Rosemary Garlic Parmesan Sweet Potato Casserole
Serves: serves 4
  • Butter
  • 1 tbsp minced rosemary
  • 1 tbsp minced parsley
  • 1 clove garlic, minced
  • 1 lb sweet potatoes, peeled and sliced into ⅛-inch rounds
  • salt and pepper, to taste
  • ¼ cup parmesan cheese
  • ⅓ cup vegetable broth
  1. Preheat the oven to 375 degrees. Grease a round casserole dish with butter.
  2. In a small bowl, stir together the rosemary, parsley and garlic.
  3. Layer the sweet potato slices, slightly overlapping, in a single layer in the dish. Top with about ¼ of the herb and garlic mixture. Season lightly with a small pinch of salt and pepper, and then layer with another slightly overlapping layer of sweet potatoes. Season with salt and pepper, and then about 1 tablespoon of the parmesan. Repeat, until you reach the last layer of potatoes. Pour over the vegetable broth, mostly around the sides and center, and then top with remaining parmesan and herb and garlic mixture. If desired, sprinkle with additional parmesan.
  4. Bake for 30-35 minutes, until browned and bubbling at the edges.
  5. Remove from the oven and let cool for at least 10 minutes before serving.
  6. Enjoy.
Recipe by Maine Course at