Broccoli Sweet Potato Casserole

Picture a golden, crackly topping giving way to velvety sweet potato, streaked with emerald broccoli and perfumed with butter, nutmeg, and a whisper of smoked paprika.

Imagine the first forkful: creamy, gently sweet, and savory-cheesy, rising in a little cloud of toasty Parmesan aroma—comfort that settles everyone at the table.

I love this casserole because it pulls double duty: nourishing and indulgent, bright and cozy. It makes vegetables feel like a treat, which matters on busy weeknights and slow Sunday suppers alike, potlucks where you need a sure thing, or holidays when one pan must please many.

One December, when schedules were chaotic and appetites mismatched, this dish bridged the gap—my kids dug in for the cheesy crunch, I got the veggies and calm. It reheated beautifully, so lunch the next day felt like a tiny victory.

Ready? Let’s cook!

Why You’ll Love It

• Delivers cozy, savory-sweet flavor with cheesy, crunchy topping
• Packs nutrient-dense veggies: fiber, vitamin A, and vitamin C
• Preps ahead easily; refrigerate assembled and bake when needed
• Balances creamy mash with crisp-tender broccoli for texture
• Crowd-pleasing side that pairs with many mains

Ingredients

• 2 lb sweet potatoes, peeled and cubed — cut into even 1-inch pieces for uniform cooking
• 4 cups broccoli florets, fresh — choose firm, bright green crowns
• 3 tbsp unsalted butter, melted — real butter for best flavor
• 1/2 cup whole milk, warmed — warms mash to stay silky
• 1/4 cup plain Greek yogurt, room temperature — adds tang and creaminess
• 1 large egg, beaten — binds the casserole
• 1 tsp kosher salt, divided — season in layers
• 1/2 tsp black pepper, divided — freshly ground for better aroma
• 1/2 tsp garlic powder — mellow, even garlic flavor
• 1/4 tsp smoked paprika — subtle smoky depth
• 1/4 tsp ground nutmeg — classic with sweet potatoes
• 1 cup sharp cheddar cheese, shredded — buy a block and shred for better melt
• 1/2 cup Parmesan cheese, grated, divided — nutty, salty lift
• 1/2 cup panko breadcrumbs — light, crunchy topping
• 1 tbsp olive oil — toasting the panko
• 1 tbsp fresh chives, chopped (optional) — bright, oniony finish

Step-by-Step Method

Preheat Oven & Prep Dish

Preheat the oven to 375°F. Grease a 9×13-inch baking dish with butter or nonstick spray. Set aside. Gather all equipment and ingredients to streamline cooking. This guarantees a smooth workflow. Preheating early guarantees the casserole bakes evenly and the topping browns properly.

Boil Sweet Potatoes

Bring a large pot of salted water to a boil. Add peeled, 1-inch cubededsweet potatoes. Cook until fork-tender, 12–15 minutes. Avoid overcooking to prevent waterlogging. Stir occasionally for even cooking. Prepare a colander for draining. Keep heat at a steady simmer to maintain texture.

Steam Broccoli

Set a steamer basket over simmering water. Add fresh broccoli florets. Steam until crisp-tender, 4–5 minutes. Don’t oversteam; you want bright green color and slight bite. Drain well and spread on a towel to dry. Excess moisture can dilute the mash.

Dry & Mash Potatoes

Drain sweet potatoes thoroughly. Return them to the hot pot over low heat for 1 minute to evaporate moisture. Remove from heat. Mash with a potato masher until mostly smooth. Small chunks are fine for texture. Keep the pot warm to help ingredients incorporate.

Enrich the Mash

Stir in melted butter, warmed whole milk, and room-temperature Greek yogurt. Add beaten egg and mix quickly to avoid scrambling. Season with 3/4 teaspoon kosher salt, 1/4 teaspoon black pepper, garlic powder, smoked paprika, and nutmeg. Mash until smooth and creamy. Adjust milk for desired consistency.

Fold in Broccoli & Cheeses

Gently fold in steamed broccoli, shredded sharp cheddar, and 1/4 cup grated Parmesan. Mix just until evenly distributed to avoid breaking the florets. Taste and adjust with remaining salt and pepper. The mixture should be well-seasoned and cohesive. Avoid overmixing to retain texture.

Assemble the Casserole

Transfer the mashed mixture to the prepared baking dish. Spread evenly with a spatula, smoothing the top. Guarantee broccoli is dispersed throughout for balanced bites. Clean the edges of the dish for a neat finish. This promotes even browning and presentation.

Make the Crunchy Topping

Combine panko, remaining 1/4 cup Parmesan, olive oil, and a pinch of salt and pepper in a small bowl. Toss until crumbs are evenly moistened. Sprinkle the mixture evenly over the casserole. Cover all areas for consistent crunch. Lightly press to help it adhere.

Bake to Golden Perfection

Place the dish on the center rack. Bake 25–30 minutes, until the topping is golden and the edges bubble. Rotate the dish once if your oven has hot spots. Avoid overbaking to keep the interior creamy. The aroma will be nutty and savory when done.

Rest, Slice & Serve

Remove from the oven and let rest for 10 minutes. This sets the casserole for clean slices. Garnish with chopped fresh chives, if using. Serve warm as a side. Pair with roasted meats or a crisp salad. Refrigerate leftovers and reheat gently to maintain texture.

Ingredient Swaps

• Dairy-free: replace butter with olive oil or vegan butter; use unsweetened almond/oat milk; swap Greek yogurt with plain coconut yogurt; use dairy-free cheddar/Parmesan.
• Egg-free: omit egg; add 1–2 tablespoons aquafaba or a flax egg (1 tbsp ground flax + 3 tbsp water) to help bind.
• Gluten-free: use gluten-free panko or crushed cornflakes/rice cereal; or skip crumbs and add extra Parmesan.
• Budget: substitute cheddar with Monterey Jack or a mix of any meltable cheese ends; use regular breadcrumbs instead of panko.
• Protein boost: stir in 1 cup cottage cheese (blend smooth if preferred) or 1 cup cooked lentils/chickpeas.
• Flavor swaps: use cauliflower or green beans for broccoli; add 1–2 teaspoons curry powder instead of paprika/nutmeg; replace smoked paprika with chipotle powder.
• Pantry-friendly: sub Greek yogurt with sour cream; whole milk with evaporated milk (diluted) or 2%.
• Regional: use queso Oaxaca or pepper jack for a Southwest vibe; use Gruyère and herbes de Provence for a French twist.

You Must Know

Doneness • If the mash feels loose after combining ingredients, stir in 2–3 tablespoons extra Parmesan or 1/4 cup panko until it holds soft peaks; it should mound on a spoon and not level out within 5–7 seconds.

Avoid • To prevent a soggy casserole, blot steamed broccoli with towels and let sweet potatoes sit over low heat until visibly dry and steamy for about 60 seconds; excess surface moisture dilutes seasoning and softens the crumb.

Troubleshoot • If the crumb isn’t browning by minute 20, move the dish to the top rack and switch to high broil for 60–90 seconds; watch for even golden color and tiny bubbling at the edges as your pull cue.

Scale • For 8–10 servings, increase all ingredients by 1.5x and use a deep 9×13 or a 12×8 dish; extend oven time by 8–12 minutes, pulling when center reaches 165°F and topping is evenly golden.

Flavor Boost • For smokier depth, add 1–2 teaspoons minced chipotle in adobo to the mash or swap 1/4 teaspoon smoked paprika for 1/2 teaspoon; aim for a warm aroma and a light brick-orange hue before topping.

Serving Tips

• Pair with roasted chicken or turkey; the sweetness balances savory mains.
• Serve alongside a crisp green salad with lemon vinaigrette for freshness.
• Add a dollop of sour cream or Greek yogurt and sprinkle extra chives.
• Plate in shallow bowls; drizzle with hot honey or chili oil for kick.
• Complement with crusty bread to scoop up creamy, cheesy layers.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container 3–4 days.

Reheat covered at 350°F until warmed through.

Assemble up to 24 hours ahead.

Cover and chill, then bake 10 minutes longer from cold.

Freezes well: wrap tightly and freeze up to 2 months.

Thaw overnight in the fridge before reheating.

Reheating

Reheat gently: microwave covered portions 50% power until warm, stirring midway.

Oven 325°F, covered, 15–20 minutes.

Stovetop low heat in a lidded skillet, splash milk, stir often to prevent drying.

Thanksgiving Potluck Favorite

Almost inevitably, this Broccoli Sweet Potato Casserole steals the show at a Thanksgiving potluck. I carry it in, the panko-Parmesan crust still golden and crackling, cheddar perfuming the air like a warm welcome. When I lift the foil, steam curls up, buttery and nutmeg-kissed, and spoons start hovering.

I love how the mash glows sunset-orange, dotted with emerald broccoli, each bite creamy yet bright. The edges bubble gently, telling you it’s ready. One scoop delivers contrast: tender sweet potatoes, crisp-tender florets, and a toasty, olive-oil crumb that shatters just enough.

Guests always ask for “the orange one with the crunchy top,” then circle back for seconds. It’s comforting without heaviness, familiar yet fresh—a side that unites the table and disappears fast.

Final Thoughts

Ready to dig in? Give this Broccoli Sweet Potato Casserole a try as written, or make it your own—swap cheeses, add crispy bacon, or spice it up with a pinch of cayenne.

Frequently Asked Questions

Can I Freeze the Casserole Before Baking?

Yes—you can freeze it unbaked. I chill it, wrap tightly, and freeze up to 2 months. Bake from frozen at 375°F, loosely covered, 45–55 minutes, then uncover to crisp the golden, buttery crumb and bubbling edges.

How Can I Make This Dairy-Free?

Yes—swap butter with olive oil, milk with unsweetened oat or almond milk, yogurt with coconut yogurt, cheeses with shredded plant-based cheddar and grated vegan Parm. I’d brush panko with oil; chives add bright, oniony sparkle.

What Protein Pairs Best With This Side?

I’d pair it with garlicky roasted chicken thighs or maple-glazed salmon. I love how juicy, savory bites cut through sweetness, while crisp skin or caramelized edges echo the topping’s crunch, making every forkful cozy, balanced, and deeply satisfying.

Can I Use Frozen Broccoli Instead of Fresh?

Yes—you can. I thaw it, pat it very dry, then steam just until crisp-tender. Excess moisture dulls flavor. Fold it in; you’ll still get bright green florets, gentle crunch, and sweet, velvety bites throughout.

How Do I Prevent a Soggy Topping?

I prevent a soggy topping by toasting panko with olive oil first, draining veggies thoroughly, spreading a dry, even layer, and baking uncovered until crackling-golden. I let it rest briefly, so steam settles and stays beneath the crisp crown.