Savory Sweet Potato Casserole
This is not your traditional sweet potato casserole!!
I never grew up with burnt marshmallow topped sweet potato casserole that everyone always has at their Thanksgiving table. Nope! My mom, for one, doesn’t like marshmallows (I know, don’t ask, I don’t know why either), and she was in charge of making dinner, so she would never make them! One year she came up with a recipe for twice baked sweet potatoes that are served inside of the actual potato skins. They were rich and savory and we went nuts! I will tell you though, they were a PAIN to make!! So, over the course of the years, my mom actually tested the savory recipe out as a casserole and not only does it taste amazing, but it makes the whole recipe so much easier.
I have been making my mom’s recipe, in the casserole form, for years and it is ALWAYS the first dish at Thanksgiving to be finished. This year, I did my own spin on her recipe and wanted to share it with you!
Ingredients
2 pounds sweet potatoes
8 ounces bacon, uncooked
about 2-3 tablespoons brown sugar
2 tablespoons unsalted butter
Two small or one large shallot, finely minced
1 teaspoon fresh rosemary, minced
One egg, room temperature
3 tablespoons sour cream, room temperature
1 cup freshly grated Gruyere
Salt and white pepper
Freshly chopped parsley for topping
Directions
Preheat oven to 400°
Place the sweet potatoes on a baking sheet lined with parchment
Poke the potatoes with a knife (or fork) to create holes in the sweet potatoes
Drizzle with a little olive oil; optional
Bake until tender, about one hour
Remove from oven and let cool until able to touch
Please a cooling rack onto a baking sheet with edges, or a baking sheet lined with aluminum foil (you will want something with edges to catch the bacon fat in the oven)
Place the bacon onto the rack and sprinkle with brown sugar, around a teaspoon or so per piece
Bake until crispy, about 12 to 15 minutes
Remove from the oven to allow to cool; once cool, chop into bite size pieces
Melt 2 tablespoons of butter in a skillet over medium heat
Add the shallots and cook until tender, about 3-5 minutes
Stir in the rosemary and cook for another minute until fragrant and then remove from the heat
Scoop the insides of the sweet potato into the bowl of a stand mixer and add in the egg, sour cream, gruyere, and shallot mixture
Mix until well combined using the paddle attachment; this can also be done with a hand mixer
Season with salt and white pepper
Spray a casserole dish with cooking spray
Pour the sweet potato mixture into the casserole dish and bake at 400° for about 20 minutes
Remove from oven and garnish with an extra sprinkle of gruyere, the chopped bacon, and fresh parsley
How many servings is this? What size casserole dish?
How many servings is this? What size casserole dish?
I am making this for Easter dinner but it would be nice to know how many it serves?
Hi Patti! I would say this is about 6 servings depending on how hungry you are 🙂