Not So Sweet Sweet Potato Casserole
Elevate your holiday table or weeknight dinner with this "Not So Sweet Sweet Potato Casserole," a savory twist on the traditional dish. Featuring creamy mashed sweet potatoes blended with Greek yogurt, milk, and a touch of garlic powder, this casserole skips the sugary marshmallows in favor of a flavorful Parmesan and panko breadcrumb topping infused with fresh rosemary. The result is a perfectly balanced side dish with a crispy golden crust and a velvety, herby center. Quick to prepare and irresistibly satisfying, this lighter, savory take on sweet potatoes pairs beautifully with roasted meats or grilled vegetables. Perfect for those who crave comfort food without overwhelming sweetness!
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Recipe Information
Ingredients
- 4 large sweet potatoes
- 4 tablespoons unsalted butter
- 1 cup plain Greek yogurt
- 0.5 cup milk
- 1 teaspoon garlic powder
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 1 teaspoon fresh rosemary
- 0.75 cup panko breadcrumbs
- 0.5 cup grated Parmesan cheese
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish and set aside.
Peel and chop the sweet potatoes into chunks. Place them in a large pot and cover with water. Sprinkle with a pinch of salt and bring to a boil over medium-high heat.
Cook the sweet potatoes until fork-tender, about 15-20 minutes. Drain and return them to the pot.
Mash the sweet potatoes with a potato masher or hand mixer until smooth. Add the butter, Greek yogurt, milk, garlic powder, 1 teaspoon of salt, and black pepper. Mix well to combine.
Transfer the mashed sweet potatoes into the prepared casserole dish, spreading them into an even layer.
In a small bowl, combine the panko breadcrumbs, Parmesan cheese, 0.5 teaspoon of salt, chopped rosemary, and olive oil. Mix well.
Spread the breadcrumb mixture evenly over the sweet potatoes.
Bake in the preheated oven for 20 minutes, or until the topping is golden brown and crispy.
Remove from the oven and let it cool for 5 minutes before serving.
Nutrition Facts
Calories |
1880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.2 g | 100% | |
| Saturated Fat | 41.8 g | 209% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 184 mg | 61% | |
| Sodium | 4792 mg | 208% | |
| Total Carbohydrate | 230.7 g | 84% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 54.1 g | ||
| Protein | 67.9 g | 136% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1174 mg | 90% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 724 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
