Savory Sweet Potato Casserole
Overview
Prep Time: 15 min • Cook Time: 1 hr
Total Time: 1 hr 15 min
Makes 8-10 servings
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what you’ll need:
for the mashed sweet potatoes:
3- 3 1/2 lbs sweet potatoes, peeled and cubed
1/2 cup chicken bone broth
1/3 cup half and half
3 tbsp salted butter, melted
2 tbsp sour cream
1/4 cup grated Parmesan cheese
1 tbsp brown sugar syrup
1 1/2 tsp salt
1 tsp black pepper
1/2 tsp paprika
1 tsp garlic powder
1/2 tsp ground cinnamon
1/2 tsp dried thyme
Sweet and Savory Pecan Topping:
8 oz pecans, coarsely chopped
3/4 cup panko breadcrumbs
2 tbsp brown sugar
1/2 cup grated Parmesan cheese
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp paprika
5 tbsp salted butter, melted
Instructions:
Preheat the oven to 350 degrees. Lightly grease a 9x13-inch baking dish.
Place the peeled and cubed sweet potatoes in a large pot and cover with water. Bring to a boil and cook for 15-20 minutes, or until fork-tender. Drain the sweet potatoes and add them back to the large pot.
Add the chicken bone broth, heavy cream, butter, sour cream, parmesan cheese, brown sugar, and seasonings to the large pot with the cooked sweet potatoes. Stir until well combined and creamy. Blend with an immersion blender if you’d like a super creamy texture. Taste and add more salt and pepper as necessary.
Now, it’s time to prepare the pecan topping. In a bowl, add the chopped pecans, breadcrumbs, brown sugar, parmesan cheese, seasonings, and melted butter. Mix until well combined and set aside.
Transfer the sweet potato mixture to the prepared baking dish and spread it into an even layer.
Sprinkle the pecan topping evenly over the sweet potato base.
Bake for 25-30 minutes or until the topping is golden brown and the casserole is heated through.
Serve immediately. Enjoy!
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