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Season's Eatings
Good House Keeping - US
|November/December 2025
Make entertaining easy with festive mains, crowd-pleasing sides, and desserts that taste as good as they look.
(Not So) Sweet Potato Casserole
This new take on an old favorite replaces marshmallows with a mix of buttery breadcrumbs, toasty pecans, and fresh herbs for a side that's far from traditional.
Active 25 min.
Total 1 hr. 30 min. plus cooling
1 Tbsp olive oil
4 lbs sweet potatoes (about 7), halved lengthwise
12 Tbsp (1½ sticks) unsalted butter, divided
¼ cup plus 2 Tbsp sage leaves, divided
3 Tbsp rosemary leaves, divided
3½ oz sourdough bread, cut into 2-in. pieces
½ cup pecans, roughly chopped
2 tsp dark brown sugar Kosher salt and pepper
1 small shallot, sliced
½ cup whole milk
2 large eggs
1. Heat oven to 425°F. Drizzle oil on rimmed baking sheet and place sweet potatoes cut sides down, coating bottoms in oil. Cover tightly with foil. Bake until potatoes are tender, 38 to 42 min. Let cool 10 min.
2. Meanwhile, melt 4 Tbsp butter in medium skillet on medium. Roughly chop¼ cup sage and 2 Tbsp rosemary and cook, undisturbed, until herbs are crispy and butter is just browned, 3 to 4 min. Transfer to medium heatproof bowl to cool, 5 min. Using rubber spatula, crush herbs to form some coarse as well as fine pieces.
3. In high-speed blender, blend bread until coarsely ground. Transfer to bowl with herbs. Toss in pecans, brown sugar, and 1/4 tsp each salt and pepper.
4. Melt remaining 8 Tbsp butter with 1/4 tsp salt in small saucepan on medium. Add shallot and remaining 2 Tbsp sage and Tbsp rosemary; cook 1 min. Add milk and bring to a simmer. Remove from heat and let sit until ready to use.
5. When sweet potatoes are ready, remove from oven and reduce oven temp to 375°F.
6. Scoop flesh from sweet potatoes (discarding skin) into large bowl and mash with 1/4 tsp salt. Strain infused milk mixture through sieve over sweet potatoes and stir to combine. Slowly stir in 1 egg at a time until combined.
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