Description
Elevate your holiday side dish game with this sophisticated, savory sweet potato casserole. By moving away from sugar-laden traditional versions, this recipe highlights the natural earthiness of sweet potatoes with a harmonious blend of sharp cheddar, fresh rosemary, and a buttery, crunchy panko topping. It is the perfect, balanced accompaniment to roast turkey or lamb, offering a gourmet experience that is as healthy as it is delicious.
Ingredients
4 lbs sweet potatoes, peeled and cubed
1 cup sharp cheddar cheese, freshly grated
4 tbsp unsalted butter, melted
1 cup panko breadcrumbs
1 tbsp fresh rosemary, finely minced
1/2 cup heavy cream
1 tsp sea salt
Instructions
Boil the peeled and cubed sweet potatoes in salted water until fork-tender.
Drain the potatoes thoroughly and transfer to a large mixing bowl.
Mash the potatoes until smooth, then stir in the heavy cream and half of the grated cheese.
Preheat your oven to 375 degrees Fahrenheit.
Transfer the mashed potato mixture into a greased baking dish and spread evenly.
In a small bowl, combine the panko breadcrumbs, remaining cheese, and minced rosemary.
Sprinkle the panko mixture over the top of the potatoes.
Drizzle the melted butter over the topping.
Bake for 45 minutes until the top is golden brown and the edges are bubbling.
Notes
Use freshly grated cheddar to ensure better melting and flavor. Ensure potatoes are well-drained before mashing to avoid a watery consistency. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20
- Cook Time: 45
- Category: Baking
- Method: Baking
- Cuisine: Modern American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 9g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 40mg