u003cmeta charset=u0022utf-8u0022/u003eu003cstrongu003eIs there a substitute for the mayonnaise?u003c/strongu003e

u003cmeta charset=u0022utf-8u0022/u003eI haven’t tested this, but you should be able to substitute the mayo with an extra egg and ¾ cup half-and-half, heavy cream, or melted butter.

u003cmeta charset=u0022utf-8u0022/u003eu003cstrongu003eCan I make this ahead of time?u003c/strongu003e

You can prep the filling and the toppings up to 3 days ahead of time. Store the filling in an airtight container in the refrigerator. Store the croutons and sage in an airtight container on the stove top. u003cbr/u003eAssemble the casserole and bake when ready to serve.

Savory Sweet Potato Casserole Recipe

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

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.
Roast potatoes until very tender 1–1½ hours. Cool completely on sheets. Increase oven to 400°F (204ºC).
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.
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.
Heat remaining tablespoon oil in sauté pan over medium, add shallot and cook, stirring occasionally, until starting to brown, about 5 minutes.
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.
Transfer potato mixture to a shallow 1-quart baking dish, smooth top with a spatula then create some divots.
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.