Description
This sophisticated take on a classic side dish ditches the sugary marshmallows for a robust, earthy profile. By highlighting the natural sweetness of roasted sweet potatoes with aromatics like fresh thyme, savory parmesan cheese, and a crunch of toasted pecans, this casserole becomes the perfect companion for roast poultry or hearty vegetarian mains. It is an elegant, balanced, and comforting addition to any holiday table that brings a gourmet touch to your seasonal gatherings without being overly heavy.
Ingredients
3 lbs sweet potatoes, peeled and cubed into 1-inch pieces
4 tbsp unsalted butter, melted
1 tbsp fresh thyme, minced
1/2 cup parmesan cheese, freshly grated
3/4 cup pecans, toasted and roughly chopped
1/4 cup vegetable broth, low sodium
Sea salt and cracked black pepper to taste
Instructions
Preheat your oven to 375 degrees Fahrenheit.
Boil or steam the cubed sweet potatoes until fork-tender.
Drain the potatoes thoroughly and transfer them to a large mixing bowl.
Mash the potatoes until they reach your desired consistency.
Stir in the melted butter, vegetable broth, fresh thyme, salt, and pepper until well combined.
Transfer the mixture to a prepared baking dish and spread evenly.
Top with the freshly grated parmesan cheese and chopped toasted pecans.
Bake for 45 minutes or until the top is golden and the edges are bubbling.
Notes
Ensure the potatoes are drained very well after boiling to prevent the casserole from becoming soggy. You can substitute olive oil for butter for a dairy-free version. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20
- Cook Time: 45
- Category: Baking
- Method: Baking
- Cuisine: American Modern
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 9g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg