholesterol; 298 mg sodium. 29 g carbohydrates; 7 g protein;

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