Introduction

Sweet Potato Casserole with Pomegranate and Goat Cheese is a delightful balance of sweet, tangy, and savory flavors. This vibrant dish combines tender roasted sweet potatoes with creamy goat cheese, jewel-like pomegranate seeds, and toasted pecans for texture. It’s a perfect side or vegetarian main for cozy dinners and holiday gatherings.

This image shows a close-up of a dish with three main layers: the base is made of orange roasted sweet potato cubes with a slightly crispy texture, scattered with darkened edges; on top are bright red pomegranate seeds, adding a glossy, juicy texture; sprinkled throughout are small pieces of light brown chopped nuts, likely pecans, adding crunch; small bits of herbs in dark green are spread across the dish, giving a fresh touch; the whole dish lies on a white plate set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large sweet potatoes (peeled and cut into ¾-inch cubes)

4 teaspoons extra-virgin olive oil (divided)

2 teaspoons cinnamon

2 teaspoons smoked paprika (optional)

1 teaspoon salt

1 pinch nutmeg

1 pinch cardamom

2 teaspoons fresh thyme leaves (or 1 teaspoon dried)

4 teaspoons maple syrup

2 teaspoons lemon juice

8 ounces goat cheese (crumbled, or feta)

⅔–1 cup pomegranate seeds (about half a fruit worth)

½ cup chopped pecans (toasted, or walnuts)

Instructions

Step 1: Preheat the oven to 425°F. Line a baking sheet with parchment paper for easier cleanup. Peel and chop the sweet potatoes into ¾-inch cubes.

Step 2: In a large bowl, toss the sweet potato cubes with 1 teaspoon of olive oil, cinnamon, nutmeg, smoked paprika (if using), salt, cardamom, and thyme leaves until evenly coated.

Step 3: Spread the sweet potatoes in a single layer on the prepared baking sheet. Roast for 25–30 minutes, shaking the pan halfway through, until edges are browned and centers tender.

Step 4: Remove the potatoes from the oven and drizzle with the maple syrup and lemon juice. Toss gently to coat.

Step 5: Reduce the oven temperature to 350°F. Transfer the sweet potatoes to a casserole dish. Sprinkle with crumbled goat cheese, pomegranate seeds, and toasted pecans. Optionally, add a few sprigs of thyme on top.

Step 6: Lightly drizzle or spray the casserole with 1 teaspoon of olive oil to keep it moist. Bake for 20 minutes until the cheese melts and pomegranate seeds soften.

Step 7: Serve warm and enjoy!

FAQs

Can I make this casserole ahead of time?

Yes, you can prepare and assemble the casserole a day in advance. Keep it covered in the refrigerator and bake it fresh before serving to maintain the best texture and flavor.

Can I use frozen sweet potatoes for this recipe?

Fresh sweet potatoes roast better for this dish, as they retain a firmer texture and develop richer flavors. Frozen sweet potatoes might release too much moisture and become mushy.