Sweet Potato Casserole with Rosemary and Goat Cheese

Preheat oven to 350°F. Coat a 2-quart baking dish with cooking spray. Melt butter in a large skillet over medium. Add rosemary; cook, undisturbed, until butter foams then turns light brown, about 5 minutes. Transfer rosemary and 1 tablespoon of the browned butter to a medium bowl; stir in pecans, and set aside.

Add shallots to remaining browned butter in skillet; cook over medium, stirring often, until softened, about 2 minutes. Stir in cream and 2 ounces (about 1/4 cup) of the goat cheese until smooth. Remove from heat; spoon mixture into a large bowl. Stir in mashed sweet potatoes, eggs, salt, pepper, and nutmeg. Transfer mixture to prepared baking dish.

Cut remaining 4 ounces (about 1 1/4 cups) goat cheese into 1/4-inch-thick disks. Arrange disks over sweet potato mixture; sprinkle with rosemary-pecan mixture. Bake in preheated oven until top begins to brown, about 30 minutes. Let stand 5 minutes.