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š Why this sweet potato casserole feels like home
Whether itās a holiday meal or a casual weeknight, this oneās always a hit in my house. Skip the usual marshmallow, pecan, and brown sugar topping, and go for a savory twist!
Delicious, with a unique twist. While this isn’t your traditional sweet potato casserole, you’ll be surprised at how good the combination of sweet potato and the rich and savory flavors of garlic, paprika, and herbs is. Great way to get your veggies in. The dish is packed with nutritious sweet potatoes, so you can feel good about indulging in it. Plus, itās a fun way to get the whole family, especially picky eaters, to enjoy their vegetables. Easy to make ahead. It’s so easy to prep this, up to three days in advance, making it the perfect go-to recipe for your Thanksgiving dinner or to serve during the holiday season!
Want more easy casserole recipes? Make sure to check out my cheesy green bean casserole, asparagus casserole, green rice casserole and more.
Notes and variations
Vegan variation. To make this dish vegan, simply substitute the milk and butter with plant-based alternatives such as coconut milk and vegan butter. More indulgent? No problem. You can swap the milk with heavy cream for a more luscious, creamy sweet potato casserole recipe. You can swap the Panko with sourdough breadcrumbs or make a parmesan breadcrumb mixture. If you want a deeper, nutty taste, try using ghee instead of butter. It adds an extra layer of richness without overpowering the sweet potatoes! Use chunks instead of mashed. If you prefer a chunkier texture for your casserole, consider roasting chunks of sweet potatoes instead of boiling and mashing them. Toppings. I use freshly-picked cilantro, but you can also garnish it with thinly sliced green onions, fresh sage, and all your favorite herbs. For a more uniform topping, pulse the walnuts in a food processor until coarsely chopped. This ensures each bite gets a bit of crunch without large, uneven pieces. Seasonings. If you don’t have any paprika in your pantry, Cajun seasoning, dry ranch seasoning or Italian spices can be used as a substitute.
Reduce the heat to medium-low and let the sweet potatoes simmer for 10 to 15 minutes, or until they are tender when pierced with a fork. For the topping, you’ll need honey or golden syrup, walnuts, fresh parsley, olive oil, and salt. You can also add a pinch of cayenne for more spice. Bring the potatoes to a boil over high heat. Drain the sweet potatoes in a colander and transfer them back to the pot over medium heat. Once you have drained the water, promptly put the sweet potatoes back into the hot pot, return to the stove and reduce the heat to low.
Use high-quality sweet potatoes. Look for sweet potatoes that are firm, with smooth, unblemished skin, and no signs of decay. Pop sweet potatoes in the microwave if you want to avoid using up the stove while boiling the potatoes. This is my favorite Thanksgiving tip! Bake to perfection. To ensure that the casserole is perfectly cooked and get a crispy and golden brown topping, try not to open the door while it’s baking. Don’t be afraid to spice things up. Sweet potatoes can be bland on their own so don’t forget to add enough spices and herbs such as cayenne, fresh sage, fresh thyme, or rosemary to enhance the flavor. Use a food processor instead of chopping the walnuts for better consistency.
š“More delicious casserole recipes
Love easy, family friendly casseroles that are perfect for all occasions? I got you covered! Pro Tip: Use brown butter instead of regular butter. Melt unsalted butter in a saucepan over medium heat until it turns a rich, nutty brown color, being careful not to burn it. Remove from heat and let it cool slightly before using! Drizzle the melted butter mixture over the potatoes, and mix it in with a wooden spoon or spatula until the sweet potatoes have absorbed the liquid. Taste the mixture, and season with more salt, pepper, and/or smoked paprika as required to suit your taste. Set the sweet potato mixture aside. Take a small bowl and mix the honey, 1 tablespoon of chopped parsley, and walnut topping ingredients together until they are thoroughly combined. Simply transfer the casserole into an airtight container and store it in the fridge for 3-4 days or in the freezer for up to a month. Reheat: When you’re ready to serve it, simply pop it in the oven and bake until it’s heated through and the top is golden brown and crispy. You can also add more toppings (parmesan cheese, a dollop of sour cream, or chopped nuts!) If you tried this recipe, don’t forget to comment and rate! āāāāā
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