Potato Casserole (NAPSA)—Perfect with a Thanks- giving turkey, for sure—yet easy enough for a weeknight dinner. Try this for a changeofpace from sweetersweet potato casseroles. SweetPotato Casserole with Herbs, Walnuts and BrownButter Serves 8 to 12 5 Ib. orange- or yellow-fleshed sweetpotatoes, or a combination, halved lengthwise X Sweetpotatoesare low in calories, high in nutrients. A savory sweet potato casserole can be thestar of yournext meal % c. butter shallots, chopped 44 c. fresh sage leaves 2 T.fresh rosemary leaves 2 T. fresh thyme leaves 1% c. cream 1 c. shredded Asiago cheese Salt and pepper large eggs, lightly beaten % c. chopped walnuts %4 c. panko Preheat oven to 350 F. Arrange sweet potatoes on two large rimmed bakingsheets,cut side down, and bake until tender, 1 to 1% hours, Set aside. Increase oven to 400 F. In medium saucepan over medium heat, combine butter, shallots and herbs. Cook, stirring occasionally, until butter browns,shallots are tender, and herbs are crisped, about 6 minutes. Scoop flesh from sweet potatoes into large bowl. Add half of butter mixture, mash. Add cream,cheese, and salt and peppertotaste. Stir in eggs. Transfer to 2-qt. baking dish and bake until almost heated through, 20 to 25 minutes. Stir walnuts and panko into remaining butter mixture, sprinkle on casserole, and continue baking until heated through and browned on top, 5 to 10 minutes. For more recipes, visit at www.ca sweetpotatoes.com. ame Editor's Note: This story can be useful to anyone and of articular interest to readers in the states of California, Arizona, Oregon, Washington, Nevada, Utah andIdaho.
