I did a poll on Instagram stories this week, and was surprised to find that “team savory” inched out “team sweet” when it comes to sweet potatoes. So today I would like to present to you this Savory Sweet Potato Casserole recipe! Just in time for your Thanksgiving dinner planning. 😉
But have no fear – if you’re team sweet, simply make your way on over to my old fave Spiced Mashed Sweet Potatoes Recipe. It’s a yummy and super easy alternative that will hit that sweet craving, but without the sugar coma.
I have a whole blog post featuring my best healthy Thanksgiving recipes, but it has been fun to add some new recipes into the mix this year! (Did you see my Butternut Squash Parmesan Biscuits Recipe last week?)
Savory Sweet Potato Casserole
This savory sweet potato casserole is easy to throw together, and can also be made in advance to save time on the big day. Just pop it in the oven right before serving!
Here’s what you need to throw this dish together:
- sweet potatoes
- parmesan
- walnuts
- butter
- panko breadcrumbs
- maple syrup
- rosemary
- garlic powder
- thyme
How to Make Sweet Potato Casserole
The first step to making this dish is to poke a few holes in the sweet potatoes (so steam can escape). Then, arrange them on a sheet pan, drizzle with a little olive oil and a pinch of salt, and roast for about an hour at 350 degrees F.
If you’re tight on time, no worries. Simply wrap the pierced sweet potatoes in a paper towel and microwave for 5 to 10 minutes, or until tender. (Here are the full instructions for how to microwave a sweet potato).
Once the sweet potatoes are fork tender, cut them in half. Scoop the sweet potato flesh into a large bowl, and add the maple syrup (this will add just a hint of sweetness!), garlic powder, and 1/2 teaspoon of salt.
Mash with a fork to combine. Then, spread the mixture into a baking dish (the one pictured is roughly 11 x 7).
In a separate bowl, mix all the crumb toppings except for the melted butter. Next, add the melted butter and toss to combine.
Sprinkle the crumb topping onto the mashed sweet potatoes and press down gently.
This is the point where the the casserole can be stored in the fridge for up to 2 days if you want to make it in advance. Yay for prep ahead options!
Make Ahead Sweet Potato Casserole
When you’re ready to rock, bake the savory sweet potato casserole at 350 degrees F for 30 to 40 minutes. (Or until the sweet potatoes are heated through and the crumb topping is a nice golden brown.)
Pretty, right?
Especially with a side of my Lemon Garlic String Beans… and whatever protein you are in the mood for. I’ll leave that up to you!
Now all that’s left to do is to dig in!
Enjoy as a side dish to whatever Thanksgiving or holiday feast you like. Or even as a simple weeknight meal side. You do you!
The full savory sweet potato casserole recipe is below. Let me know how you like it by tagging me @fANNEtasticfood on social media, or by commenting on this post! I’d love to hear what you enjoy this side dish with.
Want more Thanksgiving themed recipes? Check out this post: Best Healthy Thanksgiving Recipes.
Love sweet potatoes? Here are more delicious recipes that feature them:
- 6 Sweet Potato Breakfast Recipes
- Vegan Stuffed Sweet Potatoes with Black Beans
- Sweet Potato Muffins Recipe with Coconut
- Sweet Potato & Black Bean Enchiladas Recipe
- Lentil Chili With Sweet Potatoes
- Baked Sweet Potato Fries Recipe: Mexican-Style
Savory Sweet Potato Casserole
This savory sweet potato casserole recipe is really simple but unexpectedly savory and flavorful, and makes the house smell fantastic. It can easily be made in advance and popped in the oven just before serving.
Ingredients:
- For the mashed sweet potatoes:
- 2.5 lb sweet potatoes
- 2 tablespoons maple syrup
- 1/2 teaspoon garlic powder or granulated garlic
- 1/2 teaspoon salt, plus more as needed
- olive oil, as needed, for roasting sweet potatoes
- For the savory crumb topping:
- 3/4 cup panko breadcrumbs
- 1/2 cup chopped walnuts
- 1/2 cup grated parmesan cheese
- 2 sprigs fresh thyme, finely chopped (about 1 teaspoon)
- 1 sprig fresh rosemary, finely chopped (about 1 teaspoon)
- 1/2 teaspoon garlic powder or granulated garlic
- 1/4 teaspoon salt
- pinch of ground black pepper
- 3 tablespoons butter, melted
Instructions:
- Heat oven to 350 degrees. Poke sweet potatoes a couple times with a fork to create holes for steam to escape.
- Arrange sweet potatoes on a sheet pan and drizzle with a quick splash of olive oil and a pinch of salt. Toss to coat sweet potatoes in the oil and salt.
- Roast sweet potatoes until fork-tender, about an hour. Alternatively: Wrap pierced sweet potatoes in paper towels and microwave for 5-10 minutes, until tender.
- Scoop the sweet potato "flesh" into a large bowl and add the maple syrup, garlic powder, and 1/2 teaspoon salt. Mash with a fork to combine. Spread the mixture into a baking dish (mine was about 11x7").
- In a separate bowl, mix together all crumb topping ingredients except the melted butter. Add the melted butter and toss to combine.
- Sprinkle the crumb topping onto the mashed sweet potatoes and press down gently to pack it in slightly. (Casserole can be made a few days in advance and stored in the fridge at this point.)
- Bake for 30-40 minutes, until sweet potatoes are heated through and crumb topping is golden brown.
