Savory Sweet Potato & Herb Casserole

A delightful twist on the classic sweet potato casserole, featuring a savory blend of herbs and spices. Perfect for holiday gatherings and a must-try for those looking to add a unique flavor profile to their table.

Prep time: 15 minutes
Cook time: 1 hour
Serves: 8

Ingredients

5 lbs sweet potatoes

1/2 cup olive oil

1/4 cup fresh rosemary, chopped

1/4 cup fresh thyme, chopped

1 tbsp garlic powder

1 tbsp onion powder

1/2 tsp black pepper

1 tsp sea salt

1/2 cup grated Parmesan cheese

1 cup panko breadcrumbs

1/4 cup unsalted butter, melted

1/4 cup pecans, chopped

Instructions

1. Preheat your oven to 375°F (190°C).

2. Peel and slice the sweet potatoes into 1/4-inch rounds.

3. In a large bowl, toss the sweet potato slices with olive oil, rosemary, thyme, garlic powder, onion powder, black pepper, and sea salt.

4. Arrange the sweet potato slices in a 9x13-inch baking dish, slightly overlapping the edges.

5. In a small bowl, mix the panko breadcrumbs, Parmesan cheese, chopped pecans, and melted butter until well combined.

6. Evenly sprinkle the panko mixture over the sweet potatoes.

7. Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes.

8. Remove the foil and bake for an additional 15 minutes, or until the topping is golden brown and crispy.

9. Allow to cool slightly before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in a preheated oven at 350°F (175°C) for 15-20 minutes or until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.