Ingredients
Gather these ingredients to create a dish that’s both comforting and delightful:
- 4 large sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- 1/4 cup unsalted butter, melted
- 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried)
- 1 teaspoon garlic powder
- 1/2 cup panko breadcrumbs
- 1/4 cup chopped pecans (optional for extra crunch)
Feel free to substitute rosemary with thyme or sage if you prefer, and if pecans aren’t your thing, toasted almonds work beautifully too.
Instructions
- Preheat your oven to 400°F (200°C). Grease a baking dish with a bit of olive oil or butter.
- In a large bowl, toss the cubed sweet potatoes with olive oil, salt, and pepper until evenly coated.
- Spread the sweet potatoes in the prepared baking dish. Roast in the oven for 25-30 minutes, or until they are tender and slightly caramelized.
- Remove the dish from the oven and reduce the temperature to 350°F (175°C).
- In a small bowl, mix the Parmesan cheese, melted butter, rosemary, garlic powder, panko breadcrumbs, and chopped pecans (if using).
- Sprinkle the breadcrumb mixture evenly over the roasted sweet potatoes, pressing gently to adhere.
- Return the dish to the oven and bake for an additional 15-20 minutes, or until the topping is golden brown and crispy.
- Let the casserole cool for a few minutes before serving. Enjoy the rich aromas and flavors as they remind you of a warm, bustling family meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International