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    You Are Here: Home → Side Dishes

    Savory Sweet Potato Casserole

    November 16, 2021 by Ryan Leave a Comment

    81 shares
    Jump to Recipe Print Recipe
    wooden spoon dipped in sweet potato casserole in oval dish
    overhead shot of wooden spoon dipped in savory sweet potato casserole
    overhead shot of savory sweet potato casserole in baking dish
    overhead shot of sweet potato casserole in oval baking dish

    This post may contain affiliate links. Please read my disclosure.

    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.

    overhead shot of wooden spoon dipped in savory sweet potato casserole

    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.

    Jump to:
    • Ingredient Notes
    • Ingredient Swaps
    • Step-by-Step Photos
    • FAQs
    • Benefits of Sweet Potatoes
    • Pro Tips/Recipe Notes
    • Similar Side Dish Recipes
    • Savory Sweet Potato Casserole
    overhead shot of sweet potato casserole in oval baking dish

    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

    process shots of cooking sweet potatoes then cooking bacon, onions and garlic in skillet

    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.

    process shots of adding cream to onion mixture before mixing the rest of the ingredients in bowl and mixing in with sweet potatoes

    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.

    process shots of transferring the sweet potato mixture to a dish and bake

    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

    What Makes This Dish Savory?

    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.

    Can I Make Ahead?

    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.

    Can I Reheat?

    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.

    How Long Will It Last?

    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.
    wooden spoon dipped in sweet potato casserole in oval dish

    Similar Side Dish Recipes

    • Brown Butter Mashed Potatoes
    • Sweet Corn Pudding
    • Cream Cheese Mashed Potatoes
    • Baked Cheddar Mac and Cheese

    If you’ve tried this savory sweet potato casserole recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.

    wooden spoon dipped in sweet potato casserole in oval dish
    Print Recipe
    5 from 4 votes

    Savory Sweet Potato Casserole

    This sweet potato casserole recipe doesn't have marshmallows but is loaded with bacon, onion, herbs, cream and butter.
    Prep Time10 mins
    Cook Time1 hr 50 mins
    Total Time2 hrs
    Course: Side Dish
    Cuisine: American
    Servings: 16
    Calories: 364kcal
    Author: Ryan Beck

    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.

    Nutrition

    Serving: 1g | Calories: 364kcal | Carbohydrates: 28g | Protein: 12g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0g | Cholesterol: 88mg | Sodium: 834mg | Potassium: 71mg | Fiber: 4g | Sugar: 13g
    Did You Try This Recipe?I love seeing what you make so mention @ChiselandFork or tag #chiselandfork on Instagram and please give a star rating below!
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