Sweet Potato Casserole with Pomegranate and Goat Cheese Recipe
This Sweet Potato Casserole with Pomegranate and Goat Cheese is a vibrant and flavorful dish that combines roasted sweet potatoes with warm goat cheese, fresh pomegranate seeds, and toasted pecans. Enhanced with aromatic spices like cinnamon, smoked paprika, and cardamom, this casserole offers a perfect balance of creamy, tangy, sweet, and crunchy textures, ideal for a comforting side or a festive centerpiece.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Sweet Potato Mixture
- 2 large sweet potatoes (peeled and cut into ¾-inch cubes)
- 1 teaspoon extra-virgin olive oil
- 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)
Finishing Ingredients
- 4 teaspoons extra-virgin olive oil (divided, 1 teaspoon for roasting sweet potatoes, 3 teaspoons for drizzling)
- 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
- Prep the Oven and Sweet Potatoes: Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper for easier cleanup. Peel and cut 2 large sweet potatoes into ¾-inch cubes.
- Toss Sweet Potatoes with Spices: In a large mixing bowl, combine the sweet potato cubes with 1 teaspoon extra-virgin olive oil, 2 teaspoons cinnamon, 1 pinch nutmeg, 2 teaspoons smoked paprika (optional), 1 teaspoon salt, 1 pinch cardamom, and 2 teaspoons fresh thyme leaves. Toss thoroughly until the potatoes are evenly coated with the spices and oil.
- Roast the Sweet Potatoes: Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet. Roast in the oven for 25 to 30 minutes, shaking or stirring the pan halfway through to ensure even browning. The potatoes should have browned edges and be tender inside.
- Glaze and Toss: Remove the roasted sweet potatoes from the oven. Drizzle them with 4 teaspoons of maple syrup and 2 teaspoons of lemon juice. Gently toss to coat all pieces evenly, enhancing their sweetness and brightness.
- Prepare Casserole for Baking: Lower the oven temperature to 350°F (177°C). Transfer the glazed sweet potatoes into a casserole dish. Sprinkle 8 ounces of crumbled goat cheese, ⅔ to 1 cup of pomegranate seeds, and ½ cup of toasted chopped pecans evenly over the top. Optionally, add a few sprigs of fresh thyme for garnish and aromatic appeal. Lightly drizzle or spray the casserole with 1 teaspoon of extra-virgin olive oil to keep the dish moist during baking.
- Bake and Serve: Bake the casserole at 350°F for 20 minutes, until the goat cheese melts and the pomegranate seeds soften slightly. Serve warm as a comforting and flavorful side dish or festive appetizer.
Notes
- Roasting the sweet potatoes on a sheet pan allows for caramelization and flavor concentration while reducing excess moisture, preventing a soggy casserole.
- The second baking step melts the goat cheese and softens the pomegranate seeds without overcooking or drying the dish.
- Substitutions: Use butternut squash in place of sweet potatoes for a similar flavor and texture. Goat cheese provides a creamy, tangy finish while feta offers a saltier, crumblier texture. Pecans add a buttery sweetness; walnuts give a deeper, earthier crunch.
- Storage: Store leftovers covered in the refrigerator for 2–3 days. Reheat individual portions in the microwave or reheat the entire casserole at 350°F for 10 minutes.
Keywords: Sweet Potato Casserole, Pomegranate, Goat Cheese, Roasted Sweet Potatoes, Holiday Side Dish, Vegetarian Casserole
