Sweet Potato Casserole
Sweet potato casserole with rosemary for a sweet and savory twist on this classic holiday side dish!
Ingredients
- 5 medium sweet potatoes
- ¼ cup olive oil
- 2 teaspoons minced fresh rosemary
- ½ teaspoon salt
- ⅓ cup light brown sugar
- ⅛ teaspoon cinnamon
- 2 tablespoons half and half milk or heavy cream can be substituted
- 4 tablespoons butter cold, cut into small cubes
- 1 cup Panko bread crumbs
- ½ cup honey graham crackers crushed
- ¼ cup light brown sugar
- 2 cups mini marshmallows
Instructions
- Preheat oven to 425°. Peel sweet potatoes and cut into 1 inch pieces. Place on a baking sheet and toss with olive oil, 1 teaspoon of minced rosemary and salt. Bake for 30 minutes.
- Remove the sweet potatoes and transfer to a large bowl. Turn oven down to 350°F.
- Mash the sweet potatoes with a hand masher or fork until almost smooth, leaving it a little chunky. Add the light brown sugar, cinnamon and half and half. Gently stir to combine the ingredients. Spread evenly into an 8" x 8" baking dish.
- In a medium bowl, combine the remaining 1 teaspoon minced rosemary, butter cubes, 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.
- Top the sweet potatoes with marshmallows and crumb topping and bake for 30 minutes or until the topping is golden brown.
Notes
- Store covered in the fridge for up to 4 days.
- Can be assembled one day in advance, stored in fridge and baked when ready to serve.