Savory Sweet Potato Casserole
Golden, crispy breadcrumbs meet creamy, cheesy sweet potatoes in this savory twist on a holiday classic. With fresh herbs, Parmesan, and a hint of lemon, this casserole skips the marshmallows and delivers rustic Italian comfort in every bite. It’s the side dish that will steal the show at your table.
Servings: 12 servings
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
Sweet Potatoes: Choose medium-sized orange-flesh sweet potatoes (sometimes labeled yams in U.S. grocery stores). They roast more evenly and give the best creamy texture.
Butter Choice: Salted butter adds depth, but if using unsalted, adjust seasoning to taste.
Cheese Options: Parmigiano Reggiano gives a sharp, nutty flavor. Gruyère or Pecorino Romano are excellent swaps if you want more richness or a slightly saltier bite.
Tips and Storage:
Breadcrumbs: Day-old rustic bread works best for texture. Panko can be used for extra crunch, but it won’t have the same rustic flavor.
Make Ahead Tip: Assemble up to 1 day ahead (without topping), refrigerate, then bake with breadcrumbs just before serving. Leftovers keep well for 3 days in the fridge.
Freezing: This casserole freezes beautifully without the breadcrumb topping. Thaw overnight in the fridge and add topping before baking.
Texture Note: Don’t overmix the sweet potatoes—blend until creamy but still with a little body. Over-blending can make them gluey.
Serving Idea: This savory twist pairs perfectly with roast turkey, beef tenderloin, or Italian pork roast (porchetta). Serve alongside a fresh salad for balance.
Optional Flavor Boost: Stir a little lemon zest into the topping for brightness or add crispy pancetta to the breadcrumbs for a smoky touch.
Nutrition
Serving: 12g | Calories: 268kcal | Carbohydrates: 3g | Protein: 7g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 101mg | Sodium: 283mg | Potassium: 86mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 1017IU | Vitamin C: 3mg | Calcium: 190mg | Iron: 1mg
