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Sweet Potato Casserole

Sweet Potatoe Side Dish


- 5 tablespoons unsalted butter
- 1 large chopped onion, 2 cups
- 1/2 cup all-purpose flour
- 2 cups whole milk
- 1 tablespoon chopped rosemary leaves
- 1 teaspoon kosher salt
- freshly ground black pepper
- 3 large peeled & shredded sweet potatoes, 4 ½ cups
- 2 cups (8 oz) shredded cheddar cheese
- 1 slice whole-wheat bread, ground in a food processor, 1/2 cup


Heat oven to 400º F
Lightly coat a 9-inch square baking dish with vegetable cooking spray.
In a medium saucepan, over medium heat, melt the butter and add the onion; cook until softened, about 10 minutes. Remove from heat, stir in the flour, then whisk in the milk, rosemary, salt, and a few grinds of pepper. Heat to boiling, whisking constantly. Stir in the sweet potatoes.
Transfer to the baking dish and sprinkle with the Cheddar and bread crumbs. Bake for 30 minutes or until golden.

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Nutritional Information
Per Serving

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