Cooking Instructions
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Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
Prick the
Sweet Potatoes (12 cups)
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 (1/4 cup)
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 (2 cups)
and
Brown Sugar (1 Tbsp)
. 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 (1 1/2 cups)
,
All-Purpose Flour (3/4 cup)
,
Parmesan Cheese (1 cup)
,
Fresh Sage (2 Tbsp)
,
Crushed Red Pepper Flakes (1/4 tsp)
,
Brown Sugar (2 Tbsp)
, the remaining
Unsalted Butter (1/3 cup)
, 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 (1 Tbsp)
,
Whole Milk (1/2 cup)
, remaining
Crushed Red Pepper Flakes (1/4 tsp)
, 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!
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