This Savory Sweet Potato & Herb Casserole brings together the earthy flavors of fresh herbs with the natural sweetness of sweet potatoes. It's an ideal dish for cozy family gatherings or holiday feasts, adding a touch of elegance and comfort to your table.
Sweet potatoes are the star of this dish, offering a natural sweetness and creaminess when baked. The olive oil helps to coat the potatoes, ensuring they don’t dry out in the oven. Fresh rosemary and thyme infuse the dish with an aromatic depth, while garlic powder and onion powder enhance the savory notes. To bring everything together, a touch of sea salt and black pepper rounds out the flavors.
The Parmesan cheese adds a nutty richness to the casserole, while panko breadcrumbs create a light, crispy topping. Pecans contribute a subtle crunch and buttery flavor to the topping, and unsalted butter ensures the topping becomes beautifully golden and crisp.
This casserole pairs wonderfully with roasted chicken or pork tenderloin. For a vegetarian feast, serve it alongside a crisp green salad or sautéed greens with a splash of lemon juice for brightness. It's also a perfect complement to a holiday menu, fitting right in with turkey or ham.
First things first, preheat your oven to 375°F (190°C). You want it nice and hot by the time you’re ready to slide in your casserole. While the oven is warming up, peel your sweet potatoes and slice them into 1/4-inch rounds. This thickness is key for even cooking and a pleasant texture.
In a large bowl, toss the sliced sweet potatoes with the olive oil, rosemary, thyme, garlic powder, onion powder, black pepper, and sea salt. Use your hands to ensure each slice is well coated — it's a bit messy, but worth it! Once everything's mixed, arrange the slices in a 9x13-inch baking dish, overlapping them slightly like dominos for a nice presentation and even cooking.
Next, in a small bowl, combine the panko breadcrumbs, Parmesan cheese, chopped pecans, and melted butter. Stir until the mixture is well combined; you'll want to make sure the butter evenly coats the dry ingredients for that perfect crunch. Sprinkle this mixture over the sweet potatoes, distributing it as evenly as you can.
Cover the dish with aluminum foil to trap in moisture, and bake in your preheated oven for 45 minutes. This helps the sweet potatoes become tender. After 45 minutes, remove the foil and bake for an additional 15 minutes. This last bit of baking time will make the topping golden brown and crispy, just how we like it.
Once done, let the casserole cool slightly before serving. This short rest allows the flavors to settle and makes it easier to serve.
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