Description
Rich and velvety smooth, this savory sweet potato casserole offers a delightful blend of creamy potatoes and a crunchy topping, perfect for any gathering.
Ingredients
Scale
- 2 pounds sweet potatoes
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup walnuts, chopped
- 1/2 cup breadcrumbs
- 3 tablespoons butter
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Peel and chop the sweet potatoes into even pieces.
- Boil the sweet potatoes in salted water until tender, about 15-20 minutes.
- Drain and mash the sweet potatoes in a large mixing bowl.
- Stir in the heavy cream, Parmesan cheese, salt, and pepper until creamy.
- Transfer the sweet potato mix into a greased baking dish.
- Mix the chopped walnuts and breadcrumbs with melted butter until crumbly.
- Sprinkle the walnut and breadcrumb mixture over the sweet potatoes.
- Bake for 25-30 minutes until the topping is golden brown.
- Serve warm as a delightful side dish.
Notes
Make-ahead: Prepare the filling a day prior and store in the fridge. Bake just before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 30mg