Ingredients:
5 pounds sweet potatoes (5 to 6 large)
1 large shallot
1/3 cup whole milk
2 large eggs, beaten
1 1/2 teaspoon chopped fresh sage
1/4 teaspoon nutmeg
1 cup unsalted butter, melted, divided
2 1/2 teaspoons Kosher salt, divided
1 1/4 teaspoon black pepper
1 1/2 cups Pecan halves, roughly chopped
1 1/2 cups coarsely ground day-old sourdough
breadcrumbs
2 ounces Parmigiano-Reggiano cheese, about 1/2 cup
Chopped flat leaf parsley
2 ounces Parmigiano-Reggiano cheese, about 1/2 cup
Chopped flat leaf parsley
Directions:
Preheat oven to 350°F. Place potatoes on an aluminum foil-lined baking sheet. Bake in preheated oven until very tender when pierced with a knife, about 1 1⁄2 hours. Cool 30 minutes. Peel and discard potato skins.
Stir together potatoes, shallot, milk, eggs, sage, nutmeg, 1⁄2 cup of the melted butter, 2 teaspoons of the salt, and 1 teaspoon of the pepper with a fork until mostly smooth. Pour mixture into a lightly greased 13- x 9-inch baking dish.
Combine pecans, breadcrumbs, cheese, and remaining 1⁄2 cup butter, 1⁄2 teaspoon salt, and 1⁄4 teaspoon pepper in a medium bowl. Sprinkle pecan mixture in an even layer over potato mixture.
Bake, uncovered, at 350°F until topping is golden brown, 28 to 30 minutes. Sprinkle with parsley.
Stir together potatoes, shallot, milk, eggs, sage, nutmeg, 1⁄2 cup of the melted butter, 2 teaspoons of the salt, and 1 teaspoon of the pepper with a fork until mostly smooth. Pour mixture into a lightly greased 13- x 9-inch baking dish.
Combine pecans, breadcrumbs, cheese, and remaining 1⁄2 cup butter, 1⁄2 teaspoon salt, and 1⁄4 teaspoon pepper in a medium bowl. Sprinkle pecan mixture in an even layer over potato mixture.
Bake, uncovered, at 350°F until topping is golden brown, 28 to 30 minutes. Sprinkle with parsley.
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