Savory Sweet Potato Casserole
Savory Sweet Potato Casserole with Sage Breadcrumbs is not your ordinary holiday side. Everyone loves this delicious, non-traditional take on a classic savory sweet potato recipe.
Every year I love the holidays and even more, I love cooking for the holidays.
Savory Sweet Potato Casserole
I have some classic recipes that I make again and again, and some non-traditional sides too that we rotate. This Savory Sweet Potato Casserole with Sage Breadcrumbs makes an appearance on my table quite frequently.
I don't know about you, but at Thanksgiving, the side dishes steal the show for me. Unlike my husband and kids, I am not huge on turkey or ham, but instead, fill up on the side dishes.
Some of my favorite veggie side dishes are Green Bean Casserole or our fan favorite Balsamic Glazed Carrots. This year I think I am even going to mix it up and throw corn and zucchini into my Stuffing!
Sweet Potato Casserole Savory
While I do love traditional Sweet Potato Casseroles with Marshmallows, sometimes I prefer my sweet potatoes cooked in a savory way.
I love the combination of the whipped potatoes with the crunchy sage breadcrumbs, and have been making it year after year.
Savory Sweet Potato Casserole Recipe
Ingredients
- Sweet Potatoes
- Yukon Gold Potatoes
- Milk
- Butter
- Sour Cream
- Salt
Sage Breadcrumbs Ingredients
- Sourdough or French Bread
- Sage Leaves
- Salt & Pepper
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Preheat oven to 350 degrees. Chop peeled potatoes into 1 inch cubes. Add to a large pot and cover with water. Add 1 tsp. salt to the water. Put pot on high and bring to a boil. Once boiling, reduce to medium and let cook until fork tender. When finished, drain and return to the pot.
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Add the milk and remaining butter to the pot. Using a hand held mixer, blend the mixture well until light and whipped. Taste for seasoning and add salt and pepper as desired.
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Transfer sweet potato mixture to a casserole dish.
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While potatoes cook, remove crust from bread and chop into small cubes. Melt 4 tbsp. of the butter, and add the bread cubes to the melted butter. Add half the sage leaves and stir well to mix. Top casserole with bread cubes. Put in the preheated oven and bake 20-25 minutes, or until bread cubes are golden brown.
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If cubes get too brown, tent with foil. Remove from oven and garnish with remaining sage. Serve immediately.
Can You Prepare Savory Sweet Potato Casserole Ahead of Time?
The short answer? Yes.
- Make the Casserole: Prepare your sweet potato casserole according to the recipe, but do not add bread crumbs and stop just before the baking step.
- Cool It Down: Allow the casserole to cool completely after mixing in all the ingredients.
- Store: Cover the casserole tightly with plastic wrap or aluminum foil. You can store it in the refrigerator for up to 2 days or freeze it for up to 2 months.
Baking Instructions
When ready to bake prepare your breadcrumbs and top casserole with them, then follow the instructions below.
- Refrigerated Casserole: Preheat your oven to 350°F (175°C) and bake for about 30-40 minutes, or until heated through.
- Frozen Casserole: If frozen, it's best to thaw it in the refrigerator overnight before baking. Then follow the same baking instructions.
I hope you try this delicious Sweet Potato Casserole recipe and love it as much as we do.
If you try this recipe, we'd love if you would leave a comment and positive review!
Savory Sweet Potato Casserole with Sage Breadcrumbs
Video
Ingredients
- 4 Large Sweet Potatoes Peeled
- 2 Large Yukon Gold Potatoes Peeled
- 1 Cup Milk
- 6 Tablespoons Butter Divided
- 1 Heaping Tablespoon Sour Cream
- 6 Slices Sour Dough or French Bread Day Old
- 6 Fresh Sage Leaves Diced
- 2 Teaspoons Salt Divided
- 1 Teaspoon Pepper
Instructions
- Preheat oven to 350 degrees.
- Chop peeled potatoes into 1 inch cubes. Add to a large pot and cover with water. Add 1 teaspoon salt to the water. Put pot on high and bring to a boil. Once boiling, reduce to medium and let cook until fork tender. When finished, drain and return to the pot.
- While potatoes cook, remove crust from bread and chop into small cubes. Melt 4 tablespoons of the butter, and add the bread cubes to the melted butter. Add half the sage leaves and stir well to mix.
- Add the milk and remaining butter to the pot. Using a hand held mixer, blend the mixture well until light and whipped. Taste for seasoning and add salt and pepper as desired.
- Transfer sweet potato mixture to a casserole dish and top with breadcubes. Put in the preheated oven and bake 20-25 minutes, or until bread cubes are golden brown. If cubes get too brown, tent with foil.
- Remove from oven and garnish with remaining sage. Serve immediately.
Notes
Can You Prepare Savory Sweet Potato Casserole Ahead of Time?
The short answer? Yes.- Make the Casserole: Prepare your sweet potato casserole according to the recipe, but do not add bread crumbs and stop just before the baking step.
- Cool It Down: Allow the casserole to cool completely after mixing in all the ingredients.
- Store: Cover the casserole tightly with plastic wrap or aluminum foil. You can store it in the refrigerator for up to 2 days or freeze it for up to 2 months.
Baking Instructions
When ready to bake prepare your breadcrumbs and top casserole with them, then follow the instructions below.- Refrigerated Casserole: Preheat your oven to 350°F (175°C) and bake for about 30-40 minutes, or until heated through.
- Frozen Casserole: If frozen, it's best to thaw it in the refrigerator overnight before baking. Then follow the same baking instructions.
Nutrition
What are your favorite parts of the holidays? Mine is definitely sitting down to a great meal with loved ones.
Recipe shared by Amanda from Old House to New Home
This recipe was originally published in November 2017 and has been updated with new details and information.
This is the best, the sage just knocks it out of the park!
Aw thank you so much!