Rosemary, Sage & Thyme Sweet Potatoes
Recipe - Monticello
Rosemary, Sage & Thyme Sweet Potatoes
Prep Time20 Minutes
Servings8
Cook Time70 Minutes
Ingredients
3 pounds (about 4 large) sweet potatoes, washed and patted dry
¼ cup butter
3 tbsp each chopped fresh rosemary, sage, and thyme
2 tbsp butter
1 small onion, chopped
1½ cups Kemps milk or half & half
2 eggs
1 tsp salt
¼ tsp black pepper
Directions
- Heat oven to 425°F. Poke holes in potatoes with fork. Place potatoes on baking sheet; bake for 40–45 minutes or until fork tender. Let cool slightly on baking sheet. Decrease oven to 400°F.
- Meanwhile, in 1-quart saucepan, melt ¼ cup butter; stir in rosemary, sage, and thyme. Cook over medium heat, stirring occasionally until butter foams and browns, and herbs are golden (5–6 minutes); set aside.
- In same saucepan, melt 2 tablespoons butter; add onion. Cook over medium heat until onion is softened (about 5 minutes); set aside.
- Grease 2-quart baking dish; set aside. Scoop hot flesh from potato skins and place in large mixer bowl. Discard skins. Add herb mixture and onion mixture. Beat on low speed, scraping bowl often, until well mixed. Continue beating, slowly adding milk or half & half, eggs, salt, and pepper, until combined. Continue beating on medium-low speed, scraping bowl occasionally, until mashed and creamy (some lumps may remain). Pour into prepared baking dish.
- Bake for 20–25 minutes, covering with aluminum foil if browning too quickly, or until sweet potato mixture is heated through.
20 minutes
Prep Time
70 minutes
Cook Time
8
Servings
Directions
- Heat oven to 425°F. Poke holes in potatoes with fork. Place potatoes on baking sheet; bake for 40–45 minutes or until fork tender. Let cool slightly on baking sheet. Decrease oven to 400°F.
- Meanwhile, in 1-quart saucepan, melt ¼ cup butter; stir in rosemary, sage, and thyme. Cook over medium heat, stirring occasionally until butter foams and browns, and herbs are golden (5–6 minutes); set aside.
- In same saucepan, melt 2 tablespoons butter; add onion. Cook over medium heat until onion is softened (about 5 minutes); set aside.
- Grease 2-quart baking dish; set aside. Scoop hot flesh from potato skins and place in large mixer bowl. Discard skins. Add herb mixture and onion mixture. Beat on low speed, scraping bowl often, until well mixed. Continue beating, slowly adding milk or half & half, eggs, salt, and pepper, until combined. Continue beating on medium-low speed, scraping bowl occasionally, until mashed and creamy (some lumps may remain). Pour into prepared baking dish.
- Bake for 20–25 minutes, covering with aluminum foil if browning too quickly, or until sweet potato mixture is heated through.
