Go Back
–+ servings
savory sweet potato casserole in a serving dish with a spoon and fresh sage

Savory Sweet Potato Casserole

No ratings yet
This savory sweet potato casserole features nutty brown butter, rosemary, sage, and pecan breadcrumbs. It's the perfect Thanksgiving side dish!
PRINT RECIPE PIN RECIPE
Prep Time20 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 50 minutes
Servings: 8 servings
Author: Molly Thompson

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 9x13-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.

Recipe Equipment

9x13-inch (or 3-quart) casserole dish
Sheet Pan for roasting potatoes
Large bowl
Medium Saucepan

Notes

Prep-ahead: Roast the squash in advance and store it in the fridge for up to 2 days or in the freezer for up to 3 months. Fully assembled casserole can be made 1 day ahead; cover with foil and chill. Let it come to room temperature before baking.

Nutrition

Serving: 1serving | Calories: 506kcal | Carbohydrates: 30.5g | Protein: 9.6g | Fat: 38.6g | Cholesterol: 116.4mg | Sodium: 758.9mg | Fiber: 4.4g | Sugar: 11g | Vitamin A: 830.1IU | Vitamin C: 2.6mg
Did you make this recipe?Mention @What_mollymade or tag #WhatMollyMade so I can see it and feature you!