Browned Butter Savory Sweet Potato Casserole

Elevate your side dish game with this luxurious savory sweet potato casserole, featuring velvety mashed sweet potatoes infused with nutty browned butter and a decadent Parmesan-panko topping. Crispy sage leaves and crumbled bacon add bursts of flavor and texture, making this dish an indulgent standout for any meal. Perfect for holiday feasts or cozy dinners, this casserole is unapologetically rich and utterly irresistible!

Instructions

1. 1

   Bake sweet potatoes: Preheat oven to 180°C / 350°F. Place sweet potatoes on a foil-lined baking tray. Bake for 1 hour 15 minutes (small potatoes) to 1 hour 40 minutes (large potatoes) until a knife slides easily into the center.

2. 2

   Cool potatoes: Allow potatoes to cool until manageable but still hot inside (use a tea towel if needed to handle). Cut a slit down the middle of each potato and scoop out the flesh into a large bowl.

3. 3

   Prepare browned butter: In a large saucepan over medium heat, melt butter until it foams. Add sage leaves and cook for 1 minute until golden. Remove sage with a slotted spoon and drain on paper towels to crisp.

4. 4

   Finish browned butter: Continue cooking butter until foam subsides and dark flecks appear at the bottom, with a nutty aroma. Strain through a paper towel-lined sieve to yield about 180ml of browned butter.

5. 5

   Make topping: Crumble cooled sage leaves (or chop if not crisp) into a bowl. Add 1/4 cup browned butter, panko breadcrumbs, 1/2 cup grated Parmesan, salt, and pepper. Mix well and set aside.

6. 6

   Mash potatoes: To the sweet potato flesh, add 1/4 cup browned butter, sour cream, 1/2 cup grated Parmesan, minced garlic, salt, and pepper. Mash with a potato masher or use an electric beater until smooth. Avoid overmixing in a food processor to prevent a gluey texture.

7. 7

   Assemble casserole: Spread half the mashed sweet potato in a 2L / 2-quart (20x28cm / 8x11") baking dish. Create swirls on the surface with a spoon to hold butter. Drizzle with 1/4 cup browned butter. Top with remaining sweet potato, spreading gently to preserve butter pools.

8. 8

   Add topping: Sprinkle the panko-Parmesan mixture evenly over the top. Bake for 25 minutes until golden and edges are bubbling.

9. 9

   Finish with bacon: Sprinkle chopped bacon over the casserole and bake for an additional 5 minutes. Drizzle with any remaining browned butter if desired.

10. 10

    Serve: Present hot from the oven as a decadent side dish, perfect for holiday gatherings or special dinners.

Recipe Notes

• Sage: Fresh sage pairs beautifully with browned butter, creating a classic flavor profile. If unavailable, substitute with 1/2 tsp dried mixed herbs in the topping, or omit herbs entirely for a still-flavorful dish.

• Panko breadcrumbs: These provide an extra-crisp topping. Substitute with regular breadcrumbs if needed, though the texture will be less crunchy. Panko is widely available in the Asian section of most supermarkets.

• Baking dish: Use a 20x28cm / 8x11" (2L / 2-quart) dish for best results. Adjust baking time slightly if using a different size to ensure even cooking.

• Make ahead: Assemble the casserole (without bacon) up to 2–3 days in advance and refrigerate. Bake as directed, adding bacon in the final 5 minutes. Alternatively, bake until golden, cool slightly, and reheat briefly to crisp the topping before serving.

• Browned butter yield: Starting with 250g butter yields about 180ml browned butter due to straining losses and minor evaporation. Use any extra for drizzling before serving.

• Texture tip: Avoid overprocessing the sweet potato mash in a food processor to prevent a gluey consistency. A masher or electric beater yields the best results.

• Storage: Store leftovers in the fridge for up to 3 days. Reheat in the oven at 180°C / 350°F to restore the topping’s crunch. Freezing is possible for up to 2 months; thaw before reheating.

• Nutrition: Values are per serving, assuming 10 servings. Actual calories may be lower due to butter loss during straining.