Broccoli Cheddar Sweet Potato Casserole

Broccoli Cheddar Sweet Potato Casserole is the healthy, comforting holiday side dish! Made using a handful of simple ingredients, this casserole is wholesome, gluten-free, and easy to make vegan.

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Let’s talk about sweet potato casserole.

When most people think about sweet potato casserole, the first thing that comes to mind is the classic Thanksgiving dish made with brown sugar and marshmallows.

This sweet potato casserole recipe is the exact opposite of that.

I’ve lightened things up a little bit by giving sweet potato casserole a savory makeover, using fresh broccoli, creamy cheddar cheese, and a little chopped almond for texture. Broccoli and sweet potatoes aren’t too hard to come by year round and they make a perfect nutritional and flavorful pair.

This casserole is gluten-free, easy to make vegan, and makes a healthy, light lunch or a wonderful side dish. It’s delicious enough for a spot on your Thanksgiving table, yet easy enough to make on a weeknight.

Ingredients

• Sweet potatoes
• Olive oil
• Cheddar cheese
• Coarse kosher salt
• Freshly ground black pepper
• Broccoli
• Chopped raw almonds

How to make broccoli sweet potato casserole

1. Preheat the oven to 400ºF.
2. In a large pot, cover sweet potatoes with water and bring to a boil over high heat. Boil until the sweet potatoes are soft when pierced with a fork.
3. Drain the sweet potatoes, then return them to the pot and stir over medium heat until any excess water has evaporated.
4. Remove the pot from the heat and mash the sweet potatoes with 1 tablespoon olive oil, the cheese, and salt and pepper to taste.
5. Transfer the sweet potato mixture to the prepared baking dish and spread out into an even layer.
6. In a medium bowl, combine broccoli, almonds, and 1 tablespoon olive oil. Season with salt and pepper to taste.
7. Sprinkle the broccoli mixture over the sweet potatoes. Bake for 20 minutes or until the broccoli begins to brown.

Top tips

How to choose good sweet potatoes

I don’t know that I’ve ever seen a bad sweet potato for sale at the grocery store, so don’t overthink it. You just want to pick sweet potatoes that are firm and don’t have any discolored spots or eyes sprouting.

How to cut sweet potatoes

Start by rinsing your sweet potato, then peel off the skin if desired. I like a simple vegetable peeler (affiliate link) for peeling sweet potatoes.

Next, cut off both ends, then cut into thick rounds. Cut each round into sticks, then cut each stick into cubes.

The cubes can be large, but make sure they are roughly the same size so they’ll cook evenly.

How to store healthy sweet potato casserole

You can refrigerate any leftover broccoli cheddar sweet potato casserole in an airtight container in the refrigerator for up to 4 days.

You can also freeze the casserole in a freezer safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.

Tips for customizing broccoli cheddar sweet potato casserole

• Top with roasted chickpeas or your favorite protein
• Swap the almonds for pepitas or sunflower seeds
• Squeeze a lemon wedge over the finished broccoli for bright, fresh flavor
• Sprinkle with crushed red pepper flakes for spice
• Top with more cheddar cheese before baking for an extra cheesy casserole
• Swap the cheddar cheese for Monterey Jack, gruyere, or fontina

FAQ

More side dish recipes

• Twice Baked Sweet Potatoes with Caramelized Onions
• Mashed Potatoes Without Milk
• Cranberry Sauce with Dried Cranberries
• Instant Pot Scalloped Potatoes
• Vegetarian Cornbread Stuffing
• Oven Roasted Vegetables
• Oven Roasted Broccoli
• Roasted Brussels Sprouts with Parmesan
• Mashed Potato Bake
• Balsamic Roasted Brussels Sprouts with Garlic

If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!

Recipe

Broccoli Cheddar Sweet Potato Casserole

This Broccoli Cheddar Sweet Potato Casserole is the healthy, comforting side dish you’ve been looking for!

5 from 1 vote

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Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 50 minutes minutes

Servings: 6

Calories: 203kcal

Author: Lindsay Moe

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Ingredients

• ▢ 3-4 medium sweet potatoes, peeled and cubed
• ▢ 2 tablespoons olive oil, divided
• ▢ ½ cup freshly grated cheddar cheese
• ▢ Coarse kosher salt and freshly ground black pepper
• ▢ 1 large head broccoli, cut into bite sized pieces
• ▢ ¼ cup finely chopped raw almonds

Instructions

• Preheat the oven to 400ºF. Lightly coat an 8×8 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.

Nutrition

Calories: 203kcal | Carbohydrates: 21g | Protein: 7g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 127mg | Potassium: 590mg | Fiber: 5g | Sugar: 4g | Vitamin A: 9945IU | Vitamin C: 92mg | Calcium: 151mg | Iron: 1.4mg

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