Savory Sweet Potato Casserole
Makes one 9 X 7 X 2 casserole Serves 6 to 8
This is Melissa Novak's (Frontera and XOCO pastry chef) most requested recipe by both her family and friends during the holiday season. Over the years, she has made many variations of this dish, but the classic one is still the favorite. It's not your typical sweet potato casserole, this one is more savory and really allows the natural flavors of the sweet potato to shine through. However, if you're looking for something sweeter, you can follow this recipe and sprinkle the top with additional brown sugar 3/4 of the way through the cooking time. Alternatively, if you're looking to make it more savory, you can add 2/3 cup chopped onion along with 3 chopped cloves of garlic that have been sauteed. Fold them in just before you add the seasonings.
4 pounds sweet potatoes
4 large eggs
1/3 cup lightly packed dark brown sugar
1/3 cup sour cream
1 cup heavy whipping cream
1/3 cup marscarpone cheese
1 1/2 teaspoon chopped fresh thyme
1 teaspoon ground black pepper
Preheat the oven to 325 degrees.
Arrange the sweet potatoes on a foil-lined baking sheet. Using a knife, poke several holes in each of the potatoes to allow the steam to escape. Once the oven has reached the correct temperature, place the baking sheet in and bake for approximately 45 minutes or until soft. Allow to cool, once handleable, peel and discard the skins.
Raise the oven temperature to 350 degrees.
Using an old fashioned potato masher, mash the potatoes until you have achieved a smooth consistency. Switch to a large whisk, and incorporate the eggs, one at a time. Whisk in the brown sugar, then the sour cream, heavy cream, and mascarpone, mixing well between each addition. Add the seasonings, thyme, black pepper, and 2 teaspoons kosher salt. Once combined, scrape into a 9 X 7 X 2 casserole dish. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 to 20 minutes or until the center is just set.