Description
A savory sweet potato casserole featuring roasted sweet potatoes blended with shallots, mayonnaise, Parmesan, Dijon mustard, and spices, topped with crispy sage and toasted sourdough breadcrumbs for a flavorful and comforting side dish perfect for holiday meals.
Ingredients
Scale
Sweet Potatoes and Roasting
- 2 ½ pounds medium sweet potatoes, halved lengthwise
- ¼ cup sage leaves
- 3 tablespoons extra-virgin olive oil, divided
- 1 ½ cups sourdough bread, broken into craggy pieces
- Kosher salt and cracked black pepper
Mix-in and Topping
- 1 large shallot, chopped
- ½ cup olive oil or avocado oil mayonnaise
- ½ cup grated Parmesan (2 ounces)
- 1 large egg
- 1 tablespoon Dijon mustard
- ¼ teaspoon freshly grated nutmeg
- ½ teaspoon finely grated lemon zest
Instructions
- Preheat Oven and Roast Potatoes: Heat oven to 350°F (176ºC) with racks set in upper-third and lower-third of oven. Line a baking sheet with foil. Place sweet potato halves cut side down on the sheet, prick skins with a fork, and roast until very tender, about 1 hour 30 minutes. Cool completely on the baking sheets. Increase oven temperature to 400°F (204ºC).
- Prepare Sage and Toast Bread: Heat 2 tablespoons of oil over medium-high heat in a sauté pan until shimmering. Add sage leaves and cook until they start to brown and crisp, about 2–3 minutes. Transfer sage to a paper-towel lined plate. Add sourdough bread pieces to remaining oil in pan and cook, stirring frequently, until crispy and golden brown, about 4 minutes. Season with salt and cracked black pepper.
- Sauté Shallots: Heat the remaining tablespoon of oil in the sauté pan over medium heat. Add chopped shallot and cook, stirring occasionally, until starting to brown, about 5 minutes.
- Blend Sweet Potato Mixture: Scoop roasted sweet potato flesh from skins and discard skins. Transfer sweet potato flesh to a blender and add cooked shallots, mayonnaise, grated Parmesan, egg, Dijon mustard, nutmeg, and ¼ teaspoon each of salt and cracked black pepper. Blend until smooth.
- Assemble and Bake Casserole: Transfer the blended sweet potato mixture to a shallow 1-quart baking dish. Smooth the top with a spatula and create some shallow divots. Evenly sprinkle the crispy sage and toasted breadcrumbs over the surface. Bake on the upper rack of the oven until the top is golden and crisp, about 25 minutes.
- Finish and Serve: Sprinkle finely grated lemon zest over the casserole and let it cool for 10 minutes before serving.
Notes
- The recipe can be doubled to serve 12; in that case, bake the casserole in a 2-quart baking dish.
- You can prepare the casserole up to 1 day in advance; leave the breadcrumbs and crispy sage off until right before baking to preserve texture.
- Olive oil or avocado oil mayonnaise is preferred for flavor balance; Sir Kensington’s Mayo is recommended.
- This recipe was adapted from an original developed for Sir Kensington’s.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 55 mg
