4 large sweet potatoes
6 sage leaves
2 tablespoons fresh rosemary
2 tablespoons fresh oregano
2 cloves garlic, minced
¼ cup butter
¼ cup milk
2 tablespoons pecorino romano
1 cup panko
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon pepper
Preheat oven to 350°F (175°C). Drizzle sweet potatoes with olive oil, sprinkle with salt, and prick them with a fork. Roast for 1 hour or until tender.
Allow the sweet potatoes to cool, then peel and mash in a bowl using a ricer. Mix in milk and egg and combine until well incorporated.
In a loaf pan, melt butter over medium heat. Add sage, rosemary, oregano, and garlic. Cook until the butter browns and the herbs release their aroma. Remove from heat and add only the infused butter to the sweet potato mash. Season with salt and pepper.
Finely chop the cooked herbs and garlic. In the same pan, heat olive oil, add the chopped herbs, and stir in panko breadcrumbs. Cook until the mixture is browned and toasted.
Transfer sweet potato mixture into a loaf pan. Top with herb and garlic panko mixture. Bake for 25 minutes or until top is golden brown.
Remove from oven, let it cool for a few minutes, and serve. Enjoy!