Description
This Savoury Sweet Potato Casserole is a delightful twist on classic comfort food, combining creamy mashed sweet potatoes with nutty browned butter, crispy sage, and a crunchy parmesan-panko topping, finished with savory bacon for a perfect balance of flavors and textures. Baked until golden and bubbling, this dish makes a hearty side perfect for family dinners or holiday gatherings.
Ingredients
Units
Scale
Sweet Potato Mash
- 1.75kg / 3.5lb sweet potato (3 large or 6 smaller ones)
- 1/2 cup (115g) sour cream
- 1/2 cup (50g) parmesan, freshly grated
- 2 garlic cloves, finely minced
- 3/4 tsp salt
- 1/4 tsp black pepper
Browned Butter & Crispy Sage
- 250g / 8oz butter, salted, cut into 2cm/1″ cubes
- 15 sage leaves
Topping
- 3/4 cup panko breadcrumbs
- 1/2 cup (50g) parmesan, finely grated
- 1/4 tsp salt
- 1/4 tsp pepper
- 150g / 5oz bacon, streaky, cooked until golden then finely chopped
Instructions
- Bake the Sweet Potatoes: Preheat the oven to 180°C (350°F). Place the sweet potatoes on a foil-lined baking tray and bake for 1 hour 15 minutes for smaller potatoes or up to 1 hour 40 minutes for larger ones, until a knife inserts easily into the center. Allow the potatoes to cool enough to handle, but keep them piping hot inside, using a tea towel for safety.
- Prepare Browned Butter and Crispy Sage: While the potatoes bake, melt the butter in a large silver saucepan over medium heat. Once melted and foaming, add the sage leaves and cook for about 1 minute until golden and crispy. Remove the leaves with a slotted spoon, letting them drain on paper towels. Continue cooking the butter until the foaming subsides and the milk solids turn brown and nutty. Strain the browned butter through a paper towel-lined sieve, reserving approximately 180ml for use.
- Make the Topping: Crumble the crispy sage leaves by hand or chop if they are not completely crisp. In a bowl, combine the crumbled sage, 1/4 cup of the browned butter, panko breadcrumbs, finely grated parmesan, garlic, salt, and pepper. Mix well to create a flavorful topping.
- Mash the Sweet Potatoes: Cut slits down the center of the baked potatoes and scoop the flesh into a bowl. Add 1/4 cup of the browned butter, sour cream, freshly grated parmesan, salt, and pepper. Mash manually or with an electric beater until smooth and creamy. Avoid over-processing with a food processor to prevent a gluey texture.
- Assemble the Casserole: Spread half of the mashed sweet potato into a 2-liter (2-quart) baking dish. Make swirls over the surface with a spoon to create little pools, then drizzle 1/4 cup of the browned butter over these swirls. Carefully cover with the remaining mashed potato, minimizing disturbance to retain the butter pools.
- Add Topping and Bake: Evenly sprinkle the prepared topping mixture over the surface. Bake in the oven for 25 minutes until the topping is golden brown and the edges bubble.
- Finish with Bacon and Serve: Remove from the oven and sprinkle the chopped, cooked bacon over the casserole. Bake for an additional 5 minutes to meld flavors. Optionally drizzle any leftover browned butter on top before serving warm for the richest taste.
Notes
- Note 1: Use fresh sage leaves for best flavor and texture in the browned butter.
- Note 2: Panko breadcrumbs provide a light and crispy topping; regular breadcrumbs can be used but will yield a denser crust.
- Be cautious not to over-mash the sweet potatoes in a food processor to avoid a gluey texture.
Nutrition
- Serving Size: 1/10 of casserole
- Calories: 380
- Sugar: 7g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 55mg
