Why I Love This Recipe

Sweet potato casserole doesn’t have to be loaded with marshmallows to be a holiday favorite. This version leans savory, with buttery mashed sweet potatoes, parmesan, fresh herbs, and just enough warm spice to bring everything together. It’s rich, creamy, and pairs just as well with a Thanksgiving turkey as it does with a simple roast chicken on a weeknight.

Enjoying The Leftovers

Leftover sweet potato casserole reheats beautifully, making it an easy side dish to enjoy throughout the week. Serve it alongside roasted chicken, sliced steak, pork chops, or even top it with a fried egg for a cozy breakfast.

Storing

Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also assemble the casserole a day ahead, cover, and refrigerate until you’re ready to bake.

Reheating

Warm individual portions in the microwave until heated through, or reheat the casserole in a 350°F oven for about 20 minutes. If reheating the entire casserole, cover it loosely with foil to keep the top from drying out.

A baking dish with a sweet potato casserole topped with pecans.
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Savory Sweet Potato Casserole

Creamy, savory, and packed with cozy flavor, this Savory Sweet Potato Casserole is a delicious twist on the classic holiday side dish. Made with butter, sour cream, parmesan, herbs, and warm spices, it's the perfect make-ahead recipe for Thanksgiving, Christmas, Sunday dinners, or any meal that calls for an extra comforting side.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12

Ingredients

For the mashed sweet potatoes
  • 3- 3 1/2 lbs sweet potatoes, peeled and cubed
  • 1/2 cup chicken bone broth
  • 1/3 cup half and half
  • 3 tbsp salted butter, melted
  • 2 tbsp sour cream
  • 1/4 cup grated parmesan cheese
  • 1 tbsp brown sugar
  • 1 1/2 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp paprika
  • 1 tsp garlic powder
  • 1/2 tsp ground cinnamon
  • 1/2 tsp dried thyme
For the sweet and savory pecan topping
  • 8 oz pecans, coarsely chopped
  • 3/4 cup panko breadcrumbs
  • 2 tbsp brown sugar
  • 1/2 cup grated parmesan cheese
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp paprika
  • 5 tbsp salted butter, melted

Instructions

  • Preheat the oven to 350℉. Lightly grease a 9×13-inch baking dish.
  • Place the peeled and cubed sweet potatoes in a large pot and cover with water. Bring to a boil and cook for 15-20 minutes, or until fork-tender. Drain the sweet potatoes and add them back to the large pot.
  • Add the chicken bone broth, heavy cream, butter, sour cream, parmesan cheese, brown sugar, and seasonings to the large pot with the cooked sweet potatoes. Stir until well combined and creamy. Blend with an immersion blender if you’d like a super creamy texture. Taste and add more salt and pepper as necessary.
  • Now, it’s time to prepare the pecan topping. In a bowl, add the chopped pecans, breadcrumbs, brown sugar, parmesan cheese, seasonings, and melted butter. Mix until well combined and set aside.
  • Transfer the sweet potato mixture to the prepared baking dish and spread it into an even layer.
  • Sprinkle the pecan topping evenly over the sweet potato base.
  • Bake for 25-30 minutes or until the topping is golden brown and the casserole is heated through.
  • Serve immediately. Enjoy!

Equipment

9×13 baking dish
cutting board
large pot

Nutrition Per Serving

Calories: 357kcal | Carbohydrates: 32g | Protein: 6g | Fat: 25g | Fiber: 10g

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