Description
This Savoury Sweet Potato Casserole is a comforting and flavorful side dish featuring tender baked sweet potatoes mashed with sour cream, parmesan, and browned butter infused with crispy sage leaves. Topped with a crunchy panko, parmesan, and bacon mixture, this casserole is baked to golden perfection, making it an ideal accompaniment for any hearty meal.
Ingredients
Scale
Sweet Potatoes & 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
- 3/4 tsp salt
- 1/4 tsp black pepper
- 1/4 cup browned butter (from below)
Browned Butter & Sage
- 250g / 8oz salted butter, cut into 2cm/1″ cubes
- 15 sage leaves
Topping
- 3/4 cup panko breadcrumbs
- 1/2 cup (50g) parmesan, finely grated
- 2 garlic cloves, finely minced
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 cup browned butter (from above)
- 150g / 5oz streaky bacon, cooked until golden then finely chopped
Instructions
- Bake & Mash: Preheat oven to 180°C (350°F). Place the sweet potatoes on a foil-lined baking tray and bake for 1 hour 15 minutes if small or up to 1 hour 40 minutes if large, until a knife can be easily inserted into the center. Allow potatoes to cool until they can be handled but remain piping hot inside or use a tea towel for handling. Cut slits down the middle, scoop the flesh into a bowl, and set aside.
- Brown Butter & Crisp Sage: While the potatoes bake, melt the butter in a large silver saucepan over medium heat. Once the butter melts and starts to foam, add the sage leaves and cook for 1 minute or until golden brown. Remove the sage leaves from the foam and drain on paper towels—they will crisp as they cool. Continue cooking the butter until the foam dissipates and black bits form on the pan’s bottom, releasing a nutty aroma. Strain the browned butter through a paper towel-lined sieve; you should have about 180ml.
- Prepare the Topping: Crumble the crispy sage leaves and place them in a bowl. Add 1/4 cup of the browned butter, panko breadcrumbs, parmesan, minced garlic, salt, and pepper. Mix until combined.
- Mash Potatoes: To the sweet potato flesh, add 1/4 cup of the browned butter, sour cream, parmesan, salt, and pepper. Mash or beat with an electric beater until smooth. Avoid over-processing if using a food processor to prevent it from becoming gluey.
- Assemble & Bake: In a 2-liter (2-quart) baking dish, spread half of the mashed sweet potato and create swirls on the surface with a spoon to catch butter. Drizzle 1/4 cup of browned butter over it. Carefully cover the butter pools with the remaining mashed sweet potato, trying not to disturb the butter too much. Sprinkle the prepared topping evenly over the casserole. Bake for 25 minutes or until the top is golden brown and edges are bubbling.
- Add Bacon & Final Bake: Sprinkle the chopped crispy bacon over the casserole and bake for an additional 5 minutes. If you have any leftover browned butter, drizzle it over before serving for extra richness.
Notes
- Note 1: Crispy sage leaves add a unique aromatic crunch to the casserole topping.
- Note 2: Panko breadcrumbs provide a light, crispy texture for the topping.
- Handle the hot potatoes carefully using a tea towel to avoid burns.
- When browning butter, watch closely to prevent burning and achieve the desired nutty flavor.
- Do not over-process the mashed sweet potato to maintain a fluffy texture.
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Keywords: sweet potato casserole, savory casserole, browned butter, sage, bacon, Thanksgiving side, comfort food
