Savory Sweet Potato Casserole

5 from 1 vote

Fluffy baked sweet potatoes are combined with herbs, garlic, and shallot in this savory twist on sweet potato casserole!

Prep Time20

Cook Time15

Sweet Potato Baking Time1

Total Time1 35

Course: Side Dish

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 328kcal

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!

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.