Savory Sweets / discard those yucky marshmallows
Savory, creamy mashed sweets, swirls of browned butter, w/ crunchy parm/ panko, crumbled bacon.
Ing 3.5lb sweet potato 1/2 c sour cream 1/2 c parm, 2 minced gar/cl. Browned butter & crispy sage: 8oz salted butter. in 1″ cubes 15 sage leaves Topping: 3/4 cup panko 1/2 c parmesan , finely grated s/p 5oz bacon , streaky, cooked golden then fine-chp.
Method Place sweets on foil lined sheetpan; bake 1 hour 15 min (small) to 1 hour 40 minutes (large) (knife test). Cool til they can be handled (but still piping hot inside). Brown Butter Melt butter in pan on med; when it starts to foam, add sage leaves. Cook golden a min, then drain on p/towels (will crisp when cool). Leave butter on stove til foam dies down; see black bits on the bottom of the pan (will smell nutty). Strain thru p/towel lined sieve. Topping: Crumble sage leaves by hand (chop if not fully crisp); place in bowl. Add 1/4 cup Browned Butter, panko, parm, garlic, s/p, mix. Mash: slit potatoes down middle, then scoop flesh into bowl. Add 1/4 cup Browned Butter, sour cream, parm, s/p. Mash or elec/mixer smooth (food processor makes potato gluey).
Assemble & bake: Place 1/2 potatoes in b/dish. Make swirls across surface with spoon (as catchall for butter), then drizzle over 1/4 cup Browned Butter. Cover butter pools w/ rest potato – the less you disturb the butter, the better. Sprinkle on Topping. Bake 25 min; top is golden, edges are bubbling. Sprinkle w/ crumbled bacon, then bake 5 min. Drizzle w/ leftover butter, then serve.
Make ahead – assemble all except bacon. Fridge 2-3 days, then bake, sprinkle w/ bacon, bake again.
Can also bake til golden, then while still warm, pop back in oven a few min to reheat topping.