Transform your sweet potatoes into a savory casserole with a medley of herbs and garlic infused butter and a golden panko breadcrumb topping.

I’m not big on sweet side dishes, so I have to share my take on a savory sweet potato casserole. The natural sweetness of roasted sweet potatoes mixed with the fragrant garlic infused butter and medley of herbs adds a nice contrast to a classic holiday dish.

Mixing in milk and egg makes the sweet potato mash extra rich and velvety. And the panko breadcrumb is absolutely mandatory! It’s what brings it all together, and really adds to the texture.

I love baking casseroles in a loaf pan because it’s a genius way of creating more crispy edges per bite of casserole. I’m using my trusty loaf pan from Larder and Vine. It’s a part of their 8 piece ceramic bakeware set in Limoncello.

The entire set is designed to save space, and all 8 pieces are stackable into one full stack. If you’re looking to save space in the kitchen but still need to have the essentials, I highly recommend this set.

Check out the trivets too, they can double as a spoon rest or oven mitt, and they compliment the bakeware for a great look on the dinner table! Use my code ‘breakthru’ for a 20% discount on your entire order at Larder and Vine.

Ingredients for savory sweet potato casserole recipe

Go from sweet to savory with just a few ingredients.

  • Sweet potatoes
  • Sage
  • Rosemary
  • Oregano
  • Garlic
  • Butter
  • Milk
  • Egg
  • Pecorino romano
  • Panko
  • Olive oil
  • Salt
  • Pepper

How to make rosemary balsamic carrots and parsnips

  1. Preheat oven to 350°F (175°C).
  2. Roast sweet potatoes. Drizzle sweet potatoes with olive oil, sprinkle with salt, and prick them with a fork. Roast for 1 hour or until tender. Allow them to cool, then peel and mash in a bowl using a ricer.
  3. Prepare garlic herb butter. In a pan, melt butter over medium heat. Add sage, rosemary, oregano, and minced garlic. Cook until the butter browns and the herbs release their aroma. Remove from heat and add only the infused butter to the sweet potato mash. Season the sweet potato mash with salt and pepper.
  4. Mix in milk and egg. To the sweet potato mixture, add milk and beaten egg. Combine until well incorporated.
  5. Prepare herb and garlic panko topping. Finely chop the cooked herbs and garlic. In a separate pan, heat olive oil, add the chopped herbs, and stir in panko breadcrumbs. Cook until the mixture is browned and toasted.
  6. Assemble and bake. Transfer the sweet potato mixture into a baking dish. Top it with the herb and garlic panko mixture. Bake for 25 minutes or until the top is golden brown. Remove from the oven, let it cool for a few minutes, and then serve this flavorful savory sweet potato casserole.
What’s the purpose of roasting the sweet potatoes?

Roasting sweet potatoes intensifies their natural sweetness and enhances the overall flavor and texture of the casserole. It also makes the peeling and mashing process smoother.

Can I boil the sweet potatoes instead of roasting?

Yes, you can boil the sweet potatoes as an alternative to roasting. Peel and dice the sweet potatoes before boiling them until fork-tender. This method reduces the roasting time but may result in slightly different flavor and texture. Adjust seasoning accordingly.

Can I use dried herbs instead of fresh?

While fresh herbs provide optimal flavor, you can substitute dried herbs if that’s what you have on hand. Keep in mind that dried herbs are more concentrated, so adjust the quantities accordingly. Start with half the amount and taste as you go.

Savory sweet potato pie ceramic loaf pan

Savory Sweet Potato Casserole Recipe

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Transform your sweet potatoes into a savory casserole with a medley of herbs and garlic infused butter and a golden panko breadcrumb topping.
Prep Time 20 minutes
Cook Time 1 hour 35 minutes
Total Time 1 hour 55 minutes
Course Side Dish
Servings 6 servings

Equipment

Ingredients
  

  • 4 large sweet potatoes
  • 6 sage leaves
  • 2 tbsp fresh rosemary
  • 2 tbsp fresh oregano
  • 2 cloves garlic minced
  • ¼ cup butter
  • ¼ cup milk
  • 1 egg
  • 2 tbsp pecorino romano
  • 1 cup panko
  • 2 tbsp olive oil
  • ½ tsp salt
  • ¼ tsp pepper

Instructions
 

  • Preheat oven to 350°F (175°C). Drizzle sweet potatoes with olive oil, sprinkle with salt, and prick them with a fork. Roast for 1 hour or until tender.
  • Allow the sweet potatoes to cool, then peel and mash in a bowl using a ricer. Mix in milk and egg and combine until well incorporated.
  • In a pan, melt butter over medium heat. Add sage, rosemary, oregano, and garlic. Cook until the butter browns and the herbs release their aroma. Remove from heat and add only the infused butter to the sweet potato mash. Season with salt and pepper.
  • Finely chop the cooked herbs and garlic. In the same pan, heat olive oil, add the chopped herbs, and stir in panko breadcrumbs. Cook until the mixture is browned and toasted.
  • Transfer sweet potato mixture into a loaf pan. Top with herb and garlic panko mixture. Bake for 25 minutes or until top is golden brown.
  • Remove from oven, let it cool for a few minutes, and serve. Enjoy!

Notes

  • When selecting sweet potatoes for this casserole, try to choose ones of similar sizes. This ensures that they will roast evenly, allowing all pieces to reach the perfect level of tenderness at the same time. Consistent roasting contributes to a harmonious texture throughout the casserole.
 
  • Opt for fresh herbs for a burst of flavor. The combination of fresh sage, rosemary, and oregano adds a vibrant, aromatic touch that elevates the overall taste of the casserole.
 
  • Elevate the texture by adding a layer of chopped nuts, such as pecans or almonds, to the top of the casserole before baking. The nuts toast as the casserole cooks, providing a delightful crunch and nutty flavor.
Did you make this recipe?Leave a comment and recipe rating below and tag @breakthrukitchen on instagram!

For more recipes using the Larder and Vine 8 piece ceramic bakeware set, check out my maple walnut cinnamon rolls!