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Sweet Potato Casserole
Andre Lewis

Savory Sweet Potato Casserole

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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 oven to 400°F. Pierce sweet potatoes; roast on a rimmed sheet 55 to 65 minutes until fully tender. Cool 10 minutes; remove skins and mash in a large bowl. Reduce oven to 375°F.
  2. Melt 2 tablespoons butter over medium. Cook garlic 30 seconds; add squeezed spinach and stir 3 minutes until moisture evaporates. Fold into mash; cool until warm, not steaming.
  3. Grease a 2-quart dish with teaspoon butter. Fold yogurt, egg, feta, salt, and pepper into mash just until combined; spread in dish.
  4. Toss panko and pumpkin seeds with oil; scatter thinly over filling. Bake 25 to 30 minutes until top golden and center reaches 165°F.
  5. Rest 10 minutes to settle filling. Serve with a broad spoon, keeping topping on each portion.