Skip the marshmallows and brown sugar this year. This Sweet Potato Casserole has a lightened sauce—made with flour and low-fat milk—healthier than butter- and cream-laden versions. Don’t cut your sweet potatoes too thin—they’ll turn mushy under the sauce.
Prep Time: 50 minutes;
Ready in 1 hour
2½ pounds sweet potatoes, peeled and cut into ¼-inch slices (about 8 cups
3 tablespoons extra-virgin olive oil, divided
1 small onion, finely chopped (about 1 cup)
3 tablespoons all-purpose flour
½ teaspoon salt
¼ teaspoon white or black pepper
2½ cups low-fat milk
1 cup shredded Gruyère cheese, divided
2 teaspoons chopped fresh rosemary
- Position racks in upper and lower third of oven; preheat to 425°F.
- Toss sweet potatoes with 1 tablespoon oil in a large bowl until well coated. Divide between 2 large baking sheets and spread in an even layer. Roast, rotating the pans from top to bottom about halfway through, until tender and beginning to brown, 20 to 25 minutes.
- Meanwhile, heat the remaining 2 tablespoons oil in a large saucepan over medium heat. Add onion; cook, stirring frequently, until very soft and golden brown, 5 to 8 minutes. Add flour, salt and pepper; cook, stirring, for 1 minute more. Add milk; cook, stirring and scraping up any brown bits at the bottom of the pan. increase heat to medium high; cook, stirring, until the sauce thickens and bubbles, 3 to 5 minutes. Remove from heat.
- When the sweet potatoes are done, remove them from the oven. Preheat the broiler. Transfer half the sweet potatoes to a 2-quart broiler-safe baking dish. Spread half the sauce over the sweet potatoes and top with ½ cup cheese. Add the remaining sweet potatoes and top with the remaining sauce and cheese. Broil, watching carefully, until the sauce is bubbling and the cheese is beginning to brown, 1 to 5 minutes, depending on your broiler. Let stand 10 minutes. Serve topped with rosemary.
To make ahead: Roast potatoes (Step 2) up to 30 minutes ahead. Prepare sauce (Step 3), cover and refrigerate for up to 1 day; gently reheat until steaming before combining with the potatoes and cheese.
Serving size: ½ cup
Per serving: 222 calories; 9 g fat(3 g sat); 4 g fiber; 29 g carbohydrates; 8 g protein; 20 mcg folate; 15 mg cholesterol; 11 g sugars; 0 g added sugars; 22,027 IU vitamin A; 23 mg vitamin C; 232 mg calcium; 1 mg iron; 261 mg sodium; 654 mg potassium
Nutrition Bonus: Vitamin A (441% daily value), Vitamin C (38% dv), Calcium (23% dv)
Carbohydrate Servings: 2
Exchanges: 1½ starch, 1 fat, ½ high-fat protein