Pin It A comforting, creamy casserole featuring tender sweet potatoes blended with cheese, topped with a golden, crisp finish. Perfect as a side dish for holidays or family dinners.
This cheesy sweet potato casserole has become a favorite in my family especially during the holidays when everyone gathers around the table.
Ingredients
- Sweet Potatoes: 1.5 kg (about 3 lbs) sweet potatoes peeled and cut into 2 inch cubes
- Dairy & Eggs: 60 ml (1/4 cup) whole milk 60 g (4 tbsp) unsalted butter melted 120 g (1 cup) shredded sharp cheddar cheese 60 g (1/2 cup) grated Parmesan cheese 2 large eggs
- Seasonings: 1 tsp salt 1/2 tsp freshly ground black pepper 1/2 tsp garlic powder 1/4 tsp ground nutmeg
- Topping: 60 g (1/2 cup) shredded cheddar cheese 30 g (1/4 cup) grated Parmesan cheese 60 g (1 cup) panko breadcrumbs (use gluten free if needed) 2 tbsp melted butter 2 tbsp chopped fresh chives or parsley (optional)
Instructions
- Preheat oven:
- Preheat oven to 190°C (375°F). Grease a 23x33 cm (9x13 inch) baking dish.
- Cook sweet potatoes:
- Place sweet potato cubes in a large pot cover with cold water and bring to a boil. Cook until fork tender about 15 minutes. Drain well.
- Mash potatoes:
- Transfer sweet potatoes to a large bowl. Mash until smooth.
- Mix ingredients:
- Stir in milk melted butter cheddar Parmesan eggs salt pepper garlic powder and nutmeg until fully combined.
- Prepare baking dish:
- Spread the mixture evenly in the prepared baking dish.
- Make topping:
- In a small bowl mix panko breadcrumbs with melted butter then stir in cheddar Parmesan and chives or parsley if using.
- Apply topping:
- Sprinkle topping evenly over the sweet potato mixture.
- Bake casserole:
- Bake for 25 minutes or until the topping is golden and the casserole is bubbling.
- Serve:
- Let stand for 5 minutes before serving.
Pin It Making this casserole always brings back warm family memories especially when shared during festive gatherings.
Notes
For added flavor mix in caramelized onions or a pinch of cayenne pepper. Substitute Gruyère or Monterey Jack for cheddar if desired. To make ahead assemble and refrigerate unbaked bake just before serving.
Required Tools
Large pot Potato masher Mixing bowls Whisk Baking dish (23x33 cm / 9x13 inch) Oven
Allergen Information
Contains dairy (milk butter cheese) and eggs. Contains gluten if using regular panko breadcrumbs. Check all packaged ingredients for cross contamination or hidden allergens if concerned.
Pin It This cheesy sweet potato casserole is a simple yet impressive side dish perfect for any occasion.
Recipe Questions & Answers
- → How do I ensure the sweet potatoes mash smoothly?
Cook sweet potato cubes until fork-tender, drain well, and mash while still warm for the creamiest texture.
- → Can I substitute the cheeses used in this dish?
Yes, Gruyère or Monterey Jack can replace cheddar for a different flavor profile while maintaining creaminess.
- → What is the best way to achieve a crispy golden topping?
Mix panko breadcrumbs with melted butter and shredded cheeses, then spread evenly before baking to get a crunchy crust.
- → Is it possible to prepare this dish ahead of time?
You can assemble it unbaked and refrigerate, then bake just before serving to save time on the day.
- → How can I adjust this dish for gluten-free diets?
Use gluten-free panko breadcrumbs to keep the topping crunchy and suitable for gluten-free needs.