Loaded with herbs, garlic, and Parmesan cheese, this savory sweet potato casserole is perfect for holiday dinners. It can even be made up to 2 days in advance!
Traditional sweet potato casserole tends to lean more dessert in flavor, but that doesn't have to be the case. As much as I love my bourbon sweet potato casserole, I'm always going to choose savory over sweet when it comes to the holidays.
This savory sweet potato casserole is herby, garlicky, and filled with the same fluffy baked sweet potato filling that you know and love, just without the extra sweet stuff.
If you like this recipe, you'll love my Savory Butternut Squash Casserole, which uses similar ingredients but replaces sweet potato with squash.
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Why this recipe works
- Herby: Classic Thanksgiving herbs like sage, rosemary, and thyme add warmth and depth alongside aromatics like shallot and garlic.
- Cozy: This dish fits in perfectly at Friendsgiving or Thanksgiving, because it's rich, savory, and comforting.
- Can be prepped in advance: The sweet potatoes can be baked in advance and the sweet potato casserole can be assembled in advance and baked the day of serving.
Ingredients
- Sweet potatoes: Choose orange flesh sweet potatoes like Jewel or Garnet. Baking the sweet potatoes instead of boiling concentrates their flavor.
- Eggs: These fluff up the sweet potatoes and gives the classic rich texture that sweet potato casserole is known for.
- Half & half: Adds richness. Whole milk or heavy cream also work here.
- Parmesan: For extra umami! I use shredded Parmesan, but shaved also works.
- Panko breadcrumbs: Larger and crisper than traditional breadcrumbs, this adds a bit of crunch to the topping.
- Red pepper flakes: Adds a hint of spice. Feel free to omit for a not-spicy option.
- Herbs: Dry herbs can be replaced with three times the amount of fresh herbs.
- Shallot: Can be replaced with ½ of a yellow onion, as needed.
- Pecans (not pictured): Walnuts are another good option.
Step-by-step instructions
- Rinse the sweet potato and remove any dirt. Poke several times with a fork or knife to make air holes. Place on a baking sheet and bake at 400 for 45 minutes to an hour.
- Remove the sweet potato skin and transfer the sweet potato to a large mixing bowl. Add 2 tablespoons of butter to the warm potatoes. Mash the potatoes until completely broken down. Set aside.
- This step can be done while the sweet potatoes bake. In a large skillet, sauté the shallots, garlic, herbs, and red pepper flakes until golden and aromatic.
- To the mashed sweet potatoes add the skillet ingredients, half and half, pepper, and butter.
- Transfer to a casserole dish and smooth into an even layer.
- Top with the pecans and Parmesan. Bake at 350F, uncovered, until the cheese is melted. If the cheese melts but the sweet potatoes aren't hot enough, cover with foil and continue baking until ready.
Cassidy's tips
- Take the extra time to bake the sweet potatoes instead of boiling them. This concentrates their flavor and adds extra depth.
- An easy way to tell if the sweet potato is fully baked is that the skin will slide right off. It it sticks in multiple places, the sweet potato probably isn't completely baked.
- Baked sweet potatoes will typically be leaking syrup-y liquid when they are done. Test the sweet potato in multiple places to ensure its fully baked.
FAQ
Can I make this recipe dairy-free?
Yes, simply replace the half & half with an equal amount of vegan heavy cream or unsweetened non-dairy milk.
Can I make the casserole egg-free?
I don't recommend omitting or replacing the eggs because they add fluffiness to the casserole. They also keep the casserole from drying out and make it more scoopable.
Storage and make ahead tips
- Storage: Best within 3-4 days. Let cool before refrigerating.
- Reheating: To reheat a large portion of casserole, cover with foil and bake at 350F for 15-20 minutes.
- Make ahead: Bake the sweet potatoes up to 48 hours in advance. The casserole can also be assembled up to 48 hours in advance. Remove from the fridge and cover the casserole with foil. Bake, covered, for 15-20 minutes, or until hot throughout. Bake an additional 10 minutes, uncovered, to melt the cheese.
More Thanksgiving favorites
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Savory Sweet Potato Casserole
Fluffy baked sweet potatoes are combined with herbs, garlic, and shallot in this savory twist on sweet potato casserole!
Equipment
Ingredients
- 4 pounds sweet potatoes ~6 sweet potatoes
- 4 tablespoons butter divided
- 1 medium shallot roughly chopped
- 4 cloves garlic roughly chopped
- 1 teaspoon red pepper flakes optional
- 1 teaspoon dry rosemary or 1 tablespoon fresh chopped
- 1 teaspoon dry thyme or 1 tablespoon fresh chopped
- 1 teaspoon kosher salt divided
- 2 large eggs whisked
- ½ cup half & half whole milk or heavy cream also work
- ¼ teaspoon black pepper
- 1 cup Panko breadcrumbs
- ½ cup pecans roughly chopped
- 1 cup shredded Parmesan
Instructions
- Preheat the oven to 400F. Rinse the sweet potatoes and remove any dirt. Poke several times with a fork or knife to make air holes. Place on a baking sheet and bake at 400 for 45 minutes to an hour, or until the sweet potatoes are tender throughout.
- Remove the sweet potatoes from the oven. Adjust the oven to 350F.
- Remove the sweet potato skin and transfer the sweet potato to a large mixing bowl. Add 2 tablespoons of butter to the warm potatoes. Mash the potatoes until completely broken down. Set aside.
- This step can be done while the sweet potatoes bake. Melt 1 tablespoon butter over medium heat In a large skillet. Saute the shallots, garlic, red pepper flakes, rosemary, thyme, and ½ teaspoon salt until golden and aromatic, just 4-5 minutes.
- To the mashed sweet potatoes add the skillet ingredients, whisked eggs, half and half, remaining ½ teaspoon salt, and pepper. Stir until well combined.
- Transfer to a 9x13-inch or similarly sized casserole dish and smooth into an even layer.
- In the same skillet used to cook the shallot, add the remaining 1 tablespoon of butter over medium heat. Once melted, add the panko breadcrumbs and chopped pecans. Toast, stirring frequently, until the breadcrumbs are golden.
- Top the casserole with the pecans, panko, and Parmesan. Bake at 350F, uncovered, until the cheese is melted. If the cheese melts but the casserole isn't hot throughout, cover with foil and continue baking until ready.
- Remove from the oven and serve hot. Enjoy!
Video
Notes
- Herbs: Dry herbs can be replaced with three times the amount of fresh herbs.
- Pecans: Walnuts also work. Pre-toasted pecans do not need to be toasted with the panko.
- Storage: Best within 3-4 days. Let cool before refrigerating.
- Reheating: To reheat a large portion of casserole, cover with foil and bake at 350F for 15-20 minutes.
- Make ahead: Bake the sweet potatoes up to 48 hours in advance. The casserole can also be assembled up to 48 hours in advance. Remove from the fridge and cover the casserole with foil. Bake, covered, for 15-20 minutes, or until hot throughout. Bake an additional 10 minutes, uncovered, to melt the cheese.
Nutrition
Calories: 328kcalCarbohydrates: 43gProtein: 10gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 60mgSodium: 595mgPotassium: 700mgFiber: 6gSugar: 9gVitamin A: 26068IUVitamin C: 5mgCalcium: 212mgIron: 2mg
Did you make this?I love hearing how it went! Leave a review or tag me on Instagram @cozypeachkitchen so I can see your creations!
Larkin Haile says
Even with Salmon Wellington and Ginger Shallot Fresh Green Beans, this casserole was the highlight of the meal. I didn't miss the sugar bomb in the casserole or marshmallow topping. Have already re-heated and I think it's even better the second time around. Will definitely be put in rotation for future meal planning.
Cassidy Reeser says
So happy to hear that! It sounds like it was in good company with the other dishes. Thanks for the review!