Cooking Instructions
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Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
Prick the
Sweet Potatoes (1.8 kg)
several times with the tines of a fork, and bake for 1 hour, or until tender when tested with a knife. Set aside.
Step 3
Meanwhile, heat
Unsalted Butter (55 g)
in a medium sauté pan. Cook the butter over medium-low heat for three minutes, watching carefully, until brown flecks begin to form.
Step 4
Immediately remove the pan from the heat and add the
Shallots (320 g)
and
Brown Sugar (15 g)
. Cook over medium-low heat for 20 minutes, stirring occasionally, until the shallots are tender and lightly browned. Set aside.
Step 5
In a medium bowl, combine the
Walnuts (185 g)
,
All-Purpose Flour (95 g)
,
Parmesan Cheese (90 g)
,
Fresh Sage (4 g)
,
Crushed Red Pepper Flakes (as needed)
,
Brown Sugar (25 g)
, the remaining
Unsalted Butter (70 g)
, and
Kosher Salt (to taste)
(1 tsp).
Step 6
Using your fingers, pinch the mixture together to form large crumbles. Set aside.
Step 7
Peel the potatoes and place the flesh in a large mixing bowl, discarding the skin. With a hand mixer on low speed or a potato masher, beat the potato mixture until smooth.
Step 8
Fold in the shallot mixture, the remaining
Brown Sugar (15 g)
,
Whole Milk (120 mL)
, remaining
Crushed Red Pepper Flakes (as needed)
, and
Kosher Salt (to taste)
(around 2 tsp). Stir to combine.
Step 9
Lower the oven temperature to 375 degrees F (190 degrees C).
Step 10
Transfer to a 9x13-inch. Sprinkle the crumble mixture evenly over the potatoes and bake for 30 minutes, until the crumble is browned and the potatoes are heated through.
Step 11
Serve hot and enjoy!
