Savory Sweet Potato Casserole
A comforting dish that highlights the natural sweetness of sweet potatoes, balanced with fresh herbs and spices, perfect for family dinners during fall and winter.
Ingredients
Main Ingredients
- 5 cups sweet potatoes, peeled and cut into 1-inch cubes (about 3 medium potatoes) Cut into uniform pieces for even cooking.
- 1/2 cup butter, melted Use unsalted butter if preferred.
- 1 ½ cups chicken stock Can substitute with vegetable stock for a vegetarian version.
- 1 tablespoon fresh thyme, minced
- 1 tablespoon fresh oregano, minced
- 1 tablespoon fresh parsley, minced Plus extra for garnish.
- 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
- 1/4 cup olive oil
Instructions
Preparation
- Preheat the oven to 400°F (200°C) and prepare a 9x13-inch baking dish by spraying it with nonstick cooking spray.
- Pour the cubed sweet potatoes into the prepared baking dish in an even layer.
Mixing Ingredients
- In a medium bowl, whisk together the melted 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 panko breadcrumbs, parmesan cheese, fresh parsley, and olive oil. Make sure to mix well.
Assembly
- Pour the liquid mixture over the potatoes in the baking dish.
- Top with the crispy panko mixture, evenly distributing it over the casserole.
Baking
- Bake for 45 minutes or until the potatoes are tender and the topping is golden brown. Check after 30 minutes and cover with foil if the topping is getting too browned.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Garnish with extra fresh parsley before serving.