Twice Baked Sweet Potato CasseroleI think I first attempted twice baked sweet potatoes almost a year ago. My first attempt was completely unsuccessful. I had forgotten about trying again until I saw the nice, small sweet potatoes in our box this week. Once I actually started preparing them this time, I decided that they were actually too small to stuff, so I ended up making a casserole instead. The herbs and feta tone down the sweetness of the sweet potatoes a little.

Twice Baked Sweet Potato Casserole
Recipe type: Side
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 2 pounds sweet potatoes
  • 2 tablespoons butter, softened
  • 4 tablespoons milk
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried rosemary
  • ¼ teaspoon dried marjoram
  • 4 ounces crumbled feta cheese
  1. Prick sweet potatoes with a fork, then bake for about 1 hour at 375 degrees, until very soft. Allow to cool.
  2. Remove skins from the potatoes, place the meat in bowl. Add butter and milk, beat until well combined. Add thyme, rosemary, and marjoram, continue beating until smooth. Place mixture in a 1½ quart casserole. Bake at 350 degrees for 25 minutes.
  3. Top casserole with feta. Bake 10 more minutes.

Happy eating!


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