This savory sweet potato casserole recipe doesn't have marshmallows but is loaded with bacon, onion, herbs, cream and butter. I mean my mouth is drooling just talking about all of the ingredients. Trust me when I say it blows the old school recipe out of the water.
When it comes to the holidays, let's be honest when we say the sides are the best part - from old fashioned bread stuffing to truffle mashed potatoes to maple roasted carrots.
And one of the old standbys is sweet potato casserole. But I'll be honest when I say I was never a fan of the original. To me it is just too sweet for a side.
I mean you already have sweetness from the sweet potatoes and then you add on top of that sugar and marshmallows. It is just sweetness overload.
I'm more of a savory person, especially when it comes to sides. Desserts is another matter. So I wanted to take this old recipe and update it.
By adding some bacon, onion, garlic, browned butter and herbs, you get a ton of wonderful flavors in the dish. But then thrown in some cream, Parmesan and top with crusty bread.
It is one of those dishes that hits all of the flavors. It has a little sweetness, saltiness, freshness, richness and savoryness all in one bite. This savory sweet potato casserole will be on the yearly rotation from now on for me.
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Ingredient Notes
- Sweet potatoes - the base of the casserole and where you get your subtle sweetness from.
- Bacon - adds a savory/smoky flavor.
- Onions and garlic - becomes a subtle presence that gently infuses the whole dish.
- Unsalted butter - used to cook the onions and garlic but is also browned which gives a slightly nutty flavor.
- Herbs - the combination of sage and thyme gives the casserole that fall flavor.
- Heavy cream - adds richness and helps cream the potatoes.
- Parmesan - where some of the savory flavor comes from. Adds saltiness and nuttiness.
- Eggs - adds some protein and helps combine everything together.
- Bread - diced up and baked on top so it adds some texture.
Ingredient Swaps
Like any recipe, you can mix up some of the ingredients. Some variations include:
- While it is a sweet potato dish, you could sub the sweet potatoes with butternut squash or pumpkin.
- I'm a fan of bacon for the flavor, but pancetta or ham are good substitutes.
- I always like fresh herbs, but you can use dried herbs. Just use ⅓rd of the amount as they are more potent.
- If you want the dish to be a little lighter, you can replace the heavy cream with whole milk.
Step-by-Step Photos
Cut the sweet potatoes in half and bake at 400°F for 50-60 minutes or until tender. While baking the sweet potatoes, cook the bacon in a large skillet over medium-high heat until crisp. Remove and drain all but 1 tablespoon of bacon fat.
Add 4 tablespoon butter to the skillet and cook the onions for about 5 minutes before adding the garlic and half of the herbs.
Add the heavy cream and bring to a simmer. Scoop out the sweet potatoes from the skin and place in a large bowl with the onion/cream mixture, cheese, eggs, bacon, salt and pepper.
Mash until desired consistency. Set aside and brown butter with remaining herbs in a small skillet for 5 minutes before stirring in the cubed bread.
Transfer the sweet potato mixture to a baking dish and top with the breadcrumbs. Bake at 400°F for 20-25 minutes or until the top is golden brown.
FAQs
Unlike a traditional sweet potato casserole, the only sweetness in this dish comes from the sweet potatoes.
You get a ton of savory flavors from bacon, cheese, cream, herbs and breadcrumbs.
Yes. This savory sweet potato casserole can be prepared ahead of time and refrigerate overnight if needed.
If you do refrigerate before baking, make sure you remove it from the fridge for at least 30 minutes so it comes to room temperature. Then just proceed with the baking directions.
Yes just cover the baking dish with aluminum foil and bake at 325°F for about 15 minutes or until heated through. You can also just throw in the microwave.
You can keep in an airtight container in the fridge for up to 3 days or the freezer for up to 3 months.
Benefits of Sweet Potatoes
Sweet potatoes are super popular these days and there is good reason for it. Some of the health benefits of sweet potatoes include:
- Great source of fiber, vitamins and minerals.
- Promotes gut health.
- Regulates blood pressure and sugar levels.
- Helps with keeping healthy vision.
- May improve brain function.
Pro Tips/Recipe Notes
- If you want to save time, you can microwave the sweet potatoes instead of roasting. Just prick a few times with a fork and microwave on high for 5 minutes.
- You know the sweet potatoes are done when you can easily stick a fork or knife through the center of the potatoes. The skin should easily come off.
- If you don't want to use a pan, you can place bacon on parchment-lined baking sheet and bake at 400°F for 20 minutes.
- You can skip the bacon if you want it to be vegetarian.
- If using dried herbs, use ⅓rd of the amount as they are more potent.
- Use freshly grated Parmesan cheese as it just tastes better.
- Buy the bread a few days ahead of time and let it sit out so it is stale, making it more crunchy when baked.
Similar Side Dish Recipes
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Savory Sweet Potato Casserole
Ingredients
- 5 lbs sweet potatoes, cut in half lengthwise
- ½ lb bacon, chopped
- 1 sweet onion, chopped
- ½ cup unsalted butter (1 stick), divided
- 6 cloves garlic, minced
- ¼ cup fresh sage, chopped and divided
- ¼ cup thyme, chopped and divided
- 1 ½ cups heavy cream
- 2 cups freshly grated Parmesan cheese
- 2 large eggs
- 1 tablespoon kosher salt
- 1 ½ teaspoon black pepper
- 1 ½ cups sourdough bread, coarsely chopped
Instructions
- Preheat oven to 400°F. Prick the sweet potatoes and place on a parchment-lined baking cut side down. Bake for 50-60 minutes or until tender when squeezed. Let them cool on sheets.
- While sweet potatoes are cooking, heat a large skillet over medium-high heat. Add bacon and cook until crispy, about 5-6 minutes. Drain all but about 1 tablespoon of the bacon fat and transfer the bacon to paper towel-lined plate.
- Add 4 tablespoon butter to the skillet and the onions and cook until translucent and soft, about 5-7 minutes. Add garlic, half of the sage and thyme and cook for another minute. Add heavy cream and bring to simmer. Remove from heat.
- Scoop out the potatoes from the skin and transfer to a large bowl. Add the onion/cream mixture, Parmesan cheese, eggs, bacon, salt and pepper. Use a potato masher to mash until desired consistency. Transfer to a 2 quart baking dish.
- In a medium skillet, add butter over medium heat with the remaining sage and thyme. Cook for about 5 minutes, or until the butter is foaming and the herbs are browned. Stir in the breadcrumbs, tossing to combine.
- Top sweet potatoes with breadcrumb mixture. Bake at 400°F for 20-25 minutes or until the breadcrumbs are browned. Let cool 10 minutes before serving.
Notes
- You know the sweet potatoes are done when you can easily stick a fork or knife through the center of the potatoes. The skin should easily come off.
- If you don't want to use a pan, you can place bacon on parchment-lined baking sheet and bake at 400°F for 20 minutes.
- You can skip the bacon if you want it to be vegetarian.
- If using dried herbs, use ⅓rd of the amount as they are more potent.
- Use freshly grated Parmesan cheese as it just tastes better.
- Buy the bread a few days ahead of time and let it sit out so it is stale, making it more crunchy when baked.
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