Savory Sweet Potato Casserole
Recipe by: Meredith Munoz | @mersgoodeats
Ingredients
2 minced shallots
1/4 cup chopped sage leaves
2 minced garlic cloves
1 cup bread crumbs (divided)
1/2 cup shredded Parmesan cheese (divided)
1/2 cup milk
2 eggs
3 tbsp butter
Salt and pepper to taste
Directions
Start by preheating your oven to 400F.
Grab your sweet potatoes and place them in aluminum foil. Tightly wrap them and place them in the oven to bake for 1 hour.
While your sweet potatoes are baking, grab a small skillet and add your butter and shallot to it. Let it cook for five minutes, then add in your chopped sage and garlic. Allow this to cook for 3 to 5 minutes, then remove from the heat.
Once your sweet potatoes are fully cooked, remove them from the oven and peel them from their skin. Place them in a large food processor and add in half of your breadcrumbs, 1/2 cup milk, eggs, 1/4 cup Parmesan cheese, 1/2 your shallot and sage mixture, and salt and pepper to taste.
Blend on high until everything is incorporated, then place in a buttered 9-inch baking dish. Top with the remainder of your breadcrumbs, Parmesan cheese, and shallot mixture.
Place in the oven at 375F for 30 minutes.
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Sweet potatoes are a great source of potassium, fiber, vitamin C, vitamin A and is a low glycemic index food. Find out more on our Nutritional Facts page.
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Sweet potatoes have a much thinner skin than a yam and tastes delicious when cooked. Yams have a thick bark like skin that needs to be cut away before cooking. Learn more about their differences on our Sweet Potatoes VS. Yams page.
