Name: Savoury Sweet Potato Casserole
Prep time: 15 min
Cook time: 55 min
Ingredients: 4 large sweet potatoes (approximately 2lbs/1kg); 1 bay leaf; 1 clove garlic; 75g/1/3 cup unsalted butter; salt and pepper to taste; 1/4 tsp nutmeg; 2 eggs (large); 125ml/1/2 cup milk (whole or 2%, heated); 90g/1.5 cups breadcrumbs; 6 tbsp melted butter; 65g/ 1/2 cup whole hazelnuts (roughly chopped); 5-6 sage leaves

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Classic sweet potato casserole gets a savoury makeover! Light and creamy mashed sweet potatoes flavoured with butter, bay leaf and a touch of garlic, then topped with buttery breadcrumbs, toasted hazelnuts and fried sage leaves.

I love elevating classic holiday recipes. Ready to try another? Check out my Fresh Green Bean Casserole!

top down view of sweet potato casserole with breadcrumbs, hazelnuts and sage leaves

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My love for sweet potatoes goes deep. Really deep.

But I just can’t love the traditional version of sweet potato casserole. It just pushes sweetness too far for me, especially when brown sugar and mini marshmallows are added.

That’s why I’ve come up with alternative version that balances out the natural sweetness of sweet potatoes with more savoury flavours. I think it’s a big winner that everyone who is not a fan of the original needs to try.

Come to think of it, even if you do love the original you should give this one a go!

sweet potato casserole with breadcrumb and nut topping in cream pan

Savoury Sweet Potato Recipes

I’ve been a sweet potato fan for a very long time and I am about to say something, that might not be very popular.

I do not believe sweet potatoes need more sugar.

I think sweet potatoes shine when flavoured with salt and spice. I am all for adding savoury seasonings to a vegetable that is already absolutely loaded with natural sugar. It’s all about balance and complexity.

My herby sweet potato and swede (rutabaga) mash is an example of this belief. Or baking them and adding stunning garlic tahini sauce.

I also love pairing sweet potatoes with a bit of spice like I did in my Thai roasted squash and sweet potato soup and chilli garlic salmon with sweet potatoes.

Savoury Casserole with hazelnuts

If I had to describe what this dish is about, I would say, it’s like the classic sweet potato casserole recipe did a semester abroad and got a European makeover.

I replaced sugar with salt, then added a bit of garlic, bay leaf and nutmeg to the sweet potato mash. I kept butter, milk and eggs to maintain that creamy and light as a cloud texture.

What I changed is the topping. Instead of the very American pecan topping, I sprinkled my buttery breadcrumbs with toasted hazelnuts. They are plentiful in European forests and don’t cost a fortune like pecans.

I ditched marshmallows altogether but instead, to finish it off, I scattered sage leaves fried in butter all over. What do you think?

Recipe tips and notes

Heat the milk before adding it to the sweet potatoes and other ingredients and combining with a potato masher. This little trick contributes to the creamiest mashed potatoes.
When adding nutmeg, use freshly grated if possible. So much flavour!
Season well with salt and pepper. Don’t be shy. Sweet potatoes don’t need more sugar but are balanced out by savoury seasoning.
I used hazelnuts, but if you prefer to stick with the traditional pecans, feel free to swap them out.
Fry sage leaves in butter until they just start to curl, then remove to a paper towel. Wait longer and you will burn them to a crisp! The sage leaves will burn quickly if not attended to, so keep a close eye on them.
It’ll be best to bake in a wide, shallow dish like this This is an affiliate link.cast iron casserole dish.

Serving suggestions

It’s no secret that Thanksgiving table is where this casserole usually finds its place, among a myriad of other side dishes. Although I think a dish this good should make an appearance at Christmas and Easter as well!

But there is no reason why you shouldn’t make it outside of the holiday season. This dish would be a great companion to my Air Fryer Whole Chicken, as a delicious side to a ribeye steak or salmon.

Storage and leftovers

This savoury sweet potato casserole could be made a day ahead and reheated later. Cover with aluminum foil and reheat at 200C/400F for 15 minutes, then uncover and heat for 5 minutes longer for the crispy top. If the top is still not crispy, keep under a broiler for 30 seconds.

If you want to make it even further ahead, you can prepare the sweet potato mixture and freeze for as long as six months. Let it thaw completely, until it comes to room temperature, and them finish the process as in the recipe card.

Leftovers will keep covered or in an airtight container and in the refrigerator for up 3-4 days.

If you’ve left it in the baking dish, take it out of the fridge 30 minutes before reheating to sit . You can warm it back up by returning the dish to an oven preheated to 180C/350F for 15-20 minutes, or until it is hot all the way through.

If you have taken it out of the casserole dish, it’s still a good idea to reheat it in the oven to crisp up the breadcrumbs, although the microwave will work in a pinch.

More Holiday Side Dishes