Savory Sweet Potato Casserole
This savory sweet potato casserole features tender sweet potatoes and fresh herbs topped with buttery breadcrumbs and baked to perfection. It's perfect for busy weeknights or your next Thanksgiving feast!
Servings: 8 People
Ingredients
- 5 cups sweet potatoes peeled and cut into 1 inch cubes (about 3 medium potatoes)
- 1/2 cup butter melted
- 1 ½ cups chicken stock
- 1 tablespoon fresh thyme minced
- 1 tablespoon fresh oregano minced
- 1 tablespoon fresh parsley minced
- 3 cloves garlic minced
- 2 teaspoons salt
- 1 teaspoon pepper
- 2 tablespoons all purpose flour
Crispy Topping
- 1 ½ cups panko breadcrumbs
- ⅔ cup parmesan cheese grated
- 1 teaspoon fresh parsley minced
- 1/4 cup olive oil
Instructions
- Prepare a 9X13 inch baking dish by spraying it with nonstick cooking spray. Preheat the oven to 400 degrees fahrenheit.
- Pour the cubed sweet potatoes into the prepared baking dish in an even layer.
- In a medium bowl, whisk together the butter, chicken stock, thyme, oregano, parsley, garlic, salt, and pepper. Briskly whisk in the flour, ensuring there are no clumps.
- In a separate bowl, mix together the breadcrumbs, parmesan cheese, parsley, and olive oil. Be sure to mix everything well, evenly distributing the olive oil.
- Pour the liquid mixture over the potatoes in the baking dish. Top the potatoes with the crispy topping, evenly distributing it over the casserole.
- Bake for 45 minutes or until the potatoes are tender and the topping is golden brown. Check the casserole after 30 minutes and cover with foil if the topping is getting too browned.
Nutrition
Serving: 1serving | Calories: 338kcal | Carbohydrates: 29g | Protein: 7g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 38mg | Sodium: 999mg | Potassium: 387mg | Fiber: 4g | Sugar: 5g | Vitamin A: 12311IU | Vitamin C: 5mg | Calcium: 167mg | Iron: 2mg
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