Do you love sweet potatoes, but get bored of the same old recipes? Then this Savory Sweet Potato Casserole is for you! It’s a fun, new way to enjoy sweet potatoes and it’s perfect for Thanksgiving or any other special occasion. Plus, it’s easy to make so you can put it together even on busy days. Give it a try and see how you like it!

If you’re looking for a savory alternative to the dense sweetness of the classic sweet potato casserole, this savory side is the perfect choice. With bacon, rosemary, and a hint of maple syrup, it tastes of fall, and is a great side dish for Thanksgiving, or any special occasion.

We love this dish at Thanksgiving because, while having marshmallows on the dinner table is fun, it’s nice to delay the sugar rush until after the dinner dishes have been cleared.

Don’t tell anyone, but this dish ends up being very healthy. Aside from the bacon bits, it’s probably the most nutritious dish this side of roast turkey on a Thanksgiving table. Another dish that comes well with this recipe is my favorite baked scrambled egg recipe. A nutritious meal that doesn’t compromise on flavor.

Ingredients

For the sweet potatoes

4 pounds, or about 5 sweet potatoes
2 eggs
1/2 cup milk, half and half, or cream
1/2 pound bacon, crumbled
2 tablespoons maple syrup
1 tablespoon rosemary, diced
1 tablespoon sage, diced, optional
1 clove garlic, diced or 1 teaspoon powder
1 tablespoon reserved bacon fat, or butter if you prefer
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper

For the topping

3/4 cup bread crumbs, preferably Panko
1/2 cup Parmesan cheese
2 tablespoons butter, melted
1 teaspoon brown sugar or maple syrup, optional
salt and pepper to taste
rosemary and sage for garnish

Recipe

Begin by preparing the sweet potatoes, either in the microwave, crock pot, or on the stove. As they cook, prepare the rest of the recipe.
Slice the bacon and cook it on the stove, so you can cook the herbs and garlic in the bacon fat. You can easily cook the bacon in the oven, especially if you want to use extra bacon as a garnish or prepare the entire package at once time. The bacon should be crispy but not burnt. You want it to retain its texture in the dish. As for any optional crumbles on top, add them close to the end of cooking, so they do not burn.
Once the bacon is finished, remove it to a plate covered in a paper towel to absorb the grease, and drain most of the fat from the pan. Allow the pan to cool for a few minutes, and then with some remaining bacon fat, saute the herbs and garlic on medium low heat. Note, the herbs will cook very quickly, and may burn if the pan is too hot.
If you choose not to use bacon in this dish, simply saute the herbs in two tablespoons butter.
When the potatoes are cooked, cut them open and allow them to rest and cool.
Combine the milk/cream, eggs, syrup, and remaining ingredients in a small bowl. Whisk thoroughly to break up the egg so it doesn’t scramble in the casserole.
Scoop out the sweet potatoes into a large bowl and mash a bit with the fork. Mix the herbs into the potatoes. Then combine the egg mixture with the sweet potatoes. Pour the mix in slowly, so the eggs have a chance to blend in before they cook and scramble.
Mix thoroughly; if you want a very smooth texture, use a masher or immersion blender. I prefer this to ensure the eggs are incorporated, the potatoes aren’t lumpy, and it has a consistent texture. Now is a good time to taste the dish and see if it needs any additional flavor. Don’t hold back, you want this dish to be savory and cravable!
Mix in the bacon bits with a spoon or spatula, and then pour the dish into a casserole dish, spritzed with cooking spray on the bottom.
Do not make or add the topping until you are ready to put the dish in the oven. If it sits on the sweet potatoes overnight or longer, it will absorb water and be less crispy.
For the topping, simply combine the Panko breadcrumbs, Parmesan cheese, salt and pepper, and melted butter. Blend well, and sprinkle it over the casserole. If you want, you can add extra bacon, nuts, a little extra diced rosemary, or even a splash of maple syrup or spoonful of brown sugar.
Cook the casserole in the oven at 350 degrees for 20-25 minutes, until the center is hot. Serve immediately.

Why this recipe works

Sweet potatoes are high in sugar, so people often make sweet dishes with them. However, taking the vegetable in the other direction results in a full-flavored dish that hits all the points: Sweet, savory, salty, vibrant, rich. It just works.

The recipe is perfect for Thanksgiving, Christmas, or other special occasions because it is rich, flavorful, and beautiful. You can prepare it in advance, and spend the big day focusing on other foods. Simply add the topping and cook in the oven for about 25 minutes, and serve hot. It can go in the oven when the turkey comes out, and be on the table right before eating.

As fancy as it seems, it’s a simple enough dish that you can make it for a weeknight meal or Sunday dinner. The maple, rosemary, and bacon caramelize in the sugary sweet potatoes, the eggs and milk lighten the otherwise dense dish, and the Parmesan Panko topping give it the perfect crunch.

It goes especially well with turkey or chicken, pork, or a fish like salmon, but might not be as good with a heavier meat like steak or pot roast.

How do you prepare the sweet potatoes?

It’s very easy to prepare the sweet potatoes in the microwave, if you want. Simply poke holes in them to allow the steam to escape, and cook for about 10-15 minutes. Check them regularly after about ten minutes. Bigger potatoes will take longer to cook, and will cook more evenly if rotated during cooking.

You can also boil the potatoes, but this takes a bit longer, as you have to peel, chop, and boil them, but it works just as well.

If you don’t prefer to use the microwave, you can actually use your crock pot! Simply put the whole potatoes, poked, into the slow cooker, add a quarter cup water, and cook for about six hours on low, or four on high. Again, check regularly after a few hours and remove the cooked ones when they’re ready.

Why are there eggs in the recipe?

Sweet potatoes are rich and dense, and wet and slippery. Adding eggs and milk makes the dish smooth, lighter, and gives it a fuller flavor. The eggs also help to give the dish more structure and volume.

Add one egg for every two or so pounds of sweet potatoes (about three potatoes), and 1/4 cup milk for every two pounds. If you want to make it a little more rich, you can substitute cream.

Are there any variations on this dish?

The herbs and flavor in this recipe are pretty straightforward. Garlic, rosemary, salt and pepper are delicious all year-round. If you’re making the dish at Thanksgiving, you can add an additional tablespoon of sage, to really compliment the turkey and other sides. Thyme is another great addition or substitution, depending on what your main course is and what flavors you’re looking for in the meal.

I like things pretty sweet, so I sneak in an extra tablespoon of maple syrup, or use maple flavored bacon.

And speaking of bacon, if you have enough, you can certainly add more on top of the dish as a most delightful garnish! If you’re a fan of nuts, you could sprinkle the top with toasted or candied pecans or almonds, or roasted walnuts.

Can you make this dish in advance?

This recipe can be made up to two days in advance. (If liquid begins to seep out of potatoes, don’t worry. Simply stir the dish until it’s blended).

How long will the leftovers last?

It will stay fresh for four days in the fridge. The leftovers can be frozen for up to six months.

How can I freeze this?

Remove the topping before freezing, and add fresh topping when reheated.

How many people does this dish serve?

This will serve ten to twelve individuals.

Savory Sweet Potato Casserole

Yield: 10

Ingredients

4 pounds, or about 5 sweet potatoes
2 eggs
1/2 cup milk, half and half, or cream
1/2 pound bacon, crumbled
2 tablespoons maple syrup
1 tablespoon rosemary, diced
1 tablespoon sage, diced, optional
1 clove garlic, diced or 1 teaspoon powder
1 tablespoon reserved bacon fat, or butter if you prefer
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
3/4 cup bread crumbs, preferably Panko
1/2 cup Parmesan cheese
2 tablespoons butter, melted
1 teaspoon brown sugar or maple syrup, optional
salt and pepper to taste
rosemary and sage for garnish

Instructions

Begin by preparing the sweet potatoes, either in the microwave, crock pot, or on the stove. As they cook, prepare the rest of the recipe.
Slice the bacon and cook it on the stove, so you can cook the herbs and garlic in the bacon fat. You can easily cook the bacon in the oven, especially if you want to use extra bacon as a garnish or prepare the entire package at once time. The bacon should be crispy but not burnt. You want it to retain its texture in the dish. As for any optional crumbles on top, add them close to the end of cooking, so they do not burn.
Once the bacon is finished, remove it to a plate covered in a paper towel to absorb the grease, and drain most of the fat from the pan. Allow the pan to cool for a few minutes, and then with some remaining bacon fat, saute the herbs and garlic on medium low heat. Note, the herbs will cook very quickly, and may burn if the pan is too hot.
If you choose not to use bacon in this dish, simply saute the herbs in two tablespoons butter.
When the potatoes are cooked, cut them open and allow them to rest and cool.
Combine the milk/cream, eggs, syrup, and remaining ingredients in a small bowl. Whisk thoroughly to break up the egg so it doesn’t scramble in the casserole.
Scoop out the sweet potatoes into a large bowl and mash a bit with the fork. Mix the herbs into the potatoes. Then combine the egg mixture with the sweet potatoes. Pour the mix in slowly, so the eggs have a chance to blend in before they cook and scramble.
Mix thoroughly; if you want a very smooth texture, use a masher or immersion blender. I prefer this to ensure the eggs are incorporated, the potatoes aren’t lumpy, and it has a consistent texture. Now is a good time to taste the dish and see if it needs any additional flavor. Don’t hold back, you want this dish to be savory and cravable!
Mix in the bacon bits with a spoon or spatula, and then pour the dish into a casserole dish, spritzed with cooking spray on the bottom.
Do not make or add the topping until you are ready to put the dish in the oven. If it sits on the sweet potatoes overnight or longer, it will absorb water and be less crispy.
For the topping, simply combine the Panko breadcrumbs, Parmesan cheese, salt and pepper, and melted butter. Blend well, and sprinkle it over the casserole. If you want, you can add extra bacon, nuts, a little extra diced rosemary, or even a splash of maple syrup or spoonful of brown sugar.
Cook the casserole in the oven at 350 degrees for 20-25 minutes, until the center is hot. Serve immediately.

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 316Total Fat: 17gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 79mgSodium: 759mgCarbohydrates: 27gFiber: 3gSugar: 9gProtein: 14g

Please verify this information with your preferred nutrition calculator.

Sweet potato casserole is one of the most popular Thanksgiving side dishes. This savory version is a delicious take on the classic that will still please everyone at the table. Give it a try this year!

Savory Sweet Potato Casserole