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!
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Broccoli Cheddar Sweet Potato Casserole
Ingredients
- 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
Instructions
- 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.
Nutrition
Cookin Canuck says
February 17, 2015 at 7:45 amThis looks like the perfect way to bring a little freshness and color into the cold winter days. I hope it warms up for you soon!
Lindsay Moe says
February 21, 2015 at 11:46 amThanks!
liz | carpé season says
February 17, 2015 at 9:05 pm” Believe me kids, I get it. And you need to learn to walk a little bit faster, even if you’re sad.” – actual words that have also come out of my mouth 27x this week.
We vascillate between metldowns over “the wind hurts me, mama” and “LET ME STOP AND PICK UP THAT SNOWBALL!” It is as ridiculous as it sounds.
love the look of this side dish. broccoli with sweet potatoes forever!
Lindsay Moe says
February 21, 2015 at 11:46 amAaaaand that is why I love you. Thanks Liz!
Laura says
February 6, 2016 at 1:47 pmOne of the tags on this recipe needs removed. Cheddar isn’t vegan. Cheddar = cheese = made from milk = animal product.