Add this Savory Sweet Potato Casserole Recipe to your list of must-make Thanksgiving Recipes! The potatoes are rich and creamy with hints of brown butter, sage, rosemary, garlic and parmesan in every bite. Make it a next level side dish with a slightly sweet and crunchy pecan topping, baked until it's beautifully golden and smells oh so good!
The best part? This recipe is make-ahead friendly, so you can spend more time enjoying loved ones and less time in the kitchen during the holidays. Read the full post for our top tips to ensure you have success and avoid common pitfalls.
This recipe takes a classic sweet potato casserole and gives it a delicious savory twist! We used some of our go-to techniques from this Loaded Baked Potato Casserole and applied them here to ensure the casserole comes out creamy (not gummy) and plenty flavorful.
For something even simpler, this healthy mashed sweet potatoes recipe is a winner. If you're trying to use up russet potatoes instead, this Sour Cream Potato Bake Recipe is another great option. Check out the rest of our Potato Recipes for more inspiration!
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Why this recipe is great
- It's both fluffy and creamy, thanks to our specific technique of releasing extra moisture. No runny casserole here!
- This is a healthy sweet potato casserole! In a world of sugar-filled and marshmallow topped versions, it's a refreshing take.
- It makes a great savory side dish for any number of main dishes all year long.
- This is a great make ahead recipe, which is a win for your next Thanksgiving meal, Christmas dinner, or weeknight dinner.
Ingredients for healthy sweet potato bake
Here are my suggestions for choosing the best ingredients to make this side dish taste amazing! Ingredient quantities are in the recipe card below.
- Sweet potatoes: Choose ones that are firm and have smooth skin, if possible. Like most starchy root vegetables, these will last you several weeks if stored at a cool room temperature.
- Butter: I always use salted butter. If you prefer unsalted, add a little extra salt at the end. I don't suggest substituting with olive oil for this recipe.
- Sage: Fresh sage is the way to go! I always wash mine and pat it dry before using.
- Rosemary: Again, fresh rosemary is the best choice for maximizing flavor.
- Garlic: You can mince your own or buy it pre-minced. I don't find a big enough difference to make it matter in this recipe.
- Parmesan Cheese: Only freshly-grated parmesan cheese will work in this recipe. Powdered cheese is not something I would recommend, both because of the flavor and texture. Sam's Club and Costco are a good place to get a real block of parmesan, and it will last you many months if sealed well in the fridge.
- Heavy cream: The fat content in cream will help everything pull together and stay creamy.
- Pecans: Use raw, unsalted pecans because you will be adding ingredients to them and baking them long enough to get nice and toasted.
- Maple syrup: A little goes a long way! Pancake syrup cannot be substituted.
Useful kitchen tools
How to make savory sweet potato casserole
Start by preheating the oven to 350°F. Then spray a 9x13 pan or casserole dish with non-stick spray. A glass pan or ceramic baking dish will both work well.
Next, dice your potatoes into even sized chunks. Smaller (~½ inch) will cook faster than larger (~1 inch).
Add the cubed sweet potatoes to a large pot filled with water, then bring them to a boil over med-high to high heat.
Continue cooking them until they are evenly tender, 10-20 minutes. I like to test them by pulling one out, smashing it with a fork, and tasting it to see if there are any lumps.
Once tender, pour them into a colander and shake vigorously, removing as much water as possible. Allow to sit for 3-5 minutes. Releasing all this steam/moisture will help the texture be creamy instead of gummy.
Now that the pan is empty, add the butter and cook it over medium heat, stirring often. Continue to cook it until it starts to turn golden brown and foam. Be careful not to burn it!
Once it is golden and the foam starts to settles, add the fresh herbs and minced garlic. Cook them in the butter for 30 seconds, stirring the whole time. This step will release tons of flavor!
Add the sweet potatoes back to the pot, along with the cheese, salt, and pepper. Use a hand mixer to combine them on medium to high speed until the mixture is smooth.
*You could also use a potato masher, but it may not be as creamy. And your arms will be more tired 😉
Next, add the heavy cream and mix again, whipping until they are well combined and creamy. Now you can spread the mixture into your greased baking dish.
Now for the best part - crunchy topping! In a small bowl, mix together the pecans, herbs, and maple syrup. Give them a good stir so that the nuts are evenly coated.
Sprinkle the topping evenly across the top of the potatoes. Then bake for 20 minutes, until the dish is hot and the topping is golden brown. Voila, you're ready to serve!
Pro tip: Be careful not to overbake it, because the pecans will burn easily!
How do I make this recipe ahead?
Make the potatoes as directed, spread them in the pan, and add the nut mixture on top. Then cover them tightly with plastic wrap or foil and refrigerate for up to 2 days.
Before baking, allow them to sit on the counter for 30 minutes to remove the chill. Bake as directed, adding an additional 5-10 minutes if needed to ensure they are completely warmed through. *If you add extra baking time, you may need to "tent" the pan loosely with foil at the end to keep the nuts from burning.
What to serve with savory sweet potatoes
Any number of main dishes would go really well with the flavors of this casserole, including holiday favorites and easier weeknight options. Here are some of my favorite pairings.
Can you freeze sweet potato casserole?
Yes! Freeze the casserole unbaked in a 9x13 freezer safe pan or disposable pan wrapped tightly in plastic wrap and a layer of foil. The double layer is important for preventing freezer burn.
You can freeze it with the topping, or add the topping fresh before baking. Either way, thaw the dish completely by placing it in the fridge for 1-2 days before baking.
Add the toppings if needed, then bake as directed, adding an additional 10 minutes if needed. *Watch the topping carefully after the initial 20 minutes; if it is browning too deeply, cover the pan with a loose piece of foil for the remaining baking time.
FAQs
You can do either! Boiled potatoes will cook faster, however it is important to remove as much moisture as possible before mixing to ensure a fluffy texture (follow our tips for this!). Baked potatoes will take longer to cook, but they will hold a little less moisture.
If you didn't allow enough moisture to escape after boiling the potatoes, your casserole may be too loose. Make sure to shake the colander vigorously, then let the potatoes sit in the strainer for at least 5 minutes to release extra steam before mixing.
Tips & Tricks
- Cut the potatoes as evenly sized as possible so that they cook evenly.
- When you strain the potatoes, really shake them well and allow at least 5 minutes for steam to release. Releasing as much water as possible helps the potatoes become lighter and fluffier.
- Use fresh herbs and real parmesan cheese that you shred yourself. I promise you'll taste the difference!
More holiday side dishes
Looking for other recipes like this? Try these:
- Make Ahead Scalloped Potatoes (the BEST!)
- Easy Rhodes Dinner Rolls Recipe
- Family Favorite Make Ahead Mac and Cheese
- Autumn Chopped Salad
- Green Beans Almondine (with lemon and almond slivers)
This post was photographed by Rhadonda Sedgwick.
Recipe
Savory Sweet Potato Casserole (with Crunchy Topping!)
Ingredients
Potatoes
- 4 lbs sweet potatoes peeled and diced
- 8 tablespoon butter
- ¼ cup fresh sage minced
- 1.5 tablespoon fresh rosemary minced
- 1 tablespoon garlic minced
- 2 ounces parmesan cheese shredded, about 1 cup
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ cup heavy cream
Pecan Topping
- 1 cup pecans roughly chopped
- 1 teaspoon fresh sage minced
- ½ teaspoon fresh rosemary minced
- ¼ cup maple syrup
Instructions
- Preheat the oven to 350ºF. Spray a 9x13 pan with nonstick spray.
- Add sweet potatoes to a pot filled with water. Bring potatoes to a gentle boil over medium high to high heat. Cook until they are evenly tender. Depending on the size of your chunks, it may take 10-20 minutes after they come to a boil. Once they look done, check for tenderness. The best way to know if they are done is to pull one out and smash with a fork. Then taste it and see if it has any lumps. If so, continue to boil until evenly tender.4 lbs sweet potatoes
- Pour sweet potatoes into a colander. Shake vigorously, removing as much water as possible. Allow to sit for 3-5 minutes.
- To the now empty pan, melt the butter over medium heat and allow it to begin browning. See How To Brown Butter if needed. Once the foam is settling, add in the fresh herbs and minced garlic, stirring for 30 seconds.8 tablespoon butter, ¼ cup fresh sage, 1.5 tablespoon fresh rosemary, 1 tablespoon garlic
- Add the sweet potatoes into the butter mixture. Add in cheese, salt, pepper. Using a hand mixer, mix until the potatoes are smooth. Then add in cream and mix until combined. Spread mixture into prepared pan.2 ounces parmesan cheese, 1 teaspoon kosher salt, ½ teaspoon black pepper, ½ cup heavy cream
- In a small bowl, mix together the topping ingredients. Once combined, spread mixture evenly across the top of the potatoes. Bake for 20 minutes, until everything is warmed through and the topping is golden. Allow to cool for 5 minutes before serving.1 cup pecans, 1 teaspoon fresh sage, ½ teaspoon fresh rosemary, ¼ cup maple syrup
Notes
- Cut the potatoes as evenly sized as possible so that they cook evenly.
- When you strain the potatoes, really shake them well and allow at least 5 minutes for steam to release. Releasing as much water as possible helps the potatoes become lighter and fluffier.
- Use real parmesan cheese that you shred yourself. I promise you'll taste the difference!
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
MLM says
The best flavors!