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!
Foto: The Recipe Critic
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
- 1 ½ cups panko breadcrumbs
- ⅔ cup parmesan cheese (grated)
- 1 teaspoon fresh parsley (minced)
- 1/4 cup olive oil
Steps
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Prepare a 9x13-inch baking dish by spraying it with nonstick cooking spray. Preheat the oven to 400 degrees Fahrenheit.
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Pour the cubed 5 cups sweet potatoes into the prepared baking dish in an even layer.
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In a medium bowl, whisk together 1/2 cup butter, 1 ½ cups chicken stock, 1 tablespoon fresh thyme, 1 tablespoon fresh oregano, 1 tablespoon fresh parsley, 3 cloves garlic, 2 teaspoons salt, and 1 teaspoon pepper. Briskly whisk in 2 tablespoons all purpose flour, ensuring there are no clumps.
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In a separate bowl, mix together 1 ½ cups panko breadcrumbs, ⅔ cup parmesan cheese, 1 teaspoon fresh parsley, and 1/4 cup olive oil. Be sure to mix everything well, evenly distributing the olive oil.
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Pour the liquid mixture over the potatoes in the baking dish. Top the potatoes with the crispy topping, evenly distributing it over the casserole.
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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 Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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