Savory Sweet Potato Casserole

<strong></strong>Heat oven to 425°F. Drizzle oil on rimmed baking sheet and place sweet potatoes cut sides down, coating bottoms in oil. Cover tightly with foil. Bake until potatoes are tender, 38 to 42 minutes. Let cool 10 minutes.

Meanwhile, melt 4 tablespoons butter in medium skillet on medium. Roughly chop 1/4 cup sage and 2 tablespoons rosemary and cook, undisturbed, until herbs are crispy and butter is just browned, 3 to 4 minutes. Transfer to medium heatproof bowl to cool, 5 minutes. Using rubber spatula, crush herbs to form some coarse as well as fine pieces.

In high-speed blender, blend bread until coarsely ground. Transfer to bowl with herbs. Toss in pecans, brown sugar, and 1/4 teaspoon each salt and pepper.

Melt remaining 8 tablespoons butter with 1/4 teaspoon salt in small saucepan on medium. Add shallot and remaining 2 tablespoons sage and tablespoon rosemary; cook 1 minute. Add milk and bring to a simmer. Remove from heat and let sit until ready to use.

When sweet potatoes are ready, remove from oven and reduce oven temperature to 375°F.

Scoop flesh from sweet potatoes (discarding skin) into large bowl and mash with ¼ teaspoon salt. Strain infused milk mixture through sieve over sweet potatoes and stir to combine. Slowly stir in 1 egg at a time until combined.

Transfer to 2½-quart casserole dish and spread evenly. Scatter with breadcrumb mixture, leaving ½ inch space all around. Bake until sweet potatoes are warmed and puffed and top is browned, 20 to 25 minutes.