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This savory sweet potato casserole features both sweet potatoes and regular potatoes to give the ultimate side dish for those that don’t like the traditional sweet version. Topped with a crunchy sage butter topping, this savory side dish is divine!
Savory Sweet Potato Casserole FTW
Move over marshmallows, this savory sweet potato casserole is vying for a place at the table and between you and me, I think it’s going to take first place!
Sweet potatoes are naturally sweet on their own and I’ve always found the traditional sweet potato casserole a little too sweet for me. It felt like you were eating dessert alongside your meal, which I suppose is fine, but I’m a savory casserole girl through and through.
What I love about this savory sweet potato casserole is that it is combined with both sweet potatoes and regular potatoes to balance out the sweetness even more. Don’t skip on the crispy sage butter topping — it elevates the dish and brings a contrasting texture to the smooth sweet potato and potato filling. If you’re looking for a savory spin on the classic sweet potato casserole, give this savory sweet potato casserole a try! It’s a modern twist on a classic and sometimes that’s just what we need!
Make-Ahead Tips
This savory sweet potato casserole is a great candidate for prepping and/or making ahead of time.
Peel and dice your sweet potato and regular potatoes the day before and keep them covered with cold water in the refrigerator. When you’re ready to boil them, drain and add to a large pot with fresh water.
Alternatively, if you choose, you can prep the filling ahead of time. Just don’t make the topping and top the casserole with the breadcrumbs until right before baking otherwise the topping will end up being soggy.
Variations and Substitutions
- If you prefer to use all sweet potatoes, just replace the regular potatoes for sweet potatoes.
- If you don’t like sage, you can replace with rosemary or another earthy herb to your liking.
- Heavy cream or half and half can be used instead of milk to create a richer casserole
- A great way to add flavor to this casserole is to use spices! You can sprinkle some cinnamon into the filling and mix it together or for a more savory, smokey vibe, add some smoked paprika or cayenne pepper to kick up the heat.
Storage and Reheating Instructions
Allow leftovers to cool then place into an airtight container in the refrigerator for up to 4 days. To reheat, portion into a microwave-safe bowl or container and heat until warmed through. Keep in mind the topping won’t be crunchy anymore, but you can easily make more if you’d like!
More Side Dishes to Add to Your Table
If you’re having a large holiday party or any kind of get-together at your house, here are some side dish recipes to add to the menu:
Savory Sweet Potato Casserole
Equipment
Ingredients
- 2 pounds (907 g) sweet potato, peeled and cubed into 2″ cubes
- 1 pound (454 g) yukon gold potatoes, peeled and chopped into 2″ cubes
- ½ cup (114 g) plus 2 tablespoons unsalted butter, melted
- 2 ½ tablespoons fresh sage, chopped
- 1 ½ cups (355 ml) warm 2% milk
- Salt and pepper, to taste
- 1 cup (60 g) panko breadcrumbs
Instructions
- Preheat oven to 375 °F (191 °C). Lightly grease a 2.5 quart casserole dish with cooking spray and set aside.
- In a large pot, bring water to a boil, season with salt, and add the sweet potatoes and yukon gold potatoes. Cook until fork tender, about 10 minutes.2 pounds (907 g) sweet potato, 1 pound (454 g) yukon gold potatoes
- Carefully drain the potatoes and put through a potato ricer or mash together with a potato masher in a large bowl.
- Melt ½ cup (114g) butter in a small pot on stove and add the sage. Cook until fragrant, about 1 minute, careful not to burn it.1/2 cup (114 g) plus 2 tablespoons unsalted butter, 2 1/2 tablespoons fresh sage
- Pour milk with butter mixture over potatoes and stir to combine. Season with salt and pepper, to taste.1 1/2 cups (355 ml) warm 2% milk, Salt and pepper
- Add the butter and sage mixture. Stir to thoroughly combine.
- In a medium, microwave safe bowl, melt remaining 2 tbsp. (28g) butter and add the panko. Mix until all breadcrumbs have been moistened.1 cup (60 g) panko breadcrumbs
- Pour potato mixture into prepared casserole dish and sprinkle breadcrumbs on top.
- Bake uncovered for 45 minutes, or until mixture is bubbly. If topping is browning too quickly, tent with foil.
- Remove from oven and allow to cool before serving.
Notes
Nutrition
Photographs by Meg McKeehan Photography
I just wanted to say that I found this recipe 2 years ago and it has been one of the favorites that I have gotten from Pinterest. Simple and elegant dish but such a comfort food as well. This will be on my table every holiday! Thank you for sharing. :)