Broccoli Cheddar Sweet Potato Casserole

Snap Fitness

This delicious mashed sweet potato casserole is topped with crisp broccoli and crunchy almonds. 

Cheddar cheese and olive oil give the sweet potatoes the creamy, rich texture you crave without adding too much fat per serving.

Broccoli Cheddar Sweet Potato Casserole

3-4 medium sweet potatoes, peeled and cubed
2 tablespoons olive oil, divided
1/2 cup freshly grated cheddar cheese
Coarse kosher salt and freshly ground black pepper
1 large head broccoli, cut into bite sized pieces
1/4 cup finely chopped raw almonds


Preheat the oven to 400ºF. Lightly coat an 8x8 baking dish with cooking spray and set aside.

In a large pot, cover sweet potatoes with water and bring to a boil over high heat. Boil 10-20 minutes or until the sweet potatoes are soft when pierced with a fork. Drain the sweet potatoes, then return them to the pot and stir over medium heat until any excess water has evaporated.

Remove the pot from the heat and mash the sweet potatoes with 1 tablespoon olive oil, the cheese, and salt and pepper to taste. Transfer the sweet potato mixture to the prepared baking dish and spread out into an even layer.

In a medium bowl, combine broccoli, almonds, and 1 tablespoon olive oil. Season with salt and pepper to taste. Sprinkle the broccoli mixture over the sweet potatoes. Bake for 20 minutes or until the broccoli begins to brown.