Sunday, November 17, 2013

Sweet Potato and Rosemary Casserole

Sweet Potato and Rosemary Casserole

Parmesan and cayenne ramp up this savory side

Sweet potato casseroles rule at Thanksgiving. Which is no surprise—they’re festive looking and tasty. But when topped with marshmallows (as they so often are), they’re sweet enough to serve as dessert.

So how about a savory alternative? This casserole highlights the deep, rich flavor of sweet potatoes—while rosemary adds a herbal note, Parmesan cheese provides richness, and cayenne pepper gives it just a bit of a kick.

You can do most of the prep and assembly work for this dish ahead of time (even the night before), and then just pop it into the oven when ready to serve.

Which makes it one less thing to worry about on the big day. Works for me!


Sweet Potato and Rosemary Casserole

Recipe:  Sweet Potato and Rosemary Casserole

This dish requires several steps, none of which are difficult. First, you need to cook the sweet potatoes and purée them. (We boil the sweet potatoes, but you could also roast or microwave them; more on this in the Notes).

Second, you need to sauté onions until they turn a rich brown. This takes about 30 minutes, but you don’t need to hover over the stove while doing it—just give them an occasional stir. And it’s an activity you can do while attending to other kitchen tasks.

Last, you need to assemble the dish in a baking pan. At this point, you can either bake the casserole right away, or refrigerate it and finish later. Convenient!

What size baking dish to use? I use a 7-cup gratin dish (one that measures about 8 x 11 inches), and this recipe fills it up a bit more than half full. Alternatively, you could probably use an 8 x 8 or 9 x 9-inch pan. I sometimes divide the dish up into individual ramekins. This recipe is written assuming you’ll be using a baking pan, but the Procedure is the same for ramekins (though you’ll probably need 5 or 10 minutes less baking time).

It takes about 40 minutes of prep and cooking to get the dish ready to go into the oven. Final cooking takes about 30 minutes (plus or minus). So figure an hour and a quarter total time for this dish, although much of that time is relatively unattended.

This recipe makes 6 to 8 side dish-sized servings. Leftovers keep in the refrigerator for a few days if stored in an airtight container.

Ingredients
  • ~2 pounds sweet potatoes (3 or 4, depending on size; exact quantity not critical)
  • 1 tablespoon Kosher salt for seasoning cooking water (or to taste; half this amount if using regular table salt)
  • 1 large yellow onion, or 2 medium ones (you want approximately 2 cups sliced onion; exact quantity not critical)
  • 2 tablespoons butter (may substitute olive oil, or a neutral oil of your choice)
  • ¾ teaspoon additional Kosher salt (about half that amount if using regular salt; see Notes)
  • ½ teaspoon sugar (optional, but it helps brown the onions)
  • 2 cloves garlic (or to taste)
  • ~2 ounces grated Parmesan cheese, divided (about 1¼ to 1½ cups tightly packed; may increase amount—see Notes)
  • ¼ cup heavy cream
  • 2 - 4 teaspoons chopped fresh rosemary (to taste; if in doubt, use the smaller amount the first time you make this)
  • ½ teaspoon cayenne pepper (or to taste; may want to reduce by half if hotness isn’t your thing)
  • ½ teaspoon black pepper
  • additional salt to taste
  • 1 teaspoon butter for greasing baking dish
  • Fresh rosemary sprigs for garnish (optional)
Procedure
  1. Scrub the sweet potatoes and cut off their tips, but don’t peel them. Place the sweet potatoes in a large pot, cover with water, and add 1 tablespoon Kosher salt to season. Bring to a boil on the stovetop. When the water begins boiling, reduce it to a simmer and cook until a paring knife or fork can be inserted easily into the center of each sweet potato. Depending on size, this can take 20 to 35 minutes. When the sweet potatoes are done, drain them and allow them to cool for a few minutes. (See Notes for alternate methods of cooking sweet potatoes).
  2. Meanwhile, peel the onion(s) and cut in half through the poles. Slice thinly across the width. Put a skillet (preferably nonstick, and one with a lid) on medium stovetop heat. When hot, add the butter (or oil) and allow it to melt. Add the onions. Sauté until translucent (about 8 minutes). Add ¾ teaspoon Kosher salt and ½ teaspoon sugar, and stir. Lower the heat a bit, cover, and cook until the onions are brown (about 20 minutes), stirring every 5 minutes or so. You’ll be adding garlic to the onions during their last 5 minutes of cooking time (see next step). When the onions are done, remove them from the stovetop and set aside.
  3. Meanwhile, peel and slice the garlic. Add it to the onions about 5 minutes before the onions are done.
  4. Grate the Parmesan cheese. Reserve ¼ cup or so.
  5. At this point, the sweet potatoes should be reasonably cool. Peel them and cut them into chunks. Purée them with a food ricer or a food mill. Alternatively, place the cooked sweet potatoes in a medium-sized bowl and mash them with a potato masher or a heavy spoon. It’s OK if a few chunks remain.
  6. When the potatoes are puréed, add the heavy cream and stir to combine. Add the browned onions and the Parmesan cheese (except for the reserved amount). Add the chopped fresh rosemary, the cayenne pepper, and the black pepper. Stir to combine. Taste and add additional salt if necessary.
  7. Butter a baking dish and scoop in the sweet potato mixture. Smooth the top, and sprinkle on the reserved Parmesan cheese to evenly coat the top. Cover with shrink wrap and refrigerate until ready to bake (or skip the shrink wrap and bake right away if you wish).
  8. When ready to bake, preheat the oven to 375 degrees F (see Notes). If the casserole has chilled in the fridge, allow it to sit at room temperature for half an hour to warm up. When ready to bake, remove the shrink wrap and place the casserole in the oven. Set a timer for 20 minutes. At the 20-minute mark, remove the casserole to judge how it’s coming along—the sweet potatoes are already cooked, so you’re just warming them and browning the cheese on top. My oven tends to be slow, so I generally bake this dish for another 10 minutes or so. During the last 2 or 3 minutes, I often turn on the broiler and move the baking dish to the top rack of the oven to brown the casserole.
  9. Add rosemary sprigs for garnish, if you wish, and serve.
Sweet Potato and Rosemary Casserole

Notes
  • Would you prefer to use a different method for cooking the sweet potatoes? The most flavorful way is probably to roast them. You can use our recipe for Roast Sweet Potatoes, but go easy on the seasonings—you’ll be adding plenty of flavors in this dish. 
  • Alternatively, you can microwave the sweet potatoes. Just peel them, cut them into chunks, and microwave them in a microwave-safe covered dish until they’re soft.
  • Or you can peel the raw sweet potatoes, chunk them, and boil them.
  • You can even bake the sweet potatoes, then scoop out the pulp when they’re done.
  • A little rosemary goes a long way. So you might want to start with a smaller amount first, then increase if necessary the next time you make this recipe (believe me, there will be a next time).
  • If you can’t find fresh rosemary, I wouldn’t recommend using the dried version—I’ve yet to find a brand that has any real flavor. Instead, I’d substitute fresh parsley or thyme (you can use fresh or dried thyme; if using the dried variety, halve the amount called for in the recipe).
  • Fortunately, we never run out of fresh rosemary since we grow our own (outdoors during the summer, in a windowsill pot during winter).
  • The volume of Parmesan you’ll get when grating depends on what type of implement you use. A microplane produces a fluffy, airy mound of cheese, for example, while a box grater produces something much more compact. So if you’re measuring by volume, make sure to pack the grated cheese firmly into the measuring cup. Exact quantities aren’t critical, however—you can use loads more cheese if you like.
  • BTW, even though this dish is basically a gratin, I don’t usually try for a super brown crust. If you want a very brown crust, though, you should really pile the cheese on top (Step 7)—and then run the dish under the broiler right before you remove it from the oven.
  • I like to use Kosher salt, but if you don’t have that on hand, you can use plain table salt (though I’d reduce the amount by about half since table salt is finer and more “condensed” than Kosher).
  • You can bake this dish at a higher temperature than specified in this recipe—up to 425 degrees F or so. If you go this route, reduce baking time by a few minutes.
Sweet Potato and Rosemary Casserole

Sweet Memories

“Wow,” said Mrs. Kitchen Riffs. “This dish is even better than your Roast Sweet Potatoes.”

“Agreed,” I said. “Even though our recipe for roasting sweet potatoes is one of the all-time most popular posts on the blog.”

“And I think this casserole works better as a side dish than the marshmallow-topped versions,” said Mrs K R. “Still, you gotta admit there’s something magical about really sweet sweet potatoes.”

“You have that faraway look in your eyes,” I observed. “Hatching a plan?”

“Well, I was just thinking,” she said. “Instead of pumpkin pie for Thanksgiving this year, maybe we should do sweet potato pie.”

“Terrific idea!” I said. “Remember the first time we had sweet potato pie together? It’s when we were moving from Dallas to New York, way back in the mid-80s.”

“That’s right!” said Mrs K R. “On the way there, we stopped for lunch in De Valls Bluff, Arkansas—and had some really terrific barbecue. Right across the street from the restaurant was the Family Pie Shop, so that’s where we had dessert.”

“I’ve been haunted by the flavor of that sweet potato pie ever since,” I said.

“That settles it,” said Mrs K R. “Time to work on my own sweet potato pie recipe!”

Am I a lucky guy, or what?

You may also enjoy reading about:
Roast Sweet Potatoes
Winter Squash Gratin
Gratin Dauphinois
Fennel and Tomato Gratin
Old-School Macaroni & Cheese
Hashed Brussels Sprouts
Or check out the index for more recipes

122 comments:

Dahn said...

This looks wonderful. I have made something similar but did not puree the sweet potatoes or add cayenne for heat. I am going to add this to our Thanksgiving menu, thanks for the post. I agree that fresh rosemary is a must, it has such a distinct flavor that is lost when it is dried.

Rocquie said...

I love sweet potatoes and eat them all year round. Rosemary is one of my favorite herbs yet I have never thought to combine it with sweet potatoes. This sounds delicious--thanks for giving me a great idea. --Rocquie

Kitchen Riffs said...

Hi Dahn, I've made this sliced sweet potatoes rather than a puree, and I think the puree works better. But both are good! Thanks for the comment.

Kitchen Riffs said...

Hi Sage Trifle, rosemary and sweet potatoes is a dynamite combo! But I really like rosemary, so I think it goes with most things. ;-) Thanks for the comment.

Anonymous said...

i once made this with a combo beetween sweet potato and pumpkin and it's turnout great,
i guess yours is away better....
Casseroll is not that easy to captured, well done with your photograph!

Marta @ What should I eat for breakfast today said...

It sounds great. And looks delicious. I like everything with potatoes. I made tortilla de patatas some time ago and it was delicious. Need to try your casserole as well.

Paula @ Vintage Kitchen Notes said...

I have sweet potato pie written down on my to-do list too. But here they're not orange but light yellow, so not very appealing. But I bet they'll be awesome in this casserole anyway!

Kitchen Riffs said...

Hi Dedy, interesting idea to combine sweet potato and pumpkin - I'll have to try that. Thanks for the kind words, and for taking time to comment.

Kitchen Riffs said...

Hi Marta, it really is wonderful! A good dish. As is tortilla de patatas - I haven't made that in ages, and need to again. Thanks for the comment.

Kitchen Riffs said...

Hi Paula, we have some yellowish sweet potatoes, too. Flavor is good, but you're right the color isn't an enticing. Thanks for the comment.

Nusrat Azim said...

The yummy recipe looks complicated but actually its not :) I mindfully read through it.
I also saved your pictures and zoomed. To find faults :D
Dang! They are flawless!

Barb | Creative Culinary said...

Maybe there is a point in time when everyone who grew up on those overly sweetened sweet potatoes longed for something different? I've grown to love them in place of baked potatoes as a side dish but in the last year or two I took a VERY old fashioned recipe that was the requisite mash with eggs and sugar and a nut topping and added jalapenos. Life changing. :)

I still have rosemary in the garden too AND is it prophetic that I baked four huge ones last night just because. I'm making this today John...thanks a bunch! Let's see, what would you say? Good stuff. :)

Hotly Spiced said...

I'm loving all the Thanksgiving recipes I'm seeing on blogs at the moment. I haven't heard of a sweet potato casserole before but I can see how well this would go with turkey. I love how it has a little kick from the cayenne pepper - very warming for what I imagine will be a cold day xx

Carolyn Jung said...

That looks like the perfect side to just about anything at this time of year. Plus, I bet leftovers are divine the next morning with a sunny side-up egg on top. ;)

~ Nee ~ said...

Hi John, I am making this pie to my Thanksgiving menu , rosemary gives a great flavor to everything , thanks for sharing :)

Kitchen Riffs said...

Hi Nusrat, those are 500 pixel, low-rez jpegs. Zooming wouldn't be a pretty sight! This really is a great recipe - worth trying. Thanks for the comment.

Kitchen Riffs said...

Hi Barb, this really is good stuff. ;-) I was actually thinking of adding jalapenos to this dish, but decided against it. Will probably try it at some point. I hope you like this! Thanks for the comment.

Kitchen Riffs said...

Hi Charlie, sweet potato casserole with marshmallow topping is practically a national dish! Well, at least very, very popular. This does combine well with turkey. A pork roast, too. Thanks for the comment.

Kitchen Riffs said...

Hi Carolyn, leftover of this are great! I've had them for breakfast, though eggless - I gotta try that! Thanks for the comment.

Kitchen Riffs said...

Hi Nee, doesn't rosemary have such wonderful flavor? We love it! Thanks for the comment.

Karen Harris said...

When I was a kid I never ate the sweet potato casserole with the toasted marshmallows on top. I am glad to say that I have grown to like them as I have gotten older. These look like some I could really learn to love. Of course these are not your mama's sweet potatoes.

Bizzy Lizzy's Good Things said...

John, I love how sweet potato and pumpkin (squash) feature predominantly in the US for thanksgiving and Christmas. A superb recipe, again, thanks for sharing!

Denise Browning@From Brazil To You said...

Sweet Potatoes? Sign me in...This casserole looks absolutely terrific!

Beth said...

Better than roast sweet potatoes? Say no more! I'll be trying this recipe as soon as possible.

Couscous & Consciousness said...

We don't celebrate Thanksgiving here in New Zealand, so sweet potato casserole is not something that generally graces a table here - especially not with marshmallows on top. I love the sound of this savoury version though.

Kitchen Riffs said...

Hi Karen, I have to admit the marshmallow thing isn't my favorite, either. These, however, are terrific! ;-) Thanks for the comment.

Kitchen Riffs said...

Hi Lizzy, both of these are great, but I have to give sweet potatoes the edge - much more versatile, and more flavor. IMO, of course. ;-) Thanks for the comment.

Kitchen Riffs said...

Hi Denise, it is, it is! ;-) Thanks for the comment.

Kitchen Riffs said...

Hi Beth, hard to believe, isn't it? Roast sweet potatoes are wonderful, but I think this dish edges them out. Definitely something you'll want to try! Thanks for the comment.

Kitchen Riffs said...

Hi C&C, the savory version is delish - try it with roast pork. It's a wonderful combo! Thanks for the comment.

Debra Eliotseats said...

I am so making this for Thanksgiving. Thank you for a great side dish!

~~louise~~ said...

Rosemary is for remembrance and this casserole is surely one to remember John. I noticed you add salt to the sweet potatoes when boiling them. I've never done that. I will have to give it a try. Love the cream in this dish too, oh such goodness!

Rosemary is one of my favorite herbs but I have never been able to keep one alive long enough to really enjoy it. I even killed a rosemary bonsai once! It's so strange because there is an old wives tale that rosemary will only grow in a house where the woman is the ruler:) Since I'm the head of this household, you think I would have the upper hand:)

Thank you so much for sharing this delicious recipe, John. I love that it can be prepared in advance too...Now, I'm looking forward to that Sweet Potato Pie!

Choc Chip Uru @ Go Bake Yourself said...

The flavour of sweet potato and rosemary is genius my friend :D
Lovely recipe!

Cheers
CCU

Dawn @ Words Of Deliciousness said...

I love eating sweet potatoe, I like to eat them baked with nothing added. This recipe sounds delicious with all the ingredient that are in it.

Kristi @ My San Francisco Kitchen said...

My family has always had the sweeter version, with the marshmallows. I would love to make this for them this year, and change things up a bit! Looks delicious!

mjskit said...

Sweet potatoes and rosemary - now that's a combination I've never tried. 2 to 4 tsp. will provide a significant rosemary flavor. Now I'm very curious. I think I just found one of the side dishes for Thanksgiving. Everyone in my family loves sweet potato casserole and the addition of rosemary will be a nice twist and delicious surprise. Thanks for this great recipe John!

Unknown said...

Looks delicious... I'm loving all these Thanksgiving recipes.. I'll make something to bring to the family, this looks fantastic. WHat a great combo.. potato and rosemary, love the sweet and savory combo.

Anonymous said...

loved this savory version of sweet potato casseroles...rosemary and Parmesan together work magic in this dish...delicious,flavor rich and just the right delicacy for thanksgiving,thanks for sharing :-)

Kitchen Riffs said...

Hi Debra, this is terrific dish. Hope you enjoy, and thanks for the comment.

Kitchen Riffs said...

Hi Louise, for the last couple of years we've been pretty lucky in swapping rosemary plant between our garden and our windowsill. That plant is getting pretty big, though, so I don't know how long that's going to continue! Anyway, thanks for the comment.

Kitchen Riffs said...

Hi Uru, it's such a nice combo, isn't it? ;-) Thank for the comment.

Kitchen Riffs said...

Hi Dawn, I think this recipe is "you" ;-) Worth trying, IMO. Thanks for the comment.

Kitchen Riffs said...

Hi Kristi, the marshmallow version is good - and it's what I'll be having this Thanksgiving because I'm not making it - but this is better. ;-) Thanks for the comment.

Kitchen Riffs said...

Hi MJ, I suspect you're closer to the 4 teaspoon side of the scale, but I could be wrong! This is a wonderful dish - hope you enjoy. Thank for the comment.

Kitchen Riffs said...

Hi Honey, aren't all of these Thanksgiving dishes great? This one is particularly good. :D Thanks for the comment.

Kitchen Riffs said...

Hi Kumar, isn't this nice? Truly delish! Thanks for the comment.

Rosa's Yummy Yums said...

Lip-smackingly good! A fabulous cold weather dish.

Cheers,

Rosa

Holly | Beyond Kimchee said...

I love LOVE love sweet potatoes. This will make a great side dish to Thanksgiving turkey. I like the addition of rosemary which makes it more savory rather than candied. Thanks for sharing, John!

Dan from Platter Talk said...

This sounds so delicious, savory and comforting. Great idea!!

Kitchen Riffs said...

Hi Rosa, this really is such a nice dish! Full of flavor. ;-) Thanks for the comment.

Kitchen Riffs said...

Hi Holly, the rosemary certainly does get one's attention! It's flavor is so distinctive, but in a good way. Thanks for the comment.

Kitchen Riffs said...

Hi Dan, isn't this nice? Wonderful flavor! Thanks for the comment.

Laura Dembowski said...

I often think sweet potatoes make better dessert than side dish, but these totally change that. Such a great flavor combo!

Unknown said...

delicious looking casserole

Judy@Savoring Today said...

Oh, rosemary and sweet potatoes are a match made in heaven! Savory is my favorite way to enjoy sweet potatoes, so this is perfect for me. :)

Maureen | Orgasmic Chef said...

THIS is a winner!! I love everything about it.

Kitchen Riffs said...

Hi Laura, I agree so many sweet potato sides are basically dessert! Nothing wrong with that, though. ;-) Thanks for the comment.

Kitchen Riffs said...

Hi Gayathri, it's totally delish! ;-) Thanks for the comment.

Kitchen Riffs said...

Hi Judy, don't sweet potatoes combine so well with rosemary? The flavor is so wonderful. Thanks for the comment.

Kitchen Riffs said...

Hi Maureen, it's really a wonderful recipe. Loads of flavor! My favorite kind. ;-) Thanks for the comment.

Georgia | The Comfort of Cooking said...

This would make SUCH a delicious side for Thanksgiving, John! What an abundance of warm fall flavor and comforting goodness in this casserole. Lovely recipe!

Liz That Skinny Chick Can Bake said...

What a delicious way to enjoy sweet potatoes! Love the addition of rosemary...mmmmm...

Juliana said...

This casserole looks delicious John, and yes, I love the touch of the cayenne...and sure this dish is perfect at the Thanksgiving dinner table.
Thanks for the recipe and have a wonderful week ahead :D

vanillasugarblog said...

Rosemary and sweet potato go so well together.
I just love that combo.
If you ever make a sweet potato hash, please try it with fresh rosemary! So good

Shashi at SavorySpin said...

Savory sweet potatoes - with caramelized onions - in a casserole - good gawsh - whats not to love!
Thanks for sharing - this looks absolutely drool worthy!

Kitchen Riffs said...

Hi Georgia, isn't this nice? And it really does have tons of flavor. Thanks for the comment.

Kitchen Riffs said...

Hi Liz, sweet potatoes rock, and they're so good in this recipe! And the rosemary really adds loads of flavor. Thanks for the comment.

Kitchen Riffs said...

Hi Juliana, the cayenne really adds an interesting twist! Makes an already good dish better, IMO. Thanks for the comment.

Kitchen Riffs said...

Hi Vanilla Sugar, isn't that a dynamite combo? I have made sweet potato hash with rosemary before - excellent combo! Thanks for the comment.

Kitchen Riffs said...

Hi Shashi, what's not to love, indeed! This is a totally fun dish - and tasty! ;-) Thanks for the comment.

Unknown said...

This is a wonderful combination of ingredients, save the sweet stuff for dessert, I'll take this any day!

Monet said...

My mom can't stand the sweetened version of sweet potato casserole so I know she'd love this! I can't wait to make it for her this Thanksgiving! Thank you for sharing John!

Unknown said...

This looks amazing John! The colour is gorgeous and the flavours are great. I'd like to make something different with sweet potatoes but my husband is from South Carolina, and he insists on his family's sweet pot casserole. Thankfully, it doesn't have marshmallows but a pecan streusel so it turns out really tasty, but one day I'd like to try a different dish! I'll just have to make it for dinner one day.

Kitchen Riffs said...

Hi Chris, isn't this nice? And I agree on saving the sweet stuff for desserts! Thanks for the comment.

Kitchen Riffs said...

Hi Monet, this sounds like a winner for your mom! Thanks for the comment.

Kitchen Riffs said...

Hi Nazneen, the pecan streusel sounds pretty good! This is worth trying, though, although probably not for Thanksgiving since your husband expects his traditional favorite. But do try it another time! Thanks for the comment.

Adrian (food rehab) said...

Totally diggin the bright colour. It truly is a perfect centerpiece to any feast. Don't judge but I've never had a sweet potato casserole! But your recipe gives me a reason to give it a go

Raymund | angsarap.net said...

That looks like an amazing casserole, got to try that one day

Kitchen Riffs said...

Hi Adrian, isn't the color terrific? And the flavor is even better! Thanks for the comment.

Kitchen Riffs said...

Hi Raymund, it's a totally delish dish - definitely worth trying. IMO, of course. ;-) Thanks for the comment.

Amy said...

What a yummy casserole! I love all the sweet flavors in it and casserole is just so comforting. :) Thanks for sharing your scrumptious recipe.

Kitchen Butterfly said...

I'll have to give this casserole a go. Love the rosemary, the parmesan in contrast with the sweet potato. Thanksgiving perfect!

Abbe@This is How I Cook said...

I am loving the sound of this. Rosemary is one of my favorite herbs so I know this tastes over the top! Good stuff and good for turkey day!

Kitchen Riffs said...

Hi Amy, isn't this nice? The flavor of this is amazing! Thanks for the comment.

Kitchen Riffs said...

Hi Kitchen Butterfly, the Parmesan really works so well in this dish - just a nice, nice flavor. Thanks for the comment.

Kitchen Riffs said...

Hi Abbe, doesn't rosemary have such great flavor? Good stuff indeed! ;-) Thanks for the comment.

Purabi Naha | Cosmopolitan Currymania said...

I can smell the aroma coming out of your wonderful sweet potato and rosemary casserole! This is something really cool to be tried with sweet potato. My family would love this!

Anonymous said...

Great dish John - this would be a big hit at Thanksgiving and I love that 98% of the work can be done in advance!

Kitchen Riffs said...

Hi Purabi, this is really such good stuff! And you're right that the aroma is fantastic. Thanks for the comment.

Kitchen Riffs said...

Hi Allyssa, don't you like make ahead dishes? Or at least ones that are largely make ahead. My favorite kind! Thanks for the comment.

Unknown said...

John, this is a stunningly simple and tasty dish. A perfect pie for our Thanksgiving table. The color and the cheese on top looks so nice.
You are a lucky guy.

Anne ~ Uni Homemaker said...

Lovely dish John. This will be a perfect side dish for T-Day. Great post and pinned!

Kitchen Riffs said...

Hi Asha, it's really a great dish - so delish. And I agree the color is great! Thanks for the comment.

Kitchen Riffs said...

Hi Anne, this is a terrific side - tons of flavor, and I really like how it looks, too. Thanks for the comment.

SKIP TO MALOU said...

Your recipes are we written. and not to mention the convos that you and Mrs K have and the notes that you share at the end.
The colors and the flavors of the dish is definitely Thanksgiving perfect!

Mother Rimmy said...

I agree with Anne, this is a terrific holiday dish! Definitely would roast them to bring out their sweet nutty flavor as you suggested. :)

Vicki Bensinger said...

I love the flavors going on in your sweet potato casserole.. I make it every year. Like you said mine is the sweeter one. Only this year I plan to make mashed potatoes and have been searching the best ones. Your sweet potatoes sound great and savory I will definitely try them in the near future. I hope you and your family have a happy Thanksgiving.

Kitchen Riffs said...

Hi Malou, isn't this a pretty dish? Thanks for those kind words, and for taking time to comment.

Kitchen Riffs said...

Hi Kristi, the best thing about roasting the sweet potatoes is you get their great flavor in this dish! Double win! ;-) Thanks for the comment.

Kitchen Riffs said...

Hi Vicki, loads of butter and cream are your friend in mashed potatoes! Thanks for the comment, and I hope you have a terrific Thanksgiving too.

Kim Bee said...

Oh my gosh John, this is one gorgeous casserole. Love the rosemary in it too, great addition. You do good work sir.

Kitchen Riffs said...

Hi Kim, isn't it nice? Loads of flavor - you'd like. Thanks for the comment.

FLAVZCORNER said...

Nice and simple casserole. Loved the flavors you used. I am a fan of sweet potato in any form and this sure is a tempting dish!!!

Kitchen Riffs said...

Hi Shibi, I much prefer a savory sweet potato dish to a sweet one, except for dessert of course! This really is nice. Thanks for the comment.

Kiran @ KiranTarun.com said...

I love savory sweet potato and the combination with rosemary is divine! Thanks for sharing, John :)

CQUEK said...

I am a fan of sweet potato too, I am going to try out your recipe

Kitchen Riffs said...

Hi Kiran, there's something about combining sweet potatoes and rosemary that's magic! Thanks for the comment.

Kitchen Riffs said...

Hi Candy, it's really a great dish. I hope you enjoy! Thanks for the comment.

Nami | Just One Cookbook said...

I can imagine how delicious this must smell while preparing. And the waiting time for the casserole to be in the oven is the hardest! I always love having leftover casserole and with this recipe, even better!

Kitchen Riffs said...

Hi Nami, I agree waiting for something to finish cooking can be so hard! Particularly with wonderful aromas escaping from the oven! ;-) Thanks for the comment.

Rosita Vargas said...

Perfecto se ve muy rico y goloso me gustarìa probar,abrazos.

Ilke said...

Was going to make a sweet potato tart for Thanksgiving but really did not want to deal with the pastry ! This solves it. I have not combined parmesan with sweet potatoes before, that will be a first! thanks :)

Kitchen Riffs said...

Hi Rosita, it is indeed very rich and does have a nice sweet undertone to it! Thanks for the comment.

Kitchen Riffs said...

Hi Ilke, Parmesan and sweet potato makes a really nice combo. And I'm OK with making pastry crusts, but you really don't need it with something like this - and one less step to do, which is nice. Thanks for the comment.

Amelia said...

Hi John, very interesting recipe. It look awesome, the combination look so good. We do take alot of sweet potato but have not try casserole. Thanks for sharing your delicious recipe.

Have a great day.

Kitchen Riffs said...

Hi Amelia, this is a fun dish to make - totally tasty! Thanks for the comment.

Alex said...

Hi, John! I love how you combine the sweet potato with parmesan: I can almost taste it. Great idea, to add the rosemary.

Kitchen Riffs said...

Hi Alex, everything about this dish really works! Parmesan and sweet potatoes pair wonderfully. ;-) Thanks for the comment.

Terra said...

Gorgeous! I actually have rosemary still growing in my garden. I believe this recipe would be a perfect way to use up some of my fresh rosemary:-) What a lovely side dish, the cheese, the rosemary, the sweet potatoes...YUM! I hope you have a wonderful Thanksgiving, Take care, Terra

Kitchen Riffs said...

Hi Terra, where you live you might be able to winter rosemary over. Maybe! I hope you have a great Thanksgiving too, and thanks for the comment.

Lizzie @ Strayed from the Table said...

Looks pretty darn good. I would never of thought you Americans would put marshmellows on top of a sweetpotato casserole - Very bizarre.

Kitchen Riffs said...

Hi Lizzie, basically those marshmallow sweet potato casseroles are dessert! Served as a side. ;-) These are better (much!) IMO. Thanks for the comment.