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  • 3 tablespoons unsalted butter, softened, plus more for pan and foil
  • ⅓ cup grated Parmesan
  • 2 cups heavy cream (or half-and-half)
  • 3 tablespoons fresh sage, chopped
  • 1 tablespoon fresh rosemary, finely chopped
  • 3 fat cloves garlic, grated or minced
  • ¼ teaspoon freshly grated nutmeg
  • 1 ½ teaspoons kosher salt, plus more as needed
  • 3 large eggs, lightly beaten
  • 3 pounds sweet potatoes (about 4 large or 5 medium), peeled
  • Freshly ground black pepper, to taste
  • 1 ⅔ cups/6 1/2 ounces grated Gruyère
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