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a small everyday baking dish of orange mashed sweet potato casserole flecked with chopped green spinach and white feta under a thin golden breadcrumb and green pumpkin-seed topping, with no marshmallows, sugar crust, leek rounds or garnish
Andre Lewis

Savory Sweet Potato Casserole

Roasted sweet potato mash can carry a savory casserole without a layer of sugar on top. Squeezed spinach and crumbled feta break up the sweetness, while panko and pumpkin seeds supply a thin crunchy lid. Roast the potatoes whole so the flesh stays concentrated, and let the mash cool until warm before folding in the egg. The spinach needs a firm squeeze after thawing; extra water can make the filling loose even after the top has browned. A short rest lets the scoop hold together, with orange potato, green spinach and white feta still visible instead of disappearing into one smooth puree.
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Prep Time 30 minutes
Cook Time 1 hour 55 minutes
Total Time 2 hours 25 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 3 lbs medium sweet potatoes scrubbed
  • 5 oz frozen chopped spinach thawed and squeezed very dry
  • 2 tbsp unsalted butter
  • 1 garlic clove finely minced
  • 1/3 cup plain Greek yogurt
  • 1 large egg lightly beaten
  • 4 oz feta crumbled
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper
  • 1/2 cup plain panko breadcrumbs
  • 2 tbsp shelled pumpkin seeds
  • 1 tbsp olive oil
  • 1 tsp unsalted butter for the dish

Method
 

  1. Heat the oven to 400°F. Pierce sweet potatoes several times and roast on a rimmed sheet for 55 to 65 minutes until fully tender. Cool for 10 minutes, remove skins and mash the flesh in a large bowl; lower the oven to 375°F.
  2. Melt the 2 tablespoons butter in a skillet over medium heat. Cook garlic for 30 seconds, add squeezed spinach and stir for 3 minutes until loose moisture evaporates. Fold into the potato mash and let cool until warm rather than steaming.
  3. Grease a 2-quart baking dish with the teaspoon butter. Fold yogurt, egg, feta, salt and pepper into the mash just until combined, then spread in the dish.
  4. Toss panko and pumpkin seeds with olive oil and scatter in a thin layer over the filling. Bake for 25 to 30 minutes until the top is golden and the center reaches 165°F.
  5. Rest for 10 minutes before scooping so the filling settles. Serve with a broad spoon, keeping some of the crumb topping on each portion.