Sweet Potato Parmesan Casserole


Not a fan of the typical marshmallow or streusel toppings? Give this savory sweet potato casserole a spin.

Sweet Potato Parmesan Casserole
Serves: 8-10 servings
  • 4 large sweet potatoes, peeled, cooked, and mashed (about 3 pounds)
  • ½ cup plus 2 tablespoons unsalted butter, softened and divided
  • ¼ cup firmly packed light brown sugar
  • 4 large eggs
  • 1¾ teaspoons kosher salt, divided
  • ¾ teaspoon ground black pepper, divided
  • 1½ cups shredded Parmesan cheese, divided
  • 2 teaspoons chopped fresh sage
  • ⅓ cup panko (Japanese bread crumbs)
  • Garnish: chopped fresh sage
  1. Preheat oven to 350°.
  2. In a large bowl, beat potatoes, ½ cup butter, brown sugar, eggs, 1½ teaspoons salt, and ½ teaspoon pepper with a mixer on low speed until smooth. Stir in 1 cup cheese and sage. Spoon into a 10-inch cast-iron skillet.
  3. In a small bowl, stir together bread crumbs, remaining ½ cup cheese, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper. Using fingers, mix in remaining 2 tablespoons butter until mixture resembles a coarse meal; sprinkle mixture onto potatoes.
  4. Bake until center slightly jiggles and top is golden brown, about 40 minutes. Let stand for 15 minutes before serving. Garnish with sage, if desired.



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