Savory Sweet Potato Casserole (with Crunchy Topping!)

Overhead view of the corner of a white baking pan with a scoop of potatoes removed, a spoon resting in the left corner of the dish, and extra nuts on the side of the pan.

5 from 1 vote

Savory Sweet Potato Casserole (with Crunchy Topping!)

Add this Savory Sweet Potato Casserole to your list of must-make Thanksgiving Recipes this year! 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!

Prep Time10

Cook Time50

Total Time1

Course: Side Dish

Cuisine: American

Servings:

Calories: 490kcal

Author: Misty

Equipment

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

Tips and 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 real parmesan cheese that you shred yourself. I promise you'll taste the difference!

Storage instructions: Store leftovers in the fridge for 3-4 days sealed tightly with plastic wrap or tinfoil.

Make ahead instructions: Make the potatoes, add them to the pan, and add the nut topping. Then cover them tightly and refrigerate for up to 2 days. Allow them to sit on the counter for 30 minutes before baking. Then bake as directed, adding additional time if needed to ensure they are completely warmed through. **See note below

Freezer instructions: Freeze unbaked in a 9x13 freezer safe pan or disposable pan wrapped tightly in plastic wrap and a layer of foil. Freeze with or without the topping. Thaw completely 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. **See note below.

**Watch the topping carefully after the initial 20 minutes of baking time; if it is browning too deeply, cover the pan with a loose piece of foil for the remaining time.

Nutrition