Layered Brown Butter Sage Sweet Potatoes with Feta Custard
Sweet potatoes are a wintertime favorite. They are paired with a cinnamon and sage brown butter and topped with a slightly salty feta custard. If desired, sliced ham or cooked bacon could be added to make it a full-meal dish. It goes together in minutes and is baked within an hour. It also can easily be doubled for a dinner party and can be made the day before and reheated in the oven. It is sure to please!
6 servings
INGREDIENTS:
¼ cup butter + 1 tablespoon softened butter, divided
6 fresh sage leaves, sliced into ¼ inch ribbons
½ teaspoon cinnamon
½ teaspoon sea salt
1 ½ pounds sweet potato, peeled, thinly sliced on a mandolin
2 large eggs, beaten
½ cup Greek full-fat yogurt
¼ teaspoon kosher salt
¼ teaspoon fresh grated nutmeg
¼ teaspoon fresh ground black pepper
¼ cup feta cheese, finely crumbled or grated
DIRECTIONS:
Preheat oven to 375°F. Butter an eight-by-eight baking pan with one tablespoon softened butter.
In a sauté pan, heat one-fourth cup of butter and sage leaf ribbons over medium-high heat. Cook until just beginning to brown. Remove from the heat and add the cinnamon and sea salt. Toss the sliced sweet potatoes with the browned sage butter. Layer evenly in the prepared baking pan. Cover tightly with foil and bake until the sweet potatoes are tender, about thirty to forty minutes depending on the sweet potatoes' thickness.
Whip the eggs, yogurt, salt, nutmeg, and black pepper together. Fold in the feta cheese. Pour over the top of the sweet potatoes, coating evenly. Return to the oven and bake until the custard is set and browned on top, about 20 minutes. If not browned on top, it can be placed under the broiler for a few minutes.
Note: This dish can be baked one day ahead and cooled completely, then chilled, covered with foil. Reheat, covered, in a 375° F oven until hot, about thirty minutes.
Layered Brown Butter Sage Sweet Potatoes with Feta Custard
Ingredients
- ¼ cup butter + 1 tablespoon softened butter, divided
- 6 fresh sage leaves, sliced into ¼ inch ribbons
- ½ teaspoon cinnamon
- ½ teaspoon sea salt
- 1 ½ pounds sweet potato, peeled, thinly sliced on a mandolin
- 2 large eggs, beaten
- ½ cup Greek full-fat yogurt
- ¼ teaspoon kosher salt
- ¼ teaspoon fresh grated nutmeg
- ¼ teaspoon fresh ground black pepper
- ¼ cup feta cheese, finely crumbled or grated
Instructions
- Preheat oven to 375°F. Butter an eight-by-eight baking pan with one tablespoon softened butter.
- In a sauté pan, heat one-fourth cup of butter and sage leaf ribbons over medium-high heat. Cook until just beginning to brown. Remove from the heat and add the cinnamon and sea salt. Toss the sliced sweet potatoes with the browned sage butter. Layer evenly in the prepared baking pan. Cover tightly with foil and bake until the sweet potatoes are tender, about thirty to forty minutes depending on the sweet potatoes' thickness.
- Whip the eggs, yogurt, salt, nutmeg, and black pepper together. Fold in the feta cheese. Pour over the top of the sweet potatoes, coating evenly. Return to the oven and bake until the custard is set and browned on top, about 20 minutes. If not browned on top, it can be placed under the broiler for a few minutes.
Notes:
This dish can be baked one day ahead and cooled completely, then chilled, covered with foil. Reheat, covered, in a 375° F oven until hot, about thirty minutes.
Calories
252.35Fat (grams)
13.31Sat. Fat (grams)
7.99Carbs (grams)
26.82Fiber (grams)
3.91Net carbs
22.91Sugar (grams)
10.34Protein (grams)
7.38Sodium (milligrams)
488.73Cholesterol (grams)
95.25