Lemon-Pepper Sweet Potato Crisp
Description
This sweet potato casserole combines tender, flavorful sweet potatoes with a crispy, cheesy bread crumb topping. It's perfect for a holiday meal or for a random weeknight supper.
Ingredients
•
4 cups fresh bread crumbs
•
4 tablespoons butter, melted
•
salt to taste
•
1 pinch cayenne pepper, or more to taste
•
1/2 cup finely grated Parmigiano-Reggiano cheese
•
1 1/4 cups grated sharp white Cheddar cheese, divided
•
1 teaspoon chopped fresh chives, or to taste
•
2 3/4 pounds sweet potatoes, peeled and cut into 1 1/2-inch chunks
•
1 medium lemon, zested and juiced
•
1 teaspoon kosher salt, or to taste
•
1 teaspoon freshly ground black pepper
•
1 pinch cayenne pepper, or more to taste
•
4 tablespoons butter, melted
Directions
1
Gather Ingredients. Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone liner (such as Silpat®).
2
Place bread crumbs in a mixing bowl and pour melted butter over top. Add salt, cayenne, and Parmigiano-Reggiano cheese and mix until evenly coated. Transfer to the prepared baking sheet and arrange in an even layer. Sprinkle 1 cup Cheddar cheese over top.
3
Bake in the preheated oven until golden brown, 20 to 25 minutes. Remove from the oven and let cool. Leave the oven on.
4
Place sweet potatoes in a mixing bowl. Add lemon zest and juice, salt, pepper, cayenne, and melted butter; toss until evenly coated. Immediately transfer sweet potatoes into a buttered baking dish.
5
Bake in the center of the oven until potatoes are very tender, about 1 hour.
6
Break up the crispy, cheesy bread crumbs into very small pieces and scatter evenly over the potatoes. Gently press them into the potatoes and sprinkle remaining ¼ cup Cheddar over top.
7
Return to the oven and bake until browned, 15 to 20 more minutes.
8
Sprinkle with chives before serving.
9
Serve and enjoy!