Sweet Potato Casserole with Sage Parmesan Breadcrumbs - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 4 pounds Sweet Potatoes Or Yams
- 2 Tablespoons Unsalted Butter, Cut Into Small Pieces
- 1/4 cup Low-fat (1%) Milk
- 1 Tablespoon Maple Syrup
- 1-1/2 teaspoon Paprika, Divided
- 3/4 cups Panko Breadcrumbs, Whole Wheat Or Regular
- 1/3 cup Finely Grated Parmesan Cheese
- 1 Tablespoon Minced Fresh Sage
- 1/4 teaspoon Salt
- 1/4 teaspoon Ground Pepper
Instructions
- Preheat oven to 350 ºF.
- Pierce sweet potatoes or yams all over with a fork. Place in the microwave and cook until tender when pierced with a fork, turning halfway through, 15 –20 minutes.
- Let the potatoes cool for several minutes. Cut potatoes in half lengthwise and scoop out flesh into a large bowl.
- To the potatoes, add butter, milk, maple syrup and 1 teaspoon paprika. Using a hand mixer, mix until smooth. Transfer potatoes to an 11- by 7-inch baking dish.
- In a medium bowl, combine panko breadcrumbs, Parmesan cheese, sage, remaining paprika, salt and pepper. Sprinkle breadcrumbs over sweet potatoes.
- Bake until casserole is heated through and breadcrumbs are browned, about 15 minutes. Serve.
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