Categories: Sides

Ingredients

• 4 lbs. sweet potatoes, peeled and cubed
• 4 1/2 tsp kosher salt, divided
• 1/2 cup unsalted butter, softened
• 1/2 cup shredded Parmesan, divided
• 1/4 cup sour cream
• 1/4 cup whole milk
• 2 tbsp. chopped fresh sage
• 1 tbsp. chopped fresh parsley
• 1 tsp garlic powder
• 1 tsp black pepper
• 1/2 tsp ground nutmeg
• Garnish: chopped fresh sage

Directions

1. Preheat oven to broil.

2. In a large Dutch oven, bring potatoes, 3 tsp salt and water to cover by 1 inch to a boil over medium-high heat. Reduce heat to medium-low; cook until fork-tender, about 20 minutes. Drain well, and return to pot. Using a potato masher, mash potatoes to desired consistency. Stir in butter, 1/4 cup cheese, sour cream, milk, sage, parsley, garlic powder, pepper, nutmeg, and remaining 1 1/2 tsp salt. Spoon mixture into a 2-quart baking dish or a medium ovenproof bowl. Sprinkle with remaining 1/4 cup cheese.

3. Broil until cheese is melted, about 3 minutes. Garnish with sage.

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