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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
