Savory Sweet Potato Casserole
This sweet potato casserole recipe doesn't have marshmallows but is loaded with bacon, onion, herbs, cream and butter.
Servings 16
Calories 364kcal
Ingredients
- 5 lbs sweet potatoes, cut in half lengthwise
- ½ lb bacon, chopped
- ½ cup unsalted butter (1 stick), divided
- 1 sweet onion, chopped
- 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