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Savory Sweet Potato Casserole

Savory Sweet Potato Casserole Recipe for Every Holiday
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This sophisticated, savory sweet potato casserole offers a refined, earthy alternative to traditional sugary holiday sides. By roasting the potatoes to intensify their natural flavor and pairing them with aromatic fresh rosemary, thyme, and sharp parmesan cheese, this dish provides a balanced and complex profile. Finished with a golden, buttery panko breadcrumb crust, it serves as the perfect elevated centerpiece for any festive gathering, ensuring a satisfying texture and deep, intentional flavor in every bite.

Ingredients

Scale

3 lbs sweet potatoes, peeled and cubed
1/2 cup heavy cream
1 cup parmesan cheese, freshly grated
1 tbsp fresh thyme, minced
1 tsp fresh rosemary, finely chopped
1 cup panko breadcrumbs
4 tbsp unsalted butter, melted
1 tsp kosher salt
2 tbsp olive oil (for roasting)

Instructions

Preheat the oven to 400 degrees Fahrenheit.
Toss the cubed sweet potatoes with olive oil, salt, and pepper on a large baking sheet.
Roast for 25 minutes until the potatoes are tender and lightly browned.
In a large bowl, mash the roasted potatoes while incorporating the cream, half the parmesan cheese, thyme, and rosemary.
Transfer the mixture into a greased baking dish and spread evenly.
In a small bowl, combine the panko breadcrumbs, the remaining parmesan cheese, and the melted butter.
Sprinkle the panko mixture over the top of the potatoes.
Bake at 400 degrees Fahrenheit for 20 minutes until the crust is golden brown and the edges are bubbling.

Notes

Use coconut cream for a dairy-free variation. You can use gluten-free panko breadcrumbs to suit dietary needs. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://itisrecipes.com/savory-sweet-potato-casserole/