Savory Sweet Potato Casserole with Herb Crust

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 8
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This Savory Sweet Potato Casserole with Herb Crust is your go-to dish when you want comfort food with a twist. The combination of creamy sweet potatoes and a crunchy, herb-infused topping will elevate your dinner table any time of the year.

Ingredients for Savory Sweet Potato Casserole with Herb Crust

The star of the dish, sweet potatoes, brings natural sweetness and a creamy texture when mashed. Adding butter and heavy cream gives the potatoes a rich, velvety finish. The garlic introduces a hint of warmth and depth, while parsley, rosemary, and thyme provide a fresh, aromatic touch. Panko breadcrumbs and Parmesan cheese form the crispy topping, and a dash of cayenne pepper adds a subtle kick. For those who enjoy a nutty crunch, pecans are a delightful optional addition.

Tips & Tricks

  • For an extra smooth mash, use a potato ricer or electric mixer.
  • Test the sweet potatoes for doneness by piercing a cube with a fork; it should slide in easily.
  • If you prefer a less spicy dish, you can reduce or omit the cayenne pepper.

Serving Suggestions

This casserole pairs wonderfully with roasted chicken or a glazed ham. For a vegetarian option, serve it alongside a hearty salad with a tangy vinaigrette to cut through the richness.

Frequently Asked Questions

Can I make this casserole in advance?
Yes, you can prepare the casserole up to the baking step and refrigerate it for up to 24 hours. Just add an extra 5-10 minutes to the baking time if it's coming straight from the fridge.
Can I use dried herbs instead of fresh?
Absolutely! Just remember that dried herbs are more potent, so use about one-third of the amount of fresh herbs called for.

Savory Sweet Potato Casserole with Herb Crust Recipe Walkthrough

First, preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish. This ensures your casserole won’t stick and makes for easy cleanup.

Next, peel and cube three large sweet potatoes, roughly about two pounds. Boil them in a large pot of water for about 20 minutes, or until they’re tender enough to easily pierce with a fork.

Once your sweet potatoes are cooked, drain them and return them to the pot. Add in the butter, heavy cream, salt, black pepper, and cayenne pepper. Mash everything together until the mixture is smooth and creamy — no lumps, unless you like a bit of texture.

Spread the mashed sweet potatoes evenly in your prepared baking dish. This will be the base layer of your casserole.

In a small skillet over medium heat, pour in the olive oil and add the minced garlic. Sauté for about a minute until the garlic is fragrant, being careful not to let it burn.

In a mixing bowl, combine the sautéed garlic, chopped parsley, rosemary, thyme, panko breadcrumbs, and grated Parmesan cheese. Mix until everything is well integrated.

Sprinkle this herb and breadcrumb mixture evenly over the sweet potatoes. If you’re using pecans, scatter them on top for an extra layer of flavor and texture.

Bake your casserole in the preheated oven for 25-30 minutes until the topping is golden brown and crispy. It’s ready to serve when the house smells irresistible and the top is beautifully browned.

Why You'll Love This Recipe

  • Perfect balance of savory and sweet flavors.
  • An impressive side dish that’s surprisingly easy to make.
  • The herb crust adds a delightful crunch.
  • Customizable with optional pecans for extra texture.

Ingredients

3 large sweet potatoes (about 2 lbs)
1/2 cup unsalted butter
1/2 cup heavy cream
1 tbsp olive oil
2 cloves garlic, minced
1/4 cup fresh parsley, chopped
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
1 cup panko breadcrumbs
1/2 cup grated Parmesan cheese
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp cayenne pepper
1/4 cup chopped pecans (optional)

Step-by-step Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish.
2. Peel and cube the sweet potatoes, then boil them in a large pot of water until tender, about 20 minutes.
3. Drain the sweet potatoes and return them to the pot. Add the butter, heavy cream, salt, black pepper, and cayenne pepper. Mash until smooth.
4. Spread the mashed sweet potatoes evenly in the prepared baking dish.
5. In a small skillet over medium heat, add the olive oil and sauté the garlic until fragrant, about 1 minute.
6. In a bowl, combine the sautéed garlic, parsley, rosemary, thyme, panko breadcrumbs, and Parmesan cheese.
7. Sprinkle the herb and breadcrumb mixture evenly over the sweet potatoes. Optionally, sprinkle chopped pecans on top.
8. Bake in the preheated oven for 25-30 minutes, until the top is golden brown and crispy.
9. Serve hot and enjoy your savory twist on a classic dish.

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