Savory Sweet Potato Casserole with Herbs, Walnuts, and Brown Butter

We get it. Although we love sweet potatoes any which way, we understand that not everyone is into the sweet potato marshmallow casserole thing.

Well, if that’s you—or someone who’ll be at your dinner table—we’ve got you covered with this moaningly good, definitely savory, herby, creamy inside, crunchy on top casserole. It’d be absolutely amazing with Thanksgiving turkey, but unlike marshmallow casserole, you might want it more than once a year—alongside a weekend roast, for example, or a simple weeknight steak, chop, or chicken breast.

Serves 8 to 12




Savory Sweet Potato Casserole with Herbs, Walnuts

5 Pounds orange- or yellow/white-fleshed sweetpotatoes, or a combination, halved lengthwise
1/2 Cup (1 stick) unsalted butter
2 shallots, cut into 1/4-inch dice
1/4 Cup fresh sage leaves
2 Tablespoons fresh rosemary leaves
2 Tablespoons fresh thyme leaves
1 1/2 Cups heavy cream
1 Cup shredded Asiago cheese
2 Teaspoons salt, or more to taste
2 Teaspoons pepper, or more to taste
2 large eggs, lightly beaten
1/2 Cup chopped walnuts
1/4 Cup panko

Savory Sweet Potato Casserole with Herbs, Walnuts, and Brown Butter Directions

  1. Preheat the oven to 350°F and arrange racks in the upper and lower third of the oven.

  2. Line two large rimmed baking sheets with foil. Arrange the sweet potatoes on the foil, cut side down, and bake until very tender, 1 to 1 1/2 hours. Set aside to cool. Increase the oven to 400°F.

  3. Meanwhile, in a medium saucepan over medium heat, combine the butter, shallots, sage, rosemary, and thyme. Cook, stirring occasionally, until the butter browns, the shallots are tender, and the herbs are crisped, about 6 minutes.

  4. Scoop the flesh from the sweet potatoes into a large bowl (discard the skins). Add about half of the butter mixture and mash. Add the cream, cheese, salt, and pepper. Add more salt and pepper to taste. Stir in the eggs. Transfer the mixture to a 2-quart baking dish and bake until almost heated through, 20 to 25 minutes.

  5. Meanwhile, stir the walnuts and panko to the saucepan with the remaining butter mixture, tossing to coat.

  6. Sprinkle the walnut mixture on top of the casserole and continue baking until heated through and browned on top, 5 to 10 minutes. (If the topping gets too brown before the casserole is heated through, loosely cover with foil.)


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