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Savory Sweet Potato Casserole with Sage and Parmesan Recipe

ByLily
Jump to Recipe· 4.4 from 42 reviews

If you’re looking for a comforting yet sophisticated side dish that will steal the spotlight on your dinner table, let me introduce you to this Savory Sweet Potato Casserole with Sage and Parmesan Recipe. It’s a delightful twist on a classic sweet potato casserole, balancing rich umami flavors from Parmesan and sage with the natural sweetness of roasted sweet potatoes—trust me, this one’s fan-freaking-tastic, and you’re going to want to make it again and again!

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Why This Recipe Works

  • Perfect Flavor Balance: The sage crisps and Parmesan add a savory depth that pairs beautifully with the natural sweetness of the roasted sweet potatoes.
  • Simple, Thoughtful Ingredients: Using sourdough breadcrumbs and Dijon mustard elevates the dish without complicating it.
  • Make-Ahead Friendly: You can prep the casserole a day in advance, making it a breeze for busy weeks or holiday meals.
  • Reliable Technique: Roasting the potatoes cut-side down ensures tenderness and caramelization, while blending guarantees a velvety smooth texture.
Savory Sweet Potato Casserole with Sage and Parmesan, sweet potato casserole side dish, savory sweet potato recipes, roasted sweet potato ideas, Parmesan sage casserole - The image shows a white oval dish filled with a smooth, bright orange layer of mashed sweet potatoes topped with a layer of golden-brown, toasted bread chunks scattered unevenly across the surface. Mixed among the bread pieces are dark green, slightly crispy sage leaves. A metal spoon with a wooden handle rests on the edge of the dish, scooping some of the soft sweet potato layer. The dish is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

The magic in this Savory Sweet Potato Casserole with Sage and Parmesan Recipe truly lies in how the simple ingredients play off each other: roasted sweet potatoes as the creamy base, crispy sage and crunchy breadcrumbs for texture, and the zingy Parmesan and Dijon for a savory hit.

Savory Sweet Potato Casserole with Sage and Parmesan, sweet potato casserole side dish, savory sweet potato recipes, roasted sweet potato ideas, Parmesan sage casserole - Flat lay of bright orange sweet potatoes halved lengthwise with smooth, slightly rough skin, fresh green sage leaves crisp and vibrant, small golden craggy sourdough bread pieces with textured crust, a plump light purple shallot bulb broken into chopped pieces showing glossy layers, a small pile of finely grated pale yellow Parmesan cheese, a fresh lemon wedge with bright yellow zest curls, and a small heap of golden brown toasted bread crumbs, arranged naturally with some overlapping and soft shadows, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7
  • Sweet Potatoes: Choose firm, medium-sized sweet potatoes with smooth skins for even roasting and natural sweetness.
  • Sage Leaves: Fresh sage crisps up beautifully and adds an earthy, aromatic flavor that’s iconic in savory sweet potato dishes.
  • Extra-Virgin Olive Oil: Divided use allows for sautéing without overpowering flavors—opt for a fruity, high-quality one.
  • Sourdough Bread: Break into craggy pieces for perfect breadcrumbs; sourdough adds tang and rustic crunch.
  • Kosher Salt and Black Pepper: Essentials for seasoning every layer properly.
  • Shallot: Adds mild oniony sweetness when browned, deepening the flavor complexity.
  • Mayonnaise: Using olive oil or avocado oil mayo gives a subtle creaminess and helps bind the casserole without heaviness.
  • Parmesan Cheese: Freshly grated Parmesan brings umami richness and salty bite.
  • Egg: Helps set the casserole for perfect slicing and serving.
  • Dijon Mustard: A touch of tangy heat to brighten up the blend.
  • Nutmeg and Lemon Zest: Nutmeg adds warmth while lemon zest refreshes the finish with vibrant citrus notes.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how adaptable this Savory Sweet Potato Casserole with Sage and Parmesan Recipe is—you can keep it classic or personalize it easily. Whether you’re tweaking it for dietary needs or adding extra layers of flavor, there’s room to be creative and make the dish your own.

  • Variation: Once, I swapped the Parmesan for a sharp Pecorino Romano, which gave a punchier, saltier flavor—super tasty if you like a sharper cheese profile.
  • Gluten-Free Option: You can replace the sourdough bread with gluten-free bread crumbs to keep the crunch without gluten worries.
  • Herb Twists: If sage isn’t your thing, try crispy thyme or rosemary instead; both add an herbal aroma I adore.
  • Vegan Adjustments: Use a vegan mayo and omit the egg; flax eggs can help bind, and nutritional yeast can substitute Parmesan’s cheesy notes.

Step-by-Step: How I Make Savory Sweet Potato Casserole with Sage and Parmesan Recipe

Step 1: Roast Sweet Potatoes Like a Pro

Start by preheating your oven to 350°F (176ºC). Line a baking sheet with foil—which makes cleanup so much easier—and place your halved sweet potatoes cut side down. Make sure to prick their skins with a fork so steam escapes while roasting. Roast them for about 1 to 1½ hours until they’re incredibly tender. This slow roasting brings out their natural sugars and gives you that creamy texture when blended. I always let them cool fully before scooping out the flesh—trust me, it’s worth the wait!

Step 2: Crisp Sage and Toast Breadcrumbs

While your potatoes cool, heat 2 tablespoons of olive oil in a sauté pan over medium-high heat. Add the fresh sage leaves and cook just until they start to brown and crisp—about 2-3 minutes. These crispy sage leaves are a game-changer, adding incredible aroma and texture. Remove them onto paper towels to drain. Next, toss the sourdough bread pieces into the same pan with the remaining oil; stir regularly until golden and crunchy—this gives you those irresistible crispy breadcrumbs seasoned with salt and pepper. It’s a satisfying step I often find myself sneaking bites from!

Step 3: Sauté Shallots for Deep Flavor

In the leftover oil from the breadcrumbs, add the chopped shallots over medium heat. Cook them slowly until they start to brown and sweeten, about 5 minutes. This step enhances the overall flavor depth, giving the casserole a subtle savory sweetness that complements the potatoes perfectly. Stir occasionally to avoid burning.

Step 4: Blend the Filling to Creamy Perfection

Scoop the soft potato flesh into a blender, discarding the skins. Add the cooked shallots, mayonnaise, Parmesan, egg, Dijon mustard, freshly grated nutmeg, and a pinch each of salt and cracked black pepper. Blend until smooth and creamy—this silky texture is what makes the casserole feel luxurious. Don’t skip the nutmeg; it’s that warm little secret that brings it all together!

Step 5: Assemble and Bake

Pour the blended sweet potato mixture into a shallow 1-quart baking dish, smoothing the top evenly with a spatula. Then, create some gentle divots on the surface—they’ll hold the sage and breadcrumb topping nicely. Sprinkle your crispy sage and toasted breadcrumbs evenly over the top. Bake the casserole on the upper rack at 400°F (204ºC) for 20-25 minutes, until the top turns golden and crisp. Finish with a sprinkle of fresh lemon zest right before serving to brighten the whole dish.

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Tips from My Kitchen

  • Don’t Overcrowd the Pan When Frying Sage: Crowding traps steam and prevents the sage from crisping—do this in batches if needed.
  • Use a Blender for Smoothness: I’ve found that blending, rather than mashing, gives the filling that luxurious, restaurant-quality texture.
  • Let Potatoes Cool Before Blending: Hot potatoes can make the mayo separate—cooling keeps your casserole silky.
  • Add Lemon Zest Last Minute: Adding it right before serving preserves the fresh citrus brightness.

How to Serve Savory Sweet Potato Casserole with Sage and Parmesan Recipe

Savory Sweet Potato Casserole with Sage and Parmesan, sweet potato casserole side dish, savory sweet potato recipes, roasted sweet potato ideas, Parmesan sage casserole - The image shows an oval white baking dish filled with a layered dish. The bottom layer is smooth and bright orange, likely mashed sweet potatoes. On top, there is a layer of torn, light golden toasted bread pieces scattered evenly. Mixed in with the bread pieces are dark green crispy sage leaves spread throughout the top layer. The dish rests on a white marbled surface. The photo is taken with an iphone --ar 2:3 --v 7

Garnishes

I like to keep the garnishes simple: freshly cracked black pepper and that final sprinkle of lemon zest brighten every bite. Sometimes I add a few extra crispy sage leaves on top for visual appeal and an extra hit of herbaceous crunch that guests always comment on.

Side Dishes

This casserole pairs beautifully with roasted meats like chicken or turkey but also shines alongside sautéed greens or a crisp winter salad for balance. I often serve it with garlic green beans or sautéed Brussels sprouts with a splash of balsamic vinegar to cut through the richness.

Creative Ways to Present

For holiday dinners, I’ve served this casserole in individual ramekins, topping each with sage and breadcrumbs before baking. It looks elegant and makes portion control a breeze. You could also use mini sweet potatoes hollowed out as little edible bowls—super fun for festive gatherings!

Make Ahead and Storage

Storing Leftovers

Leftover casserole keeps very well covered in the fridge for up to 3 days. I always store mine in an airtight container or cover the baking dish tightly with foil or plastic wrap to prevent drying out.

Freezing

You can freeze the casserole unbaked (cover tightly with foil and plastic wrap) for up to 2 months. When ready to enjoy, bake it directly from frozen, adding about 10-15 extra minutes to ensure it’s heated through and the topping crisps nicely.

Reheating

To bring leftovers back to life, I warm portions in a 350°F oven uncovered for 15-20 minutes, which keeps the topping crisp. Microwaving tends to make it a bit soggy, so I avoid that if I can.

FAQs

  1. Can I substitute regular potatoes for sweet potatoes in this recipe?

    While you technically can, this casserole shines because of the natural sweetness and creaminess of sweet potatoes. Regular potatoes won’t give you the same flavor profile and might require different cooking times and additional seasoning.

  2. Is it necessary to use mayonnaise in this Savory Sweet Potato Casserole with Sage and Parmesan Recipe?

    Mayonnaise adds creaminess and helps bind the ingredients together without making the casserole heavy. If you want, you can substitute with Greek yogurt or a vegan mayo, but it’s a key ingredient I recommend keeping for texture.

  3. How can I make this recipe vegan?

    You can replace the egg with a flax egg or omit it, and use a vegan mayonnaise in place of the regular mayo. Nutritional yeast can substitute the Parmesan’s flavor, and just be sure the bread you use is vegan-friendly.

  4. Can I prepare this casserole ahead of time for a holiday meal?

    Absolutely! You can roast the sweet potatoes and prepare the filling up to a day ahead, but save topping with the crispy sage and breadcrumbs until just before baking to maintain the best texture.

  5. What’s the best way to store leftovers?

    Cover the casserole tightly and refrigerate up to 3 days. Reheat in the oven to keep the topping crisp, avoiding the microwave if you want to maintain texture.

Final Thoughts

This Savory Sweet Potato Casserole with Sage and Parmesan Recipe is one of those dishes I find myself returning to whenever I want something a little special but reassuringly simple. It’s great for weeknights or holidays, and there’s something so satisfying about that crispy topping combined with the creamy, cheesy filling underneath. I can’t wait for you to make it and hear how much you and your family enjoy it—because it’s the kind of recipe that turns meals into memorable moments.

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Savory Sweet Potato Casserole with Sage and Parmesan Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 42 reviews
  • Author: Lily
  • Prep Time: 5 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 5 minutes
  • Yield: 8 servings
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

This Savory Sweet Potato Casserole features tender roasted sweet potatoes blended with savory ingredients like Parmesan, Dijon mustard, and shallots, topped with crispy sage leaves and golden toasted sourdough breadcrumbs. A delightful side dish with a perfect combination of creamy and crunchy textures.

Ingredients

Sweet Potatoes and Toppings

  • 2 ½ pounds medium sweet potatoes, halved lengthwise
  • ¼ cup sage leaves
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 ½ cups sourdough bread, broken into craggy pieces
  • Kosher salt and cracked black pepper

Blend Mixture

  • 1 large shallot, chopped
  • ½ cup olive oil or avocado oil mayonnaise
  • ½ cup grated Parmesan (2 ounces)
  • 1 large egg
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon freshly grated nutmeg
  • ½ teaspoon finely grated lemon zest

Instructions

  1. Preheat and Roast Sweet Potatoes: Heat oven to 350°F with racks in the upper-third and lower-third positions. Line a baking sheet with foil. Place sweet potatoes cut side down on the sheet and prick skins with a fork. Roast for 1 hour 30 minutes until very tender. Cool completely on baking sheets. Increase oven temperature to 400°F.
  2. Cook Sage and Toast Bread: Heat 2 tablespoons olive oil over medium-high heat in a sauté pan until shimmering. Add sage leaves and cook until beginning to brown and become crisp, about 3 minutes. Transfer sage to paper towels to drain. Add sourdough bread pieces to remaining oil in the pan and cook, stirring frequently, until golden brown and crispy, about 4 minutes. Season with salt and cracked black pepper.
  3. Sauté Shallot: In a small pan, heat the remaining 1 tablespoon olive oil over medium heat. Add the chopped shallot and cook, stirring occasionally, until lightly browned and softened, about 5 minutes.
  4. Blend Filling: Scoop the flesh from the cooled sweet potatoes into a blender, discarding the skins. Add the cooked shallots, mayonnaise, grated Parmesan, egg, Dijon mustard, nutmeg, ¼ teaspoon salt, and ¼ teaspoon black pepper. Blend until the mixture is smooth and creamy.
  5. Assemble Casserole: Transfer the sweet potato mixture to a shallow 1-quart baking dish and smooth the surface with a spatula, creating some divots on top.
  6. Add Toppings and Bake: Evenly sprinkle the crispy sage leaves and toasted sourdough breadcrumbs over the top of the sweet potato mixture. Place the casserole on the upper oven rack and bake until the top is golden and crispy, about 25 minutes.
  7. Finish and Serve: Remove the casserole from the oven and sprinkle the finely grated lemon zest over the top. Let cool for 10 minutes before serving.

Notes

  • The recipe can be doubled to serve 12; in that case, use a 2-quart baking dish.
  • For make-ahead convenience, prepare the casserole up to one day ahead but keep sage and breadcrumbs off until ready to bake.
  • Using a high-quality mayonnaise like Sir Kensington’s enhances flavor.
  • Discarding sweet potato skins ensures a smooth, creamy texture.

Nutrition

  • Serving Size: 1 cup
  • Calories: 280 kcal
  • Sugar: 6 g
  • Sodium: 350 mg
  • Fat: 18 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0 g
  • Carbohydrates: 22 g
  • Fiber: 3 g
  • Protein: 6 g
  • Cholesterol: 55 mg

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