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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)

Ingredients

• 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

Directions

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.