Savory Sweet Potato Casserole
This Savory Sweet Potato Casserole is creamy, cheesy, and topped with golden Parmesan breadcrumbs for a deliciously savory take on a holiday classic. Roasted sweet potatoes are mashed with fresh rosemary, thyme, sage, butter, cream, eggs, and Parmesan, then finished with an herb-infused breadcrumb topping.
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
- Pair with my Thanksgiving Turkey, Homemade Gravy, Ciabatta Stuffing, and Crispy Brussels Sprouts.
- Roast until very tender. The sweet potatoes should be soft enough to scoop easily from the skins and mash until mostly smooth.
- Watch the herb butter closely. Cook the butter with the rosemary, thyme, and sage until it foams and browns slightly, taking care not to burn it.
- Don't overmix the potatoes. Blend or stir the filling until light, creamy, and well combined rather than mixing it excessively.
- Keep the topping crisp. Add the breadcrumb mixture immediately before baking so it can brown and crisp in the oven.
- Plan ahead for the holidays. Assemble the casserole without the breadcrumbs up to 1 day ahead, then add the topping just before baking.
Nutrition
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
