Photo: Victor Protasio; Prop Styling: Heather Chadduck Hillegas; Food Styling: Torie Cox
Active Time
25 Mins
Total Time
2 Hours 55 Mins
Serves 8

This holiday season, skip the usual marshmallow-topped casserole and serve this Savory Sweet Potato Casserole for a change of pace. Because sweet potatoes are so naturally sweet, they are nicely balanced by this savory Parmesan-herb streusel topping. The topping is made with day-old sourdough bread, but you can use another type of stale white bread such as country white, if you prefer. To cut down on sticky clean up, place the potatoes on a foil-lined baking sheet before roasting them. We promise, no one will miss the marshmallows.

How to Make It

Step 1

Preheat oven to 350°F. Place potatoes on an aluminum foil-lined baking sheet. Bake in preheated oven until very tender when pierced with a knife, about 1 1⁄2 hours. Cool 30 minutes. Peel and discard potato skins.

Step 2

Stir together potatoes, shallot, milk, eggs, sage, nutmeg, 1/2 cup of the melted butter, 2 teaspoons of the salt, and 1 teaspoon of the pepper with a fork until mostly smooth. Pour mixture into a lightly greased 13- x 9-inch baking dish.

Step 3

Combine pecans, breadcrumbs, cheese, and remaining 1/2 cup butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Sprinkle pecan mixture in an even layer over potato mixture.

Step 4

Bake, uncovered, at 350°F until topping is golden brown, 28 to 30 minutes. Sprinkle with parsley.

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