Savory Sweet Potato Casserole

Name: Savory Sweet Potato Casserole
Total time: 1 h 30 min
Yield: 8 serving(s)
Ingredients: 1 tbsp. olive oil; 4 lb. sweet potatoes (about 7), halved lengthwise; 12 tbsp. (1 1/2 sticks) unsalted butter, divided; 1/4 c. plus 2 tbsp. sage leaves, divided; 3 tbsp. rosemary leaves, divided; 3 1/2 oz. sourdough bread, cut into 2-inch pieces; 1/2 c. pecans, roughly chopped; 2 tsp. dark brown sugar; Kosher salt and pepper; 1 small shallot, sliced; 1/2 c. whole milk; 2 large eggs

Forget the marshmallows—this version’s all about buttery breadcrumbs, toasted pecans, and fresh herbs.

By Tina MartinezPublished: Oct 30, 2025

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savory sweet potato casserole. dinnertime meals.

mike garten

Yields:

8 serving(s)

Total Time:

1 hr 30 mins

Cal/Serv:

408

Not into the marshmallow-topped stuff? This one’s for you. Designed with savory fans in mind, this sweet potato casserole skips the sugar overload and goes straight for golden, buttery crunch. A crisp topping of herbed breadcrumbs and toasty pecans adds texture and balance to the creamy base. It’s the side dish everyone will be talking about.

Make-Ahead: Both the topping and filling can be made a day ahead, stored separately, and then assembled before baking.

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Ingredients

1 Tbsp. olive oil
4 lb. sweet potatoes (about 7), halved lengthwise
12 Tbsp. (1 1/2 sticks) unsalted butter, divided
1/4 cup plus 2 tbsp. sage leaves, divided
3 Tbsp. rosemary leaves, divided
3 1/2 oz. sourdough bread, cut into 2-inch pieces
1/2 cup pecans, roughly chopped
2 tsp. dark brown sugar
Kosher salt and pepper
1 small shallot, sliced
1/2 cup whole milk
2 large eggs

Directions

1. Step 1Heat oven to 425°F. Drizzle oil on rimmed baking sheet and place sweet potatoes cut sides down, coating bottoms in oil. Cover tightly with foil. Bake until potatoes are tender, 38 to 42 minutes. Let cool 10 minutes.
2. Step 2Meanwhile, melt 4 tablespoons butter in medium skillet on medium. Roughly chop 1/4 cup sage and 2 tablespoons rosemary and cook, undisturbed, until herbs are crispy and butter is just browned, 3 to 4 minutes. Transfer to medium heatproof bowl to cool, 5 minutes. Using rubber spatula, crush herbs to form some coarse as well as fine pieces.
3. Step 3In high-speed blender, blend bread until coarsely ground. Transfer to bowl with herbs. Toss in pecans, brown sugar, and 1/4 teaspoon each salt and pepper.
4. Step 4Melt remaining 8 tablespoons butter with 1/4 teaspoon salt in small saucepan on medium. Add shallot and remaining 2 tablespoons sage and tablespoon rosemary; cook 1 minute. Add milk and bring to a simmer. Remove from heat and let sit until ready to use.
5. Step 5When sweet potatoes are ready, remove from oven and reduce oven temperature to 375°F.
6. Step 6Scoop flesh from sweet potatoes (discarding skin) into large bowl and mash with ¼ teaspoon salt. Strain infused milk mixture through sieve over sweet potatoes and stir to combine. Slowly stir in 1 egg at a time until combined.
7. Step 7Transfer to 2½-quart casserole dish and spread evenly. Scatter with breadcrumb mixture, leaving ½ inch space all around. Bake until sweet potatoes are warmed and puffed and top is browned, 20 to 25 minutes.

NUTRITIONAL INFORMATION (per serving): About 408 calories, 26 g fat (12 g saturated), 94 mg cholesterol, 257 mg sodium, 39 g carbohydrates, 6 g fiber, 12 g sugar (1 g added sugar), 7 g protein