Savory Sweetpotato Casserole with Herbs and Brown Butter / Jill Silverman Hough

Ingredients

• 5 pounds orange or yellow/white-fleshed sweetpotatoes, or a combination, halved lengthwise
• 1/2 cup (1 stick) unsalted butter
• 2 shallots, cut into 1/4-inch dice
• 1/4 cup fresh sage leaves
• 2 tablespoons fresh rosemary leaves
• 2 tablespoons fresh thyme leaves
• 1 1/2 cups heavy cream
• 1 cup shredded Asiago cheese
• 4 teaspoons coarse kosher salt, or more to taste
• 2 teaspoons pepper, ideally freshly ground, or more to taste
• 2 large eggs, lightly beaten
• 1/2 cup chopped walnuts
• 1/4 cup panko