This twice baked garlic parmesan sweet potato casserole is a savory twist on a classic autumn side dish. Made with smooth and luscious sweet potatoes, parmesan cheese, and roasted garlic. Nourishing, delicious, and full of flavor!
Ohhh the classic sweet potato casserole. Many Thanksgiving tables would not feel complete without it.
But we’re gonna do it a little different this time and take the savory route. As everyone who has ever sat down to a traditional Thanksgiving table knows, typically the sweet potato side dish leans toward the sweeter side of the flavor spectrum. Ingredients like maple syrup, pecans, marshmallows (no offense but I just can’t with that last one), are the usual suspects.
This recipe swaps those sweet ingredients out for more savory, punchy ones like parmesan cheese and roasted garlic. And because you still have the natural sweetness of the sweet potato you end up with a dish that hits every single note on your palate. <– YES!
If you want you can call me a rule breaker, but I’m gonna be a rule breaker taking giant bites of this delicious twice baked garlic parmesan sweet potato casserole, so I ain’t made about it 😉
This gluten free and vegan mushroom gravy is the stuff that dreams are made of. Creamy, rich and flavorful, without any gluten or dairy. Make ahead friendly and an easy, healthy recipe that’s perfect for the holidays! Gluten free, paleo, vegan and whole30 approved – a crazy delicious gravy for everyone at your table.
This recipe is the second in a line up of Thanksgiving recipes that I have coming at you over the next week or so. It’s one of my favorite’s of the bunch and it fits perfectly with the blog post from last week for whipped parsnips with fresh herbs – because if a delicious and flavorful mushroom gravy belongs anywhere it’s on top of a pile of whipped parsnips or mashed potatoes 😍
This dish, like a lot of the comfort food recipes I share here on NK, reminds me so much of my grandma. She was a 4’11” queen of the kitchen – particularly when it came to comfort foods like a delicious gravy, a tender roast, or a warm and filling stew.
She was my first teacher in the kitchen – patient, kind and oh-so-good at making food taste freaking delicious.
I’ve taken her mastery of depth of flavor and used it to create a recipe for a healthier, gluten free, vegan, paleo and whole30 approved mushroom gravy that will make you feel all the comfort food feels.
This whipped parsnip with fresh herbs recipe is a delicious alternative to mashed potatoes! A crave worthy seasonal side dish that is perfect for the holidays or as a cozy comfort food side dish. Paleo, gluten free and with a vegan option!
It’s here! It’s HERE! The start of epic holiday spreads and all the comfort food dinners while we’re tucked safely inside our homes cozy and WARM.
I love this season so much for many reasons, but let’s be honest, mostly because of the food 😝
Once November hits it’s game over for me and comfort food. It’s like this gravitational pull that starts between my kitchen and all things warm and delicious and filling.
And Thanksgiving always brings that truth to life in the most real way. The mashed potatoes, stuffing, green bean casserole, sweet potatoes, etc etc etc, just steal the comfort food spotlight!
And since it’s been dropping into the 30’s this week in Seattle, we might as well embrace those vibes by relishing in the warmth of our kitchens and eating all of the coziest foods.
STARTING WITH THESE WHIPPED PARSNIPS WITH FRESH HERBS!!