This Broccoli Cheddar Sweet Potato Casserole is the healthy, comforting side dish you’ve been looking for!
I know, I know. I’m a little out of season on this.
This is a perfect Thanksgiving recipe, but it’s also a beautiful, colorful I-can’t-take-this-winter-and-it’s-orange-tomatoes-any-more recipe. Broccoli and sweet potatoes aren’t too hard to come by year round and they make a perfect nutritional and flavorful pair.
Are you having a hard time getting through winter? My favorites help a little, but there’s only so much we can do after being trapped in the house for four days straight. Like endure all the wailing as we walk the twenty feet from the car to the library because the cold just hurts. Believe me kids, I get it. And you need to learn to walk a little bit faster, even if you’re sad.
Some people make sweet potato casserole with lots of butter, brown sugar, and/or marshmallows (what???). I’ve lightened things up a little bit by using super creamy freshly grated cheese, olive oil, and a little chopped almond for texture.
This can make a healthy, light lunch or a wonderful side dish for your protein of choice. Have we mentioned it’s vegan and gluten free? Woo hoo!
Are you following along on Facebook, Twitter, Pinterest, Google+, and Instagram? If those aren’t your thing you can subscribe to The Live-In Kitchen to have new posts delivered straight to your email.
This Broccoli Cheddar Sweet Potato Casserole is the healthy, comforting side dish you've been looking for!
- 3-4 medium sweet potatoes peeled and cubed
- 2 tablespoons olive oil divided
- 1/2 cup freshly grated cheddar cheese
- Coarse kosher salt and freshly ground black pepper
- 1 large head broccoli cut into bite sized pieces
- 1/4 cup finely chopped raw almonds
- Preheat the oven to 400ºF. Lightly coat an 8x8 baking dish with cooking spray and set aside.
- In a large pot, cover sweet potatoes with water and bring to a boil over high heat. Boil 10-20 minutes or until the sweet potatoes are soft when pierced with a fork. Drain the sweet potatoes, then return them to the pot and stir over medium heat until any excess water has evaporated.
- Remove the pot from the heat and mash the sweet potatoes with 1 tablespoon olive oil, the cheese, and salt and pepper to taste. Transfer the sweet potato mixture to the prepared baking dish and spread out into an even layer.
- In a medium bowl, combine broccoli, almonds, and 1 tablespoon olive oil. Season with salt and pepper to taste. Sprinkle the broccoli mixture over the sweet potatoes. Bake for 20 minutes or until the broccoli begins to brown.