There are so many versions of potato casseroles and bakes. For this version, we thought it would be fun to make a silky sweet potato puree flavored with nutmeg and cayenne, then stir in shredded smoked gouda for some added richness. Topped with toasty panko breadcrumbs with crispy bacon and Parmesan, this is not your typical sweet potato casserole.
| Level: | Easy |
| Total: | 1 hr 45 min |
| Active: | 35 min |
| Yield: | 6 to 8 servings |
Ingredients
- 3 pounds sweet potatoes (6 to 8)
- 1 stick plus 3 tablespoons unsalted butter
- 1 cup milk
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon cayenne pepper
- Kosher salt and freshly ground black pepper
- 1 cup shredded smoked gouda cheese (about 4 ounces)
- 3 slices bacon, finely chopped
- 1 teaspoon chopped fresh thyme
- 1 cup panko
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh chives
Instructions
- Preheat the oven to 425 degrees F. Put the sweet potatoes on a foil-lined baking sheet and bake until easily pierced with a paring knife, 1 hour to 1 hour 15 minutes. When cool enough to handle, remove the skins and transfer the flesh to a food processor.
- Heat 1 stick butter and the milk in a small saucepan over medium heat until the butter melts. Add about half of the butter mixture to the potatoes and process until smooth. Add the remaining butter mixture, the nutmeg and cayenne; process to combine and season with salt and black pepper. Stir in the gouda. Transfer to an 8-inch square baking dish.
- Cook the bacon in a large nonstick skillet over medium heat until lightly browned, about 5 minutes. Add the remaining 3 tablespoons butter and the thyme and cook until the butter melts. Add the panko and cook, tossing, until golden brown, 3 to 5 minutes. Season with salt and black pepper and stir in the Parmesan.
- Spread the panko mixture over the sweet potatoes. Transfer the baking dish to the oven and bake until the potatoes are bubbling at the edges and the topping is browned, 25 to 30 minutes. Let cool at least 10 minutes before serving. Sprinkle with the chives.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 445 |
| Total Fat | 26 g |
| Saturated Fat | 15 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 6 g |
| Sugar | 9 g |
| Protein | 11 g |
| Cholesterol | 71 mg |
| Sodium | 602 mg |
Reviews
This recipe turned out great! I doubled everything because I was cooking for a bigger family event. Everyone loved it, especially the topping! Would definitely make again!
Prepping today for Thanksgiving tomorrow. I had more than 3 pounds of sweet potatoes and the milk/butter addition has made this almost like a thick soup. Perhaps the breadcrumb topping when baked with firm it up a bit but thought best to let anybody know who may be trying this recipe to watch the milk/butter amount. I said to myself, seems like a lot of liquid, but then also said to myself…. follow the recipe… Tastes good though. Happy Thanksgiving!