Savory sweet potato casserole is a spin on a classic recipe that’s normally super sweet. This version focuses on true flavors and not just sugar.
If there was one casserole dish you could eat forever what would it be?
Personally, I can’t stay away from sweet potato casserole. There’s something about the sweet potato and what you can do with it.
My keto version has gathered 100’s of thousands of views over the years but it’s time for me to do something a bit more normal.
Savory sweet potato casserole is my first version of this. For those that love flavor but like to cut back on the sugar this is a great alternative using real sweet potatoes.
A browned butter, nutty tasting casserole with crispy bits of crust with a mixture of herbs is sure to please.
How To Make Savory Sweet Potato Casserole
Ingredients needed
- Sweet Potato
- Bread (I’ll show you how to prep it)
- Butter
- Rosemary
- Pecans
- Cinnamon
- Nutmeg
- Garlic
- Eggs
- Salt
- Honey (optional)
A quick tip and suggestion about the recipe
The bread topping can be made with classic white bread. I will show you how to prep it to give it a stale texture. But, if you have any stale bread laying around you can skip that step. Also it may be suggested to use sourdough. I think sourdough is delicious but the flavor may overpower all the other flavors which is why I suggest the very neutral tasting white bread.
Making the savory sweet potato casserole recipe
- First, peel and cut up the sweet potatoes. You can weigh them first for more accurate measurements or adjust the flavor by taste later.
- Bring a large pot of water to boil then and cook the sweet potatoes until you can pierce them with a fork, about 15-20 minutes. While the potatoes are boiling make the browned butter. Right before the butter begins to brown (you’ll notice brown specks at the bottom of the pan) toss in the minced garlic and let it cook until the butter has browned.
- Preheat the oven to 350F.
- Now, in a large bowl add the sweet potatoes. Add browned butter with garlic and blend until they are smooth, there will be some lumps but that’s not a big deal.
- Next, season the potatoes with salt and cinnamon. Taste for seasoning before adding the raw eggs in. Make the mix slightly saltier than you’d like because the eggs will make a difference.
- In a 8×8 casserole dish add the sweet potato mix and bake in preheated oven for 30 minutes uncovered.
- After 30 minutes, add the breading on top, drizzle with honey (optional) and bake a remaining 20 minutes or until breading is a golden brown.
- Remove from oven and allow to cool before serving.
How to make the breaded topping
- Preheat the oven to 275F.
- On a sheet pan, place 4 slices of bread. Bake for 7 minutes then flip the bread and bake for another 7 minutes.
- The bread will not be brown but will be very dry and stale-like. Now, break the bread into pieces and toss in a food processor with a few pulses. You want some larger pieces but for the pieces that are too big just tear them apart with your hand.
- Add the bread to a large bowl, add in salt, melted butter, pecans and chopped rosemary.
- When the casserole is ready proceed to the next steps above.
Great holiday recipes to add to your list
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Savory Sweet Potato Casserole
Ingredients
- 2 pounds sweet potatoes, peeled & chopped
- 8 tablespoon butter
- 2 large eggs
- 2 cloves garlic, minced
- 2 teaspoon salt
- 1 teaspoon cinnamon
Breaded topping
- 7 slices bread
- 1 tablespoon fresh rosemary, chopped & stem removed
- 1/2 teaspoon salt
- 5 tablespoon butter
- 1/2 cup chopped pecans
- honey to drizzle (optional)
Instructions
Breaded topping
- Bake the bread before the casserole. Preheat the oven to 275F.
- On a sheet pan, place 4 slices of bread. Bake for 7 minutes then flip the bread and bake for another 7 minutes.
- The bread will not be brown but will be very dry and stale-like. Now, break the bread into pieces and toss in a food processor with a few pulses. You want some larger pieces but for the pieces that are too big just tear them apart with your hand.
- Add the bread to a large bowl, add in salt, melted butter, pecans and chopped rosemary.
- When the casserole is ready proceed to the next steps above.
Casserole
- First, peel and cut up the sweet potatoes. You can weigh them first for more accurate measurements or adjust the flavor by taste later.
- Bring a large pot of water to boil then and cook the sweet potatoes until you can pierce them with a fork, about 15-20 minutes. While the potatoes are boiling make the browned butter. Right before the butter begins to brown (you'll notice brown specks at the bottom of the pan) toss in the minced garlic and let it cook until the butter has browned.
- Preheat the oven to 350F.
- Now, in a large bowl add the sweet potatoes. Add browned butter with garlic and blend until they are smooth, there will be some lumps but that's not a big deal.
- Next, season the potatoes with salt and cinnamon. Taste for seasoning before adding the raw eggs in. Make the mix slightly saltier than you'd like because the eggs will make a difference.
- In a 8×8 casserole dish add the sweet potato mix and bake in preheated oven for 30 minutes uncovered.
- After 30 minutes, add the breading on top and bake a remains 20 minutes or until breading is a golden brown.
- Remove from oven and allow to cool before serving.