Savory Sweet Potato Casserole
Sweet potato casserole with rosemary for a sweet and savory twist on this classic holiday side dish!
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
- 5 medium sweet potatoes
- 1/4 cup olive oil
- 4 tsp fresh rosemary minced (separated)
- 1/2 tsp salt
- 1/3 cup light brown sugar
- 1 egg lightly beaten
- 1/8 tsp cinnamon
- 2 T half and half milk or heavy cream can be substituted for half and half
- 1/4 cup butter cold, cut into small cubes
- 1 cup Panko bread crumbs
- 1/2 cup honey graham crackers crushed
- 1/4 cup light brown sugar
- 2 cups mini marshmallows
Preheat oven to 425°.
Peel sweet potatoes and cut into 1 inch pieces. Place on a baking sheet and toss with olive oil, 3 tsp of rosemary and salt.
Bake for 40 minutes, stirring every 10 to 15 minutes.
Remove the sweet potatoes and transfer to a large bowl.
Turn oven down to 350.
Mash the sweet potatoes with a hand masher or fork until it is almost smooth, leaving it a little chunky.
Add the light brown sugar, egg, cinnamon and half and half. Gently stir to combine the ingredients.
Pour into an 8" x 8" baking dish and bake for 30 minutes.
While the casserole is baking, combine the remaining 1 tsp rosemary, butter, panko bread crumbs, graham crackers and light brown sugar. Using a pastry cutter or fork, cut the butter into the mixture until is well incorporated.
Take the casserole out of the oven, top with marshmallows and crumb topping and bake for an additional 20 minutes or until the topping is golden brown.
Calories: 464kcal | Carbohydrates: 70g | Protein: 5g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 49mg | Sodium: 476mg | Potassium: 443mg | Fiber: 4g | Sugar: 37g | Vitamin A: 15675IU | Vitamin C: 2.6mg | Calcium: 86mg | Iron: 1.9mg