Rosemary & Parmesan Sweet Potato Casserole

I wanted to bring something to our Christmas dinner with family but had to stick with what was in my pantry. Sweet Potato Casserole and Thyme & Curry Butternut Squash Soup it was! I didn’t want to make classic Sweet Potato Casserole and opted for a savory dish instead. When I told my mom what I was bringing she told me to make a smaller portion because she wasn’t sure there’d be much interest in the dish. It was completely gone and the dish was scraped clean. Next time I’ll make more. Lol!

Rosemary & Parmesan Sweet Potato Casserole

• 4 Large Sweet Potatoes; peeled and cubed
• 1 Small Onion; diced
• 2 Garlic Cloves; minced
• 3 Fresh Rosemary Sprigs; chopped
• 1 tsp dried Italian Herbs
• 1/2 C Heavy Cream
• 1/2 C Parmesan
• 1 1/2 tsp Salt
• 1 tsp Black Pepper
• 1 Tbsp Crumbled Bacon

• 1/2 C Parmesan; grated
• 1/2 C Sharp Cheddar; grated

1. Preheat oven to 375 degrees and butter casserole dish.
2. In large bowl, combine everything but the last 1/2 cup Parmesan and Cheddar. Toss evenly and pour into dish. Cover tightly with foil and place in preheated oven. Roast for 1 hour and remove from oven. Use a fork to check that the sweet potatoes are tender. If they are still firm in the center, cover and bake an addition 15-20 minutes.
3. Top with remaining cheese and bake an additional 30 minutes or until cheese is golden brown and bubbling.
4. Serve hot and enjoy!

Published by ashsinthekitchen

Home cook, gardener and lover of life!

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