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This Savory Sweet Potato Casserole is rich, creamy, and topped with crispy Parmesan breadcrumbs. A fresh, herb-packed twist that elevates any holiday table.
Serve with my Thanksgiving turkey, homemade gravy, ciabatta stuffing, and crispy Brussels sprouts.
Quick Look at This Recipe
- Prep Time: _30_ minutes (plus roasting time)
- Cook Time: _20_ minutes
- Total Time: less than _2_ hours (easy to prep ahead and cook day of)
- Servings: _12_ servings
- Dietary Info: Vegetarian, can be made gluten-free with GF breadcrumbs
- Method: Baked in oven using a casserole dish
- Technique: Roasted sweet potatoes (the key to the best flavor!) mashed with cream, herbs, and cheese, topped with crispy Parmesan breadcrumbs.
- Flavor & Texture: Creamy, cheesy, savory with a golden, crisp topping and hints of fresh herbs.
Why you’ll love this family favorite!
This savory sweet potato casserole recipe is my answer to the overly sweet, marshmallow-topped versions that often land on Thanksgiving tables. Instead of sugar, I lean into fresh rosemary, thyme, sage, and plenty of Parmesan cheese—the same flavors my Italian family uses in our rustic holiday dishes. The result is creamy, herbaceous sweet potatoes with a golden, cheesy breadcrumb topping that feels and tastes comforting.
For me, Thanksgiving is about celebrating with food that brings people together around the table. Every bite reminds me that the best holiday recipes are the ones made with simple ingredients, a little creativity, and a lot of love.
You’ll love my hasselback sweet potatoes and candied sweet potatoes.
Made With Amore,
Table of Contents
Simple Ingredients
- Sweet Potatoes – the heart of the dish, naturally sweet and creamy when roasted, making the perfect base for a savory casserole.
- Fresh Herbs (rosemary, thyme, sage) – bring earthy, aromatic depth and a rustic Italian flavor.
- Butter – rich and flavorful, used both for the creamy base and for toasting the breadcrumbs until golden.
- Crusty Bread – torn into rustic pieces to create a hearty, crunchy breadcrumb topping.
- Onion – gently cooked until soft and golden, adding sweetness and balance to the rich cream. Add fresh garlic or shallots if you like!
- Heavy Cream and Eggs – add body, creaminess, and help the casserole set beautifully.
- Parmesan Cheese – sharp, nutty, and savory—melted into the potato base and mixed into the topping.
- Seasonings – kosher salt, black pepper, and optional lemon zest for brightness.
See the recipe card for exact quantities.
Substitutions and Variations
- Gluten-Free: Swap the crusty bread for gluten-free bread or panko.
- Cheese Swaps: Try Gruyère for melty richness, Pecorino Romano for extra saltiness, or even Fontina for a creamier finish. Try my vegetarian stuffing casserole or creamy cauliflower casserole.
- Dairy-Free: Use vegan butter instead of butter, coconut milk or cream or oat cream instead of heavy cream, and a dairy-free Parmesan alternative. The change and texture will be different.
- Add Protein: Stir in crispy pancetta or bacon for a smoky, savory kick. You’ll love my leftover pot roast casserole.
- Extra Crunch: Mix in chopped nuts (like walnuts or pecans) with the bread crumbs.
- Make It Lighter: Use half-and-half instead of heavy cream for a slightly less rich version.
How To Make Savory Sweet Potato Casserole
This is a step-by-step photo overview of the recipe; the full instrcutions are in the recipe card below.
Step #1: Roast the Sweet Potatoes: Preheat oven to 350°F and arrange racks in upper and lower thirds. Prick potato skins with a fork, place cut-side down on two foil-lined baking sheets, and roast until very tender (70–90 minutes), rotating pans halfway through. Let cool slightly, then increase oven temperature to 400°F.
Step #2: Make the Herb Butter: n a small saucepan, melt 6 tablespoons of the salted butter over medium heat. Add rosemary, thyme, and sage. Cook, stirring often, until the butter foams and browns slightly and the herbs are crisp, about 5 minutes. Remove from heat and let cool briefly.
Step #3: Make the Breadcrumb Topping: Add the torn bread to the pan with the remaining herb butter. Toss well to coat.
Step #4: Stir in ½ cup Parmesan cheese and lemon zest (if using). Season with additional salt and pepper if needed. Transfer to a bowl and set aside.
Step #5: Prepare the Cream Mixture: In the same pan, melt the remaining 2 tablespoons of salted butter. Add the chopped onion and cook until soft and golden, about 5-7 minutes. Remove from heat and stir in the heavy cream (do not cook).
Step #6: Mash the Potatoes: Scoop the flesh out of the roasted sweet potatoes into a large bowl (discard skins). Add about half of the herb butter mixture to the potatoes and mash until mostly smooth. Use a potato masher or a fork. Season lightly with salt and pepper.
Step #7: Add the cream mixture, eggs, and remaining 1 cup Parmesan to the sweet potatoes.
Step #8: Blend or stir until light, creamy, and well combined. Taste and adjust seasoning.
Step #9: Assemble and Bake: Spread the potato mixture evenly into a greased 2-quart baking dish. Use the back of a spoon to create rustic peaks and valleys on top. Sprinkle with the breadcrumb mixture.
Step #10: Bake at 400°F for 20–25 minutes, until the topping is golden and crisp. Serve: Let the casserole rest 10 minutes before serving. Garnish with extra lemon zest if desired.
My Pro Tips
Recipe Tips
- Roast, don’t boil: Roasting sweet potatoes concentrates their flavor and keeps them from getting watery.
- Brown the butter: Cooking the herbs in browned butter deepens the flavor and makes the topping shine.
- Texture matters: Mash until smooth but not gluey—overmixing can make sweet potatoes dense.
- Crispy topping trick: Bake uncovered and broil for 1–2 minutes at the end for extra crunch.
- Make ahead smart: Assemble without the topping, refrigerate overnight, then add breadcrumbs and bake before serving.
FAQ’s
Yes. Freeze without the topping for up to 2 months. Thaw overnight, add breadcrumbs, and bake until golden and heated through.
Absolutely. Assemble without the breadcrumb topping up to 1 day ahead, refrigerate, then add breadcrumbs and bake before serving.
Baking is best. Roasting concentrates the natural sweetness and prevents the potatoes from becoming watery, giving your casserole a richer flavor and creamier texture.
What to Serve with Sweet Potato Casserole
Search my Thanksgiving Dishes to Impress (Best Recipes) for more ideas.
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Savory Sweet Potato Casserole
Ingredients
- 5 pounds medium sweet potatoes, halved lengthwise
- ¼ cup fresh rosemary leaves, chopped
- ¼ cup fresh thyme leaves, chopped
- ¼ cup fresh sage leaves, chopped
- 1 stick butter, divided
- 2 ½ cups day-old crusty bread, torn into small pieces (or rustic homemade breadcrumbs)
- 1 small onion, finely chopped
- 2 cups heavy cream, or whole milk
- 2 large eggs, lightly beaten
- 1 ½ cups Parmigiano Reggiano, or Parmesan, finely grated, divided
- Kosher salt and freshly ground black pepper, to taste
- Zest of 1 lemon, optional (for mixing into breadcrumbs or garnish)
Instructions
- Roast the Sweet Potatoes: Preheat oven to 350°F and arrange racks in upper and lower thirds. Prick potato skins with a fork, place cut-side down on two foil-lined baking sheets, and roast until very tender (70–90 minutes), rotating pans halfway through. Roasting and not boiling is what gives this recipe extra flavor! Let cool slightly, then increase oven temperature to 400°F.
- Make the Herb Butter: n a small saucepan, melt 6 tablespoons of the salted butter over medium heat. Add rosemary, thyme, and sage. Cook, stirring often, until the butter browns slightly and the herbs are crisp, about 5 minutes. Remove from heat and let cool briefly.
- Mash the Potatoes: Scoop the flesh out of the roasted sweet potatoes into a large bowl (discard skins). Add about half of the herb butter mixture to the potatoes and mash until mostly smooth. Season lightly with salt and pepper.
- Make the Breadcrumb Topping: Add the torn bread to the pan with the remaining herb butter. Toss well to coat. Stir in ½ cup Parmesan cheese and lemon zest (if using). Season with additional salt and pepper if needed. Transfer to a bowl and set aside.
- Prepare the Cream Mixture: In the same pan, melt the remaining 2 tablespoons of salted butter. Add the chopped onion and cook until soft and golden, about 5-7 minutes. Remove from heat and stir in the heavy cream (do not cook). Add the cream mixture, eggs, and remaining 1 cup Parmesan to the sweet potatoes. Blend or stir until light, creamy, and well combined. Taste and adjust seasoning.
- Assemble and Bake: Spread the potato mixture evenly into a greased 2-quart baking dish. Use the back of a spoon to create rustic peaks and valleys on top. Sprinkle with the breadcrumb mixture. Bake at 400°F for 20–25 minutes, until the topping is golden and crisp.
- Serve: Let the casserole rest 10 minutes before serving. Garnish with extra lemon zest if desired.
- Make Ahead: Assemble (without breadcrumbs) up to 1 day in advance, cover, and refrigerate. Add breadcrumbs just before baking.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The most incredible sweet potato casserole. I crave this one on repeat! Everyone loves it as a holiday side dish.