Savory Sweet Potato Casserole
Savory sweet potato casserole combines the natural sweetness of sweet potatoes with caramelized shallots, fresh herbs, and topped with a bacon pecan topping!
Equipment
- Pot
- Skillet
- Casserole Dish
- Potato Masher
Ingredients
- 4 lbs Sweet Potatoes
- 2 tbsp Olive Oil
- 3 Shallots, (diced)
- 3 cloves Garlic, (diced)
- 1 tbsp Fresh Rosemary, (diced, stems removed)
- 1 tbsp Fresh Thyme, (stems removed)
- 1 1/2 tsp Smoked Paprika
- 1 tsp Dried Sage
- 1 tsp Garlic Powder
- 1/4 tsp Nutmeg
- 1 tsp Kosher Salt
- 1/2 tsp Black Pepper
- 1/2 cup Salted Butter
- 1 1/4 cup Milk
- 2 large Eggs
- 1 tbsp Honey
- 1/2 cup Pecans, (chopped)
Bacon Pecan Topping
- 6 slices Bacon
- 1 1/2 cups Breadcrumbs
- 4 tbsp Salted Butter
- 3/4 cup Pecans, (chopped)
- Fresh Parsley, (chopped)
- Parmesan, (fresh grated)
Instructions
- Bring a large pot of water to a boil. Peel the sweet potatoes and cut into chunks. Boil the sweet potatoes until fork tender, about 15-20 minutes. Strain and mash until smooth. Set aside.
- Preheat the oven to 400 degrees F.
- Add olive oil to a skillet over medium heat. Saute shallots for 2-3 minutes. Add garlic, rosemary, thyme, smoked paprika, dried sage, garlic powder, and nutmeg. Cook for an additional 2-3 minutes. Add kosher salt and black pepper.
- Add butter, milk, and honey. Stir until the butter is melted, then add the mashed sweet potatoes and mix until combined. Remove from heat and allow the sweet potato mixture to cool for about 5-10 minutes. Then add the eggs and fold in pecans and set aside. Add to a 10-inch round baking dish.
- Now make the breadcrumb topping. Cut bacon into small pieces. Add to a skillet over medium low heat. Cook until the bacon becomes crispy, about 10-15 minutes. Add butter. Once melted, add chopped pecans and breadcrumbs and toss together. Continue to cook for an additional 5 minutes, until breadcrumbs are toasted and golden brown.
- Sprinkle on top of the mashed sweet potatoes. Bake for 20-25 minutes, until the topping is crispy. Top with fresh parsley and grated parmesan.
Notes
Fresh Herbs Are Key: Herbs like thyme, sage, rosemary, and parsley bring out earthy notes and complement the sweetness of the potatoes.
Go Easy on Sweeteners: Since sweet potatoes are naturally sweet, use honey, maple syrup, or other sweeteners sparingly to keep the dish balanced. If you're one of those people who cooks by feeling and doesn't measure, go really light on the sweets!
Make It Ahead: Assemble the casserole in advance, but wait to add the topping until right before baking to keep it crisp. It's a great thanksgiving side dish because I can prep it up to 2 days in advance.
Nutrition
Calories: 690kcal, Carbohydrates: 69g, Protein: 13g, Fat: 42g, Saturated Fat: 16g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 17g, Trans Fat: 1g, Cholesterol: 107mg, Sodium: 841mg, Potassium: 1027mg, Fiber: 10g, Sugar: 16g, Vitamin A: 33072IU, Vitamin C: 8mg, Calcium: 179mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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