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Savory sweet potato casserole with a golden walnut and panko breadcrumb topping in a baking dish

Savory Sweet Potato Casserole

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When you think of sweet potato casserole at Thanksgiving, you probably picture something topped with marshmallows or brown sugar. But what if we made it savory instead?
I love sweet potatoes, and this savory sweet potato casserole is a wonderful way to enjoy their natural sweetness without adding sugar. I start by roasting the sweet potatoes, then combine them with butter, milk, eggs, and a blend of sage, marjoram, and nutmeg.
But my favorite part might be the topping! Instead of marshmallows, we're using crunchy panko breadcrumbs, chopped walnuts, Pecorino Romano cheese, and rosemary. It bakes into a beautiful golden crust that complements the creamy sweet potatoes underneath.
If you're looking for something a little different to serve at Thanksgiving this year, I think you'll love this recipe. It's comforting, flavorful, and fits right in alongside turkey, gravy, and all your favorite holiday dishes.
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Servings: 8
Course: Side Dish
Cuisine: American
Ingredients Method Video Notes

Ingredients
  

Filling
  • 3 lbs (1.36 kg) sweet potatoes, washed
  • 2 large eggs room temperature, lightly beaten
  • ⅓ cup (80 mL) whole milk
  • ¼ cup (57 g) unsalted butter, melted
  • 1¼ tsp (~ 6 g) kosher salt
  • ½ tsp (~ 1 g) ground black pepper
  • ½ tsp (~ 0.5 g) dried sage
  • ¼ tsp (~ 0.25 g) dried marjoram
  • ⅛ tsp (~ 0.25 g) ground nutmeg
Topping
  • 1 cup (60 g) plain panko breadcrumbs
  • 1 cup (115 g) chopped walnuts
  • ⅓ cup (76 g) unsalted butter, melted
  • ¼ cup (25 g) grated Pecorino Romano cheese
  • ½ tsp (~ 2.5 g) kosher salt
  • ¼ tsp (~ 0.25 g) dried rosemary
  • ¼ tsp (~ 0.5 g) ground black pepper

Method
 

Roast the sweet potatoes
  1. Preheat the oven to 425°F (220°C).
  2. Wash and dry the sweet potatoes. Pierce each potato several times with a fork to allow steam to escape.
  3. Place the sweet potatoes on a parchment-lined baking sheet and position it on the middle oven rack.
  4. Roast for 45–55 minutes, or until the sweet potatoes are fork-tender.
  5. Remove from the oven and allow to cool until comfortable to handle. Reduce the oven temperature to 350°F (175°C).
Prepare the filling
  1. Lightly grease a 9 × 13-inch (23 × 33 cm) baking dish with olive oil, coconut oil, or avocado oil spray. For a thicker casserole, use a 9 × 9-inch (23 × 23 cm) dish.
  2. In a large mixing bowl, combine the beaten eggs, milk, melted butter, kosher salt, black pepper, sage, marjoram, and nutmeg.
  3. Cut the roasted sweet potatoes in half and scoop the flesh directly into the mixing bowl.
  4. Stir with a wooden spoon until everything is combined. Transfer the mixture to the prepared baking dish and spread evenly.
Prepare the topping and bake
  1. In a small bowl, combine the panko breadcrumbs, chopped walnuts, melted butter, Pecorino Romano, kosher salt, rosemary, and black pepper.
  2. Stir until evenly combined, then spread the topping over the sweet potato mixture.
  3. Place the casserole on the middle rack of the 350°F (175°C) oven.
  4. Bake for 28–32 minutes, until the topping is golden brown and the casserole is bubbly.
  5. Serve and enjoy!

Video

Notes

  • Use a 9 × 13-inch dish for a thinner casserole or a 9 × 9-inch dish for a thicker one.
  • The sweet potatoes are roasted rather than boiled, so there's no need to peel them before cooking.
  • The topping is savory, with walnuts, breadcrumbs, cheese, and herbs rather than marshmallows or added sugar.
  • A deeper 9 × 9-inch casserole may require additional baking time. Check that the center reaches 160°F (71°C), since the filling contains eggs.

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