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oval casserole dish with a serving spoon set in it with sweet potato casserole topped with croutons and sage

Savory Sweet Potato Casserole Recipe

  • Author: Lauren Grant
  • Prep Time: 5 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours
  • Yield: 68 servings 1x
  • Category: Side dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

A creamy and savory sweet potato casserole topped with fried sage leaves and crunchy sourdough croutons.


Ingredients

Scale
  • 2 ½ pounds medium sweet potatoes, halved lengthwise
  • ¼ cup sage leaves
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 ½ cups sourdough bread broken into craggy pieces
  • Kosher salt and cracked black pepper
  • 1 large shallot, chopped
  • ½ cup olive oil or avocado oil mayonnaise*
  • ½ cup grated Parmesan (2 ounces)
  • 1 large egg
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon freshly grated nutmeg
  • ½ teaspoon finely grated lemon zest

Instructions

  1. Heat oven to 350°F (176ºC) with racks set in upper-third and lower-third of oven. Line a baking sheet with foil. Place potatoes, cut side down on prepared sheet and prick skins with fork.
    roasted sweet potato halves on a foil-lined baking sheet
  2. Roast potatoes until very tender 1–1½ hours. Cool completely on sheets. Increase oven to 400°F (204ºC).
  3. Heat 2 tablespoons oil over medium-high in a sauté pan until shimmering. Add sage and cook until starting to brown and crisp, 2–3 minutes.
    sage leaves fried in a skillet
  4. Transfer sage to a paper-towel lined plate. Add bread to remaining oil in pan and cook, stirring frequently, until crispy and golden brown, about 4 minutes; season with salt and pepper.
    torn bread pieces toasted in a skillet
  5. Heat remaining tablespoon oil in sauté pan over medium, add shallot and cook, stirring occasionally, until starting to brown, about 5 minutes.
    diced shallots cooked in a skillet
  6. Scoop flesh from potatoes and transfer to a blender; discard skins. Add cooked shallots, mayonnaise, Parmesan, egg, Dijon, nutmeg and ¼ teaspoon each salt and pepper to blender with potatoes; blend until smooth.
    sweet potatoes, parmesan, dijon, shallots, and mayo in a blender
  7. Transfer potato mixture to a shallow 1-quart baking dish, smooth top with a spatula then create some divots.
    pureed sweet potato in a blender
  8. Sprinkle sage and breadcrumbs evenly over sweet potatoes. Bake casserole on upper rack until top is golden and crisp, 20-25 minutes. Sprinkle lemon zest over top and cool 10 minutes.
    casserole dish filled with sweet potato filling and topped with croutons and sage

Notes

Recipe can easily be doubled to serve 12, in that case bake the casserole in a 2-quart baking dish.

Casserole can be prepped up to 1 day ahead of time. Leave the breadcrumbs and sage off until right before baking.

I prefer Sir Kensington’s Mayo here.

This recipe is adapted from a recipe I originally developed for Sir Kensington’s.


Nutrition

  • Serving Size: 1/8 of the recipe
  • Calories: 309
  • Sugar: 8g
  • Sodium: 368mg
  • Fat: 18.5
  • Saturated Fat: 3.5g
  • Carbohydrates: 30g
  • Fiber: 5g
  • Protein: 6g
  • Cholesterol: 33mg

Keywords: Savory sweet potato casserole

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