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–+ servings
broccoli and sweet potato casserole

Broccoli Sweet Potato Casserole

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Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Course Side
Cuisine American
Servings 6 servings

Equipment

  • 1 9x13 inch baking dish
  • 1 Large pot
  • 1 medium pot
  • 1 steamer basket or colander
  • 1 large mixing bowl
  • 1 Small bowl
  • 1 Potato masher or fork
  • 1 Whisk
  • 1 Cutting board
  • 1 Chef's knife
  • 1 measuring cup
  • 4 Measuring spoons
  • 1 Spatula

Ingredients
  

  • 2 pound sweet potatoes peeled and cubed
  • 4 cup broccoli florets fresh
  • 3 tablespoon unsalted butter melted
  • 1/2 cup whole milk warmed
  • 1/4 cup plain Greek yogurt room temperature
  • 1 large egg beaten
  • 1 teaspoon kosher salt divided
  • 1/2 teaspoon black pepper divided
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon ground nutmeg
  • 1 cup sharp cheddar cheese shredded
  • 1/2 cup grated Parmesan cheese divided
  • 1/2 cup panko breadcrumbs
  • 1 tablespoon olive oil
  • 1 tablespoon fresh chives chopped (optional)

Instructions
 

  • Preheat the oven to 375°F and grease a 9x13-inch baking dish.
  • Bring a large pot of salted water to a boil and cook the sweet potato cubes until fork-tender, 12–15 minutes.
  • While the potatoes cook, steam the broccoli florets over simmering water until crisp-tender, 4–5 minutes, then drain well.
  • Drain the sweet potatoes and return them to the hot pot to dry for 1 minute over low heat.
  • Mash the sweet potatoes with melted butter, warmed milk, Greek yogurt, beaten egg, 3/4 teaspoon salt, 1/4 teaspoon pepper, garlic powder, smoked paprika, and nutmeg until smooth.
  • Fold in the steamed broccoli, cheddar cheese, and 1/4 cup Parmesan, then taste and adjust seasoning with remaining salt and pepper.
  • Spread the mixture evenly into the prepared baking dish.
  • In a small bowl, combine panko, remaining 1/4 cup Parmesan, olive oil, and a pinch of salt and pepper.
  • Sprinkle the panko mixture evenly over the casserole.
  • Bake until the topping is golden and the edges bubble, 25–30 minutes.
  • Let the casserole rest for 10 minutes before slicing and serving, then garnish with chopped chives if using.

Notes

Cut sweet potatoes into even 1-inch cubes for uniform cooking and avoid waterlogging by thoroughly draining both potatoes and broccoli before combining. Warming the milk and using room-temperature yogurt prevents the mash from stiffening, and returning the potatoes to the hot pot helps evaporate excess moisture. If you prefer a looser texture, add an extra splash of milk; for richer flavor, swap part of the butter with browned butter. You can assemble the casserole up to a day ahead, cover, and refrigerate, then bake 10 minutes longer from cold. For gluten-free, use gluten-free panko or omit the crumb and add extra Parmesan on top.
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