Sweet Potato and Broccoli Bake

Ingredients

• 2 pounds sweet potatoes, peeled and cut into 3/4-inch cubes
• 4 cups broccoli florets
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk
• 1 1/2 cups sharp cheddar cheese, shredded
• 1/4 cup parmesan cheese, grated
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground nutmeg
• 1 teaspoon salt
• 1/2 teaspoon black pepper, freshly ground
• 1/2 cup panko breadcrumbs
• 1 tablespoon olive oil

Method

1. 1

   Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish.

2. 2

   Bring a 6-quart pot of salted water to a boil. Add the sweet potato cubes and cook for 5 minutes.

   5:00 · Parboil sweet potatoes
3. 3

   Add the broccoli florets to the pot and cook for 3 more minutes, until the sweet potatoes are just tender and the broccoli is bright green. Drain well and set aside.

   3:00 · Cook broccoli with potatoes
4. 4

   In a 6-quart saucepan over medium heat, melt the butter.

5. 5

   Whisk in the flour and cook, stirring constantly, for 1 minute to form a smooth paste.

   1:00 · Cook roux
6. 6

   Gradually whisk in the milk, then cook, whisking often, for 5 minutes, until the sauce thickens enough to coat the back of a spoon.

   5:00 · Thicken sauce
7. 7

   Remove the sauce from heat and stir in 1 cup of the cheddar cheese, the parmesan, garlic powder, nutmeg, salt, and pepper until smooth.

8. 8

   Add the sweet potatoes and broccoli to the sauce and gently fold to coat evenly.

9. 9

   Transfer the mixture to the prepared baking dish and spread into an even layer.

10. 10

    In a small bowl, toss the panko breadcrumbs with the olive oil and remaining 1/2 cup cheddar cheese, then scatter evenly over the top.

11. 11

    Bake until the top is golden brown and the sauce is bubbling at the edges.

    30:00 · Bake
12. 12

    Let the bake rest for 10 minutes before serving.

    10:00 · Rest before serving