Set aside the marshmallows and serve this light sweet potato casserole recipe, topped with golden brown sage breadcrumbs, at your Thanksgiving feast.
I realize that I may be stepping into dangerous territory with this statement, but I just can’t get behind sweet potato dishes that involve marshmallows. I know, I know…I shouldn’t be allowed to celebrate Thanksgiving with that sort of attitude. And while I’m confessing, I may as well put it all on the line. Green beans and cream of mushroom soup are not meant to tango together. (Ducking to avoid the cans of soup being hurled at my head.)
We all have our holiday opinions, right? As much as I adore stuffing, I acknowledge that others shudder at the thought of soaked, baked bread. I get it. I may not agree with those who eschew stuffing in favor of creamy green beans, but I respect their right to feast anyway they wish. A little variety makes the world go round!
For those of you are in the same boat as me, marshmallow-ly speaking, I have a recipe that may renew your appreciation for sweet potato casseroles.
Sweet potatoes have a lovely natural sweetness, so I just added one tablespoon of maple syrup to the mashed mix, lightening it up with just a couple of tablespoons of butter and a splash of low-fat milk. Why use a stick of butter (and end up feeling as stuffed as the turkey by the end of the day) if you can achieve a fantastic flavor and texture with a fraction of the calories?
Sweet potatoes do love a good topping, so I mixed together some whole wheat panko breadcrumbs (you may also use regular panko) with paprika and fresh sage, and sprinkled the mixture on top. When baked, the breadcrumbs take on a golden brown color and, best of all, a wonderful crunchy texture, which is the perfect match for the creamy sweet potatoes.
This is a recipe that I developed for The Pioneer Woman’s Food & Friends section, so please pop over there for the full recipe for this Light Sweet Potato Casserole with Sage Breadcrumbs.
Other light Thanksgiving side dishes:
Cookin’ Canuck’s Shredded Brussels Sprouts with Pistachios, Cranberries & Parmesan
Cookin’ Canuck’s Whole Wheat Stuffing with Dried Cherries & Pecans
Heartbeet Kitchen’s Blistered Green Beans with Crushed Almonds
Jar of Lemons’ Cauliflower Mash
Bourbon & Honey’s Roasted Parsnips & Carrots with Harissa & Honey
If you make this recipe, I’d love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I’ll be sure to find it.
Light Sweet Potato Casserole Recipe with Sage Breadcrumbs
Set aside the marshmallows and serve this light sweet potato casserole, topped with golden brown sage breadcrumbs, at your Thanksgiving feast.
Ingredients
- 4 lb. sweet potatoes or yams
- 2 tbsp unsalted butter, cut into small pieces
- 1/4 cup low-fat (1%) milk
- 1 tbsp maple syrup
- 1 1/2 tsp paprika, divided
- 3/4 cup panko breadcrumbs (whole wheat or regular)
- 1/3 cup finely grated Parmesan cheese
- 1 tbsp minced fresh sage
- 1/4 tsp salt
- 1/4 tsp ground pepper
Directions
- Head to the Pioneer Woman for the instructions to make this Light Sweet Potato Casserole with Sage Breadcrumbs
Recipe Notes
JessB says
I’ve never understood marshmallows on sweet potatoes. Yuck!
Marisa Franca @ All Our Way says
I am so with you. I gag when I think of all that sweet stuff on a vegetable that is already sweet. I like the savory part of it. We like to make them in individual portions with a scoop and then bake. Also we like the addition of smoked paprika or chipotle seasoning in it. YUM!! I’ve never tried the sage — will have to!