This post may contain affiliate links. Read our disclosure policy.
This savory sweet potato casserole is made with creamy brown butter sweet potato filling and the most delicious rosemary pecan breadcrumb topping. Serve this irresistible side dish at Thanksgiving or any dinner party.
Looking for another Thanksgiving side dish? Try hasselback sweet potatoes, acorn squash casserole, or gluten free stuffing next.
You can’t complete a Thanksgiving dinner without cheesecloth turkey and several delicious side dishes. This sweet potato savory casserole is the perfect side along with acorn squash casserole, sourdough stuffing, homemade broccoli casserole, and cheesy scalloped potatoes.
The creamy sweet potato filling reminds me of these boursin mashed potatoes and the breadcrumb topping is similar to cauliflower gratin. Prep it in advance and pop it in the oven when you’re ready!
Ditch the processed marshmallows and give this healthier sweet potato casserole a try! It’s a fun twist on the classic dish.
Ingredients You Need
Here are the simple ingredients for this savory sweet potato casserole recipe. Jump to the recipe card for exact measurements.
- Sweet potatoes: Gran medium to large potatoes.
- Unsalted butter: Browning the butter adds nutty richness. Skip browning and use vegan butter if needed.
- Fresh herbs: Fresh sage and fresh rosemary leaves
- Sourdough bread: Make homemade sourdough a few days in advance or purchase fresh bread. We’re making our own breadcrumbs!
- Pecans: adds a nutty flavor and crunch to this dish.
- Light brown sugar: Substitute with coconut sugar.
- Bourbon: This is optional for extra flavor.
- Heavy cream: Makes the casserole rich and creamy.
- Eggs: This is the binder in the recipe that holds it all together.
- Parmesan cheese: A perfect balance for this savory side dish.
How to Make Savory Sweet Potato Casserole
Here are the simple steps, with photos, to make this savory sweet potato casserole. Skip to the recipe card for the printable version.
Step 1. Roast potatoes. Coat the sweet potatoes in olive oil and salt. Bake them for 55-60 minutes then peel the skin off and transfer to a mixing bowl.
Step 2. Make the Brown Butter. Melt the butter in a medium saucepan until brown bits start to form in the bottom. Add the rosemary and sage 1 minute before it’s done. Add half to the bowl with the sweet potatoes.
Step 3. Make the Breadcrumbs. Pulse the sourdough and pecans in a food processor then mix with the remaining brown butter, salt, and parmesan.
Step 4. Mix the Sweet Potato Filling. Mash the sweet potatoes with a rice masher or a hand mixer with the remaining filling ingredients.
Step 5. Assemble Casserole. Spoon the sweet potato mixture into a greased casserole dish and top with the pecan breadcrumb topping.
Step 6. Bake. Bake for 25-30 minutes, until top is golden brown. Serve warm with crispy sage or flaky sea salt.
Recipe Variations
- Make it vegan: use plant based butter and skip browning it. Make sure the bread you use is also vegan and use nutritional yeast instead of parmesan.
- Breadcrumbs: use pre-made bread crumbs if needed. I like Aleia’s gluten-free breadcrumbs.
- Add bacon: Make sweet and spicy bacon and crumble it up with the topping ingredients.
- Different nuts: try using walnuts or hazelnuts instead of pecans.
- More spices: Add pumpkin pie spice, allspice, or fresh ginger.
Make-Ahead and Storage
Make-Ahead: Follow the instructions and sprinkle the crumb topping on the unbaked casserole. Cover and refrigerate for up to 2 days before following instructions to bake.
Storage: store leftover casserole in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350 until heated through or heat individual servings in the microwave.
Looking for more? Subscribe to my newsletter and follow along on Instagram or TikTok.
Savory Sweet Potato Casserole
Save this Recipe!
Ingredients
- 2 1/2 lbs sweet potatoes (about 5 medium sweet potatoes)
- 1 tablespoon olive oil
- 3 teaspoons kosher salt divided
- 3/4 cup unsalted butter cubed
- 3 Tablespoons fresh chopped rosemary
- 3 Tablespoons fresh chopped sage
- 2 1/2 cups cubed sourdough bread
- 1 cup unsalted pecans
- 1/2 cup grated parmesan cheese
- 1/4 cup light brown sugar packed
- 1 cup heavy cream
- 1 large egg beaten
Instructions
- Preheat the oven to 425°F. Coat the sweet potatoes in olive oil and sprinkle with 1 teaspoon kosher salt. Place on a foil-lined baking sheet and bake in the preheated oven for 55-60 minutes, until the potatoes are fork-tender.2 1/2 lbs sweet potatoes, 1 tablespoon olive oil, 3 teaspoons kosher salt
- While they're roasting, melt the butter in a small saucepan over medium heat. Cook for 3-4 minutes until it froths and starts to form brown bits in the bottom of the pan. Remove from the heat and stir in the rosemary and sage. Pour half of the brown butter into a large mixing bowl for later.3/4 cup unsalted butter, 3 Tablespoons fresh chopped rosemary, 3 Tablespoons fresh chopped sage
- Add the sourdough and pecans to a food processor and pulse 2-3 times to break them up. Add the mixture to the saucepan with the remaining brown butter, parmesan cheese, and 1 tsp salt and toss to coat.2 1/2 cups cubed sourdough bread, 1 cup unsalted pecans, 1/2 cup grated parmesan cheese
- When the sweet potatoes are done, cool slightly and peel away the skin. Transfer to the bowl with the reserved brown butter. Turn the oven down to 350°F and grease a 9×13-inch (3qt) casserole dish with nonstick spray.
- Mash the sweet potatoes and butter with a rice masher or a handheld mixer. Mix in the brown sugar, heavy cream, and egg.1/4 cup light brown sugar, 1 cup heavy cream, 1 large egg
- Transfer the sweet potato filling to the prepared baking dish. Sprinkle the brown butter breadcrumbs evenly over top. Bake for 25-30 minutes, until the sides are bubbling and the top is golden brown. Cover with foil with the nuts are becoming too brown too quickly.
Notes
Video
Equipment
- 9×13-inch (or 3-quart) casserole dish
- Sheet Pan for roasting potatoes
- Large bowl
- Medium Saucepan
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
