No one really wants to eat healthily… or at least, we didn’t think we did. That’s until we tasted a dish that’s as nourishing as it is delicious. Light-Done-Right Sweet Potato Casserole is truly the side dish we need all the time. This smooth and satisfying bake brings you the sweetness of the beloved sweet potato along with the crunchiness of the cheesy breadcrumb topping. It brings the greatest balance of flavors without an ounce of guilt. It’s best served alongside your favorite main, like juicy chicken or flavorful salmon. Light-Done-Right Sweet Potato Casserole is always the way to go when you want to actually love what you’re eating!
Ingredients
- 4 pounds sweet potatoes
- 2 tablespoons unsalted butter, cut into small pieces
- 1/4 cup low-fat milk
- 1 tablespoon maple syrup
- 1 1/2 teaspoons paprika, divided
- 3/4 cup panko breadcrumbs
- 1/3 cup parmesan cheese, finely grated
- 1 tablespoon sage, minced
- 1/4 teaspoon salt
- 1/4 teaspoon ground pepper
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Pierce the potatoes all over with a fork.
Step 3 –Place the pierced potatoes in the microwave and cook, turning them halfway through, until they are fork-tender, about 15-20 minutes.
Step 4 –Let the potatoes rest until they are cool enough to touch.
Step 5 –Cut the potatoes in half lengthwise and scoop their flesh into a large bowl.
Step 6 –Add the butter, the milk, the maple syrup, and 1 teaspoon of the paprika to the potatoes and use an electric hand mixer to mix until the mixture is smooth.
Step 7 –Transfer the potato mixture to an 11×7-inch baking dish.
Step 8 –In a medium bowl, combine the breadcrumbs, the parmesan cheese, the sage, the remaining paprika, the salt, and the pepper together and sprinkle it over the potato mixture.
Step 9 –Bake the casserole until it is heated through and the breadcrumb mixture has browned, about 15 minutes.
Step 10 –Serve.
