When the air turns crisp and the leaves start to fall, my kitchen beckons me to create comfort food that warms the soul. That's when my savory sweet potato casserole recipe comes into play. This dish is a departure from the traditional marshmallow-topped sweetness we're all accustomed to. Instead, it's a harmonious blend of earthy sweet potatoes, aromatic herbs, and a crunchy, cheesy topping that creates a symphony of flavors in every bite. The first time I attempted this dish, I underestimated the power of fresh herbs, but quickly learned they transformed the flavor completely.
My journey with this savory sweet potato casserole recipe began as an experiment to break away from the overly sweet versions I grew up with. I remember overcooking it the first time around, thinking it needed more time. It's essential to trust the process and the specified timings. After a few tweaks and a couple of trial runs, I found that roasting the sweet potatoes beforehand gave the dish an unparalleled richness. This recipe has now become a staple at my family gatherings, and I'm excited to share it with you.
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Ingredients
- Sweet potatoes — 4 large, peeled and cubed
- Olive oil — 2 tbsp.
- Yellow onion — 1 medium, finely chopped
- Garlic — 3 cloves, minced
- Fresh thyme — 1 tbsp., leaves picked
- Fresh rosemary — 1 tbsp., finely chopped
- Whole milk — 1 cup
- Unsalted butter — 4 tbsp., melted
- Sharp cheddar cheese — 1 cup, grated
- Panko breadcrumbs — ½ cup
- Grated Parmesan cheese — ¼ cup
- Smoked paprika — 1 tsp.
- Salt and pepper — to taste
Instructions
- Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 25-30 minutes or until tender and slightly caramelized. I've always been apprehensive about using too much oil, but for this dish, the olive oil not only prevents sticking but also enhances the natural sweetness of the potatoes.
- While the sweet potatoes are roasting, heat a tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic, thyme, and rosemary, and cook for another 2 minutes. It's tempting to rush, but slow-cooking the onions until they're caramelized unlocks a depth of flavor that's truly worth the wait.
- Once the sweet potatoes are done, reduce the oven temperature to 350°F (175°C). In a large bowl, mash the sweet potatoes with the onion and herb mixture, whole milk, melted butter, half of the cheddar cheese, smoked paprika, salt, and pepper. After adding the spices, give them a quick toast in the pan. This little step awakens their aromatic oils, making the dish even more fragrant.
- Transfer the sweet potato mixture to a greased baking dish. When layering the ingredients, press down gently after each addition. This helps in achieving a uniform texture and even cooking.
- In a small bowl, mix together the Panko breadcrumbs, remaining cheddar cheese, grated Parmesan, and a drizzle of melted butter. Sprinkle this topping evenly over the sweet potato mixture. The crunch of the breadcrumbs and the richness of the cheese create a contrast that elevates this casserole from comforting to sublime.
- Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and the casserole is bubbling. Allow the casserole to rest for about 10 minutes before serving. This relaxation step lets the flavors meld together and makes it easier to serve.
Substitutions
- Whole milk — I initially tried this with heavy cream but found that whole milk worked better, providing creaminess without the extra weight. If you're looking for a dairy-free option, unsweetened almond milk is a great substitute.
- Sharp cheddar cheese — While I've always loved the traditional version, I once experimented by adding a hint of Gruyère, and it surprisingly elevated the dish to a whole new level. Feel free to mix and match the cheeses to your liking.
- Panko breadcrumbs — For a gluten-free alternative, crushed gluten-free crackers provide a similar crunch and are just as delightful.
Dietary Restrictions
- Gluten-free — To make this savory sweet potato casserole recipe gluten-free, simply use gluten-free Panko or cracker crumbs as mentioned above.
- Dairy-free — Substitute the butter with a plant-based alternative, and use dairy-free cheese and unsweetened almond milk to cater to dairy-free diets.
Variations
- Spicy kick — A dear friend, who's a chef, once suggested adding a small amount of cayenne pepper to the original method, and it's been my go-to ever since. It adds a subtle warmth that complements the sweetness of the potatoes beautifully.
- Meaty twist — For those who aren't vegetarian, crispy bacon bits or diced ham can be mixed into the casserole for an extra layer of savory flavor.
Equipment
- Baking sheet
- Skillet
- Large bowl
- Masher or fork
- Greased baking dish
- Mixing bowl
Storage and Reheating
- Leftovers should be cooled to room temperature, then covered with foil or transferred to an airtight container. They can be refrigerated for up to 3 days.
- To reheat, cover with foil and warm in a 350°F oven until heated through, about 20 minutes.
Pro Tips
- Roasting — Don't skip the step of roasting the sweet potatoes. It concentrates their flavor and adds a depth that boiling just can't match.
- Herbs — My grandmother used to have a unique twist to this classic – she'd add a splash of rose water to the herbs, which added a subtle, aromatic charm. If you're feeling adventurous, give it a try!
- Consistency — It took me a few tries to perfect the consistency. A common mistake is mashing the sweet potatoes until they're too smooth. You want some texture, so a rough mash is ideal.
- Seasoning — Always taste and adjust the seasoning before adding the egg mixture. Remember, it's easier to add more salt than to fix an overly salty dish.
- Baking — Keep an eye on the casserole during the final minutes of baking. The breadcrumb topping should be golden, not dark brown. If it's browning too quickly, cover it with foil to prevent burning.
- Serving — This casserole is best served warm, but not piping hot. Allowing it to sit for a few minutes after baking makes it easier to cut and serve neatly.
Savory Sweet Potato Casserole Recipe for Thanksgiving
Try something different this Thanksgiving with this savory sweet potato casserole recipe, loaded with cheese and herbs, Check it out!
Equipment
- Baking sheet
- Skillet
- Large bowl
- Masher or fork
- Greased baking dish
- Mixing bowl
Ingredients
- 4 large Sweet potatoes peeled and cubed
- 2 tablespoon Olive oil
- 1 medium Yellow onion finely chopped
- 3 cloves Garlic minced
- 1 tablespoon Fresh thyme leaves picked
- 1 tablespoon Fresh rosemary finely chopped
- 1 cup Whole milk
- 4 tablespoon Unsalted butter melted
- 1 cup Sharp cheddar cheese grated
- ½ cup Panko breadcrumbs
- ¼ cup Grated Parmesan cheese
- 1 teaspoon Smoked paprika
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 25-30 minutes or until tender and slightly caramelized. I've always been apprehensive about using too much oil, but for this dish, the olive oil not only prevents sticking but also enhances the natural sweetness of the potatoes.
- While the sweet potatoes are roasting, heat a tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic, thyme, and rosemary, and cook for another 2 minutes. It's tempting to rush, but slow-cooking the onions until they're caramelized unlocks a depth of flavor that's truly worth the wait.
- Once the sweet potatoes are done, reduce the oven temperature to 350°F (175°C). In a large bowl, mash the sweet potatoes with the onion and herb mixture, whole milk, melted butter, half of the cheddar cheese, smoked paprika, salt, and pepper. After adding the spices, give them a quick toast in the pan. This little step awakens their aromatic oils, making the dish even more fragrant.
- Transfer the sweet potato mixture to a greased baking dish. When layering the ingredients, press down gently after each addition. This helps in achieving a uniform texture and even cooking.
- In a small bowl, mix together the Panko breadcrumbs, remaining cheddar cheese, grated Parmesan, and a drizzle of melted butter. Sprinkle this topping evenly over the sweet potato mixture. The crunch of the breadcrumbs and the richness of the cheese create a contrast that elevates this casserole from comforting to sublime.
- Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and the casserole is bubbling. Allow the casserole to rest for about 10 minutes before serving. This relaxation step lets the flavors meld together and makes it easier to serve.
Notes
- Roasting — Don't skip the step of roasting the sweet potatoes. It concentrates their flavor and adds a depth that boiling just can't match.
- Herbs — My grandmother used to have a unique twist to this classic – she'd add a splash of rose water to the herbs, which added a subtle, aromatic charm. If you're feeling adventurous, give it a try!
- Consistency — It took me a few tries to perfect the consistency. A common mistake is mashing the sweet potatoes until they're too smooth. You want some texture, so a rough mash is ideal.
- Seasoning — Always taste and adjust the seasoning before adding the egg mixture. Remember, it's easier to add more salt than to fix an overly salty dish.
- Baking — Keep an eye on the casserole during the final minutes of baking. The breadcrumb topping should be golden, not dark brown. If it's browning too quickly, cover it with foil to prevent burning.
- Serving — This casserole is best served warm, but not piping hot. Allowing it to sit for a few minutes after baking makes it easier to cut and serve neatly.
Nutrition
Nutrition Facts
Savory Sweet Potato Casserole Recipe for Thanksgiving
Amount per Serving
Calories
416
% Daily Value*
Fat
17
g
26
%
Saturated Fat
10
g
63
%
Trans Fat
0.3
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
47
mg
16
%
Sodium
423
mg
18
%
Potassium
910
mg
26
%
Carbohydrates
55
g
18
%
Fiber
8
g
33
%
Sugar
13
g
14
%
Protein
12
g
24
%
Vitamin A
32921
IU
658
%
Vitamin C
9
mg
11
%
Calcium
314
mg
31
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!
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