Easy Savory Sweet Potato Casserole Recipe

This savory sweet potato casserole recipe is perfect for when you are looking for a sweet potato recipe that's not too sweet. You won't find added sugars or sweetners here. Mashed sweet potatoes are inhanced with the perfect balance of savory herbs, brown butter, garlic, and a dash of cream, spread in a buttered casserole dish, and topped with a buttery Parmesan cheese cracker crumb then baked until golden brown. This easy sweet potato recipe makes a great side dish for your holiday table or anytime side dish for weeknight dinners.

Don't get me wrong. I love a good traditional sweet potato casserole with all it's sugary goodness inside and on top. ( I'm talking to you mini marshmallows and sticky sweet pecan topping.) But sometimes, I just want to enjoy a delicious side dish that doesn't taste like a dessert. That's where this savory casserole comes in.

Shopping for Sweet Potatoes

Did you know there is a difference between a sweet potato and a yam? 

A yam has a dry, starchy, whitish interior and a dark bark-like thick skin. It's not very sweet. Yams are primarily grown in West Africa and imported to the United States for sale. 

A sweet potato, on the other hand, has a moist interior that can vary in color from white, orange, or even purple. The most common color being orange. It has a smooth, thin, skin and a sweet taste. It is primarily grown in southern United States. For this recipe, you will need to purchase sweet potatoes, and not yams.

When buying sweet potatoes, look for skins that are intact all the way around the potato. I like to buy potatoes that are roughly the size of my palm (3-4 inches in diameter), so they will be easier to peel and fit into appliances like my slow cooker or my instant pot to cook. I also like to purchase sweet potatoes that are all roughly the same size. That way, if you are cooking them whole, they will all be done about the same time.

How to Cook Sweet Potatoes 

Since this recipe calls for cooked mashed sweet potatoes, there are several ways you can cook them. Below I've listed four ways to cook sweet potatoes. 

Stove top - With a potato peeler or small sharp paring knife, peel the potatoes and discard skins.Cut potatoes into 1-2 inch dice, keeping cubes as uniform in size as possible. Place in large pot and cover completely with cold water. Bring to boil with medium-high heat, uncovered, and then turn down to simmer and cook until the potatoes are fork tender.This will take about 20-30 minutes depending on how big the cubes are. Drain in a colander. 

Oven - Preheat oven to 400 degrees F. Wash and dry sweet potatoes. Pierce the skin of each potato with a fork. Place potatoes in single layer on an aluminum foil lined rimmed baking sheet. Bake in oven until the potatoes are soft. This can take about an hour depending on the size of the potatoes. Time will vary with size. Once the potatoes have cooked, remove from oven and let cool to room temperature, then with hands, peel off the skins and save the inside pulp for sweet potato mash. Discard the skins. 

Slow Cooker - Wash and dry sweet potatoes. (No need to pierce skins for this method.) Place in crock of slow cooker. Cover. Cook on LOW for 8 - 10 hours or until the potatoes are soft. Remove sweet potatoes from crock of slow cooker, and let cool to room temperature, then with hands, peel off the skins and save the inside pulp for sweet potato mash. Discard skins. 

Instant Pot (Pressure Cooker)- Wash and dry sweet potatoes. Prick potato skins with a fork. Insert rack into the inner pot. Pour one cup of water into the inner pot. Place sweet potatoes on rack. The time needed to cook sweet potatoes in the instant pot will vary with how many sweet potatoes are in the pot and how big they are. But remember, I said to purchase sweet potatoes about the size of your palm. This would qualify as a medium-sized sweet potato. For medium sized sweet potatoes (3-4 inches around) cook on HIGH pressure for 20 minutes with a natural release for 10 minutes, then a quick release. As always, follow manufaturer's instructions for your make and model of pressure cooker. Remove sweet potatoes from Instant Pot with tongs and allow to come to room temperature before peeling off the skins. Discard the skins and keep the inside pulp for sweet potato mash. 

How to make Savory Sweet Potato Casserole Recipe

Prepare the sweet potatoes using one of the methods prevoiusly mentioned; stove top, oven, slow cooker, or instant pot (pressure cooker) method. Preheat the oven to 375 degrees F and butter (or use cooking spray) a 2-3 quart casserole baking dish or a 9-inch baking dish and set aside. 

Next, make herbed browned butter. In a small saucepan, over medium heat, melt 5 tablespoons of unsalted butter and cook, stirring occasionally until butter foams, then browns. Watch it closely. Take off heat and stir in minced garlic, chopped fresh sage, and chopped fresh thyme. Set aside. 

Now that the sweet potatoes have been cooked and peeled, place the pulp (inside of the potato) into a large bowl. Pour the browned butter with garlic and fresh herbs over the potatoes. Add the kosher salt and fresh ground black pepper, orange zest (if using) and the cream to the sweet potatoes.

I like to whip sweet potatoes with an electric hand mixer, because I think incorporating a little air into the mash makes for a fluffier casserole. But, you can use a hand held potato masher to get the job done too. You will just end up with a denser mash for the casserole. Once the potatoes are whipped, taste and adjust salt and pepper to your liking. Spoon into prepared baking dish. 

To make the crumb topping, combine the crushed buttery crackers (such as Ritz), Parmesan cheese, thyme, garlic powder, and pinch of salt in a small bowl. Melt the remaining 3 tablespoons of butter and pour over the crumb mixture then stir to combine. Top sweet potatoes evenly with crumb topping. 

Bake in oven until potatoes are heated through and the crumb topping is golden brown about 20-25 minutes. Garnish with fresh sage, if desired. 

Store any leftovers in an airtight container in the refrigertor and enjoy within 3 days. 

Variations and Substitutions

• Cream - substitute milk (whole, 2%), half and half, plant-based milk, evaporated milk, or sour cream
• Butter - substitute vegan butter or olive oil
• Fresh herbs - substitute dried herbs for fresh. Or mix up the herb combinations! Try rosemary or marjarom in place of either the sage or thyme.
• Buttery cracker crumbs -  substitute Panko bread crumbs or fresh bread crumbs made from stale bread
• Add to the topping - bacon bits, fried pancetta, crispy fried shallots or onions

Frequently Asked Questions

Can I use canned sweet potatoes in this easy savory sweet potato casserole recipe?

Although I don't recommend it, you can use canned sweet potatoes that have been well drained for this recipe. It won't give you as creamy sweet potatoes as using fresh sweet potatoes, but it will work. 

Can I use dried herbs instead of fresh herbs in this savory sweet potato casserole?

You can use dried herbs instead of fresh herbs in this savory sweet potato casserole recipe. For the sage, substitute 1 teaspoon of dried rubbed sage for the fresh sage. For the thyme, substitute 1/2 teaspoon dried thyme for the fresh thyme. For the fresh thyme in the topping, use a pinch of dried thyme.

Can I add a beaten egg to this savory sweet potato casserole?

You can add an egg to the sweet potato mixture with the herbed brown butter, cream, and salt and pepper prior to topping it with the crumb mixture if you like, but I don't find it's necessary. 

Can I make this savory sweet potato casserole ahead of time?

Yes! You can make this savory sweet potato casserole recipe a day or two before the big day! There are several ways to make this dish ahead to save you time. You can cook the sweet potatoes a day or two before you are ready to assemble the casserole and store in the refrigerator until you are ready to make the dish. You may need to add a few minutes to the bake time since the sweet potatoes will be cold. You could also make the casserole and leave off the crumb topping, cover and store in refrigerator for a day or two ahead of time, then make and add the topping right before baking on the day you plan to serve it. Again, you may need to add a few extra minutes bake time since the potatoes will be cold. Remember, if you are using a glass baking dish to set it out to room temperature at least 30 minutes prior to putting in a hot oven so your dish doesn't crack from the change of temperature.

Can I make this savory sweet potato casserole vegan?

Yes! With a few adjustments you can make this savory sweet potato casserole vegan. In place of the unsalted butter, you can use vegan butter or extra virgin olive oil. You will only need to melt the vegan butter (you won't get browned butter) or simply mix the garlic and herbs into warmed olive oil. You can replace the cream or milk with any kind of plant-based milk you like; almond, oat, or even coconut milk will work. You can either omit the Parmesan cheese in the crumb topping, or replace it with nutritional yeast. 

More savory side dishes for your holiday gatherings:

Country Style Green Beans

Classic Sage and Onion Stuffing (Thanksgiving Stuffing)

Sauteed Brussels Sprouts with Bacon

savory sweet potato casserole, savory mashed sweet potatoes, easy savory sweet potato recipe, savory sweet potato recipe

side dish

American

Yield: 6

Author: Renee Paj

Easy Savory Sweet Potato Casserole Recipe

Prep time: 1 H & 20 MCook time: 25 MinTotal time: 1 H & 45 M

This Easy Savory Sweet Potato Casserole recipe makes the perfect holiday side dish when you want a sweet potato dish that doesn't taste like dessert. Herbed brown butter and garlic flavor this casserole with a delicious Parmesean cracker crumb topping.

Ingredients

• 4 - 5 medium sized whole sweet potatoes
• 8 TBSP. unsalted butter, divided
• 5-6 fresh sage leaves, finely chopped
• 3-4 sprigs fresh thyme leaves, removed from stems
• 1-2 cloves garlic, minced
• 1/4 cup heavy cream (or half and half or whole milk)
• 1 tsp. kosher salt
• 1/4 tsp. fresh ground black pepper
• 2 tsp. fresh orange zest (optional)
• 1 cup buttery cracker crumbs (such as Ritz brand)
• 1/4 cup grated Parmesean cheese
• 1/2 tsp. garlic powder
• pinch of kosher salt and fresh thyme leaves for the topping

Instructions

1. Cook sweet potatoes until soft following directions found in the article above using either the stove top, oven, slow cooker, or pressure cooker method as described below in notes.
2. Preheat the oven to 375 degrees F and butter (or use cooking spray) a 2-3 quart casserole baking dish or a 9-inch baking dish and set aside.
3. In a small saucepan, over medium heat, melt 5 tablespoons of unsalted butter and cook, stirring occasionally until butter foams, then browns. Watch it closely. Take off heat and stir in minced garlic, chopped fresh sage, and chopped fresh thyme. Set aside.
4. Place the sweet potato pulp (inside of the potato) into a large bowl. Pour the browned butter with garlic and fresh herbs over the potatoes. Add the kosher salt and fresh ground black pepper, orange zest (if using) and the cream to the sweet potatoes.
5. Whip the potato mixture with an electric mixer until smooth and combined. Alternately, you can use a potato masher to mash the potatoes but the sweet potato mixture won't be as light and fluffy. Taste and adjust salt and pepper to your liking, if you need to. Spoon into prepared baking dish and flatten out the top.
6. To make the crumb topping, combine the crushed buttery crackers, Parmesan cheese, thyme, garlic powder, and pinch of salt in a small bowl. Melt the remaining 3 tablespoons of butter and pour over the crumb mixture then stir to combine. Top sweet potatoes evenly with crumb topping.
7. Bake in oven until potatoes are heated through and the crumb topping is golden brown about 20-25 minutes. Garnish with fresh sage leaves, if desired.
8. Store any leftovers in an airtight container in the refrigertor and enjoy within 3 days.

Notes

How to cook sweet potatoes (pick one):

Stove top - With a potato peeler or small sharp paring knife, peel the potatoes and discard skins.Cut potatoes into 1-2 inch dice, keeping cubes as uniform in size as possible. Place in large pot and cover completely with cold water. Bring to boil with medium-high heat, uncovered, and then turn down to simmer and cook until the potatoes are fork tender.This will take about 20-30 minutes depending on how big the cubes are. Drain in a colander. 

Oven - Preheat oven to 400 degrees F. Wash and dry sweet potatoes. Pierce the skin of each potato with a fork. Place potatoes in single layer on an aluminum foil lined rimmed baking sheet. Bake in oven until the potatoes are soft. This can take about an hour depending on the size of the potatoes. Time will vary with size. Once the potatoes have cooked, remove from oven and let cool to room temperature, then with hands, peel off the skins and save the inside pulp for sweet potato mash. Discard the skins. 

Slow Cooker - Wash and dry sweet potatoes. (No need to pierce skins for this method.) Place in crock of slow cooker. Cover. Cook on LOW for 8 - 10 hours or until the potatoes are soft. Remove sweet potatoes from crock of slow cooker, and let cool to room temperature, then with hands, peel off the skins and save the inside pulp for sweet potato mash. Discard skins. 

Instant Pot (Pressure Cooker) - Wash and dry sweet potatoes. Prick potato skins with a fork. Insert rack into the inner pot. Pour one cup of water into the inner pot. Place sweet potatoes on rack. The time needed to cook sweet potatoes in the instant pot will vary with how many sweet potatoes are in the pot and how big they are. But remember, I said to purchase sweet potatoes about the size of your palm. This would qualify as a medium-sized sweet potato. For medium sized sweet potatoes (3-4 inches around) cook on HIGH pressure for 20 minutes with a natural release for 10 minutes, then a quick release. As always, follow manufaturer's instructions for your make and model of pressure cooker. Remove sweet potatoes from Instant Pot with tongs and allow to come to room temperature before peeling off the skins. Discard the skins and keep the inside pulp for sweet potato mash.

Nutrition Facts

Calories

387.89

Fat (grams)

22.97 g

Sat. Fat (grams)

13.47 g

Carbs (grams)

41.83 g

Fiber (grams)

5.53 g

Net carbs

36.3 g

Sugar (grams)

8.22 g

Protein (grams)

5.09 g

Sodium (milligrams)

605.01 mg

Cholesterol (grams)

56.63 mg

Nutritional Information is an estimate it is provided as a courtesy.

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