GRATED SWEET POTATO CASSEROLE RECIPES

Steps:

• Arrange racks in upper and lower thirds of oven; preheat to 350°. Prick potato skins with a fork and place cut side down on 2 foil-lined rimmed baking sheets. Roast potatoes, rotating sheets halfway through, until very tender when squeezed, 70–90 minutes. Let cool on sheets. Increase oven temperature to 400°.
• While potatoes roast, cook rosemary, sage, and 6 Tbsp. butter in a small saucepan over medium heat, stirring occasionally, until butter foams, then browns, and herbs are golden and crisp, about 5 minutes; let cool.
• Scoop out flesh from potatoes and transfer to a large bowl (discard skins). Spoon about half of warm butter and fried herbs into bowl with potatoes. Add breadcrumbs to saucepan with remaining butter-herb mixture and toss to coat; season with salt and pepper. Transfer to a small bowl.
• Heat remaining 2 Tbsp. butter in same saucepan over medium. Add shallots and cook, stirring often, until translucent and golden around the edges, about 5 minutes. Add cream and bring to a simmer. Remove from heat and, using an immersion blender, blend cream mixture until smooth. Transfer to bowl with potatoes. Add eggs and Parmesan. Blend with immersion blender until light and smooth. Season with salt and pepper.
• Transfer potato mixture to a shallow 2-qt. baking dish, smoothing top. Using a spatula or the back of a large spoon, create some peaks and valleys. Top with breadcrumb mixture. Bake casserole until top is golden and crisp, 20–25 minutes. Sprinkle lemon zest over. Let cool 10 minutes before serving.
• Do Ahead: Casserole, without breadcrumbs, can be made 3 hours ahead. Fully assembled casserole can be made 1 day ahead; cover with foil and chill. Let come to room temperature before baking.

Steps:

• Preheat oven to 350°F. Butter a 13- x 9-inch baking dish, and set aside. 
• Place sweet potato chunks in a large pot, and add water to cover. Bring to a boil over medium-high. Reduce heat to medium-low, and simmer until potatoes are tender when pierced with a fork, 15 to 20 minutes. Drain potatoes in a colander, and let cool 10 minutes.
• Meanwhile, stir together orange zest and juice in a small bowl. Stir in melted butter until combined. 
• Stir together brown sugar, cinnamon, nutmeg, and salt in a separate small bowl. 
• Arrange half of the sweet potato chunks in an even layer in prepared baking dish. Sprinkle with half of the brown sugar mixture, and drizzle with half of the butter mixture. Sprinkle with half of the toasted pecans. Repeat process with remaining sweet potatoes, brown sugar mixture, butter mixture, and toasted pecans. Top evenly with marshmallows.
• Bake in preheated oven until marshmallows are golden and casserole is bubbling around edges, 20 to 30 minutes. Serve hot.