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Rosemary and Parmesan Crusted Sweet Potato Bake

Rosemary and Parmesan Crusted Sweet Potato Bake

Switch up your Thanksgiving sweet potato side dish with this savory, perfectly portioned dish.

Serves: 6 (Serving= 1 ramekin)


  • ½ Tablespoon extra-virgin olive oil
  • ½ medium onion, diced
  • 3 cups mashed sweet potato
  • ½ cup egg substitute
  • ¼ cup fat-free evaporated milk
  • 1 ½ Tablespoons fresh rosemary, chopped
  • Cooking spray
  • ¼ cup plain whole wheat bread crumbs (choose gluten free breadcrumbs for GF version)
  • 3 Tablespoons grated Parmesan


  1. Preheat oven to 400 degrees Fahrenheit.
  2. Sauté onions in olive oil over medium-high heat until translucent, about 7-10 minutes.  Stir often to prevent burning.
  3. In a medium bowl, combine onions, sweet potato, egg substitute, milk and 1 Tablespoon rosemary and stir well until liquid is absorbed.
  4. Spray 6 ramekins with cooking spray and spoon mixture into each ramekin evenly.
  5. In a small bowl, mix ½ Tablespoon rosemary, bread crumbs and Parmesan.  Sprinkle over sweet potato mixture.
  6. Bake for 30-35 minutes.