Savory Sweet Potato Casserole
on Nov 20, 2022
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This isn’t a regular sweet potato casserole, this is a Savory Sweet Potato Casserole and it will wow your friends and family at the next holiday meal! Crispy sourdough breadcrumbs seasoned with rosemary, sage and vegan parmesan cheese are baked to golden-brown perfection on top of buttery sweet potato mash.
You get little creamy, a little crunchy and a whole lot of yummm with the completely vegan holiday side dish. Hope you enjoy!
Side dishes have always been my favorite part of Thanksgiving dinner. Some of my favorite plant-based side dishes include my Maple Sea Salt Butternut Squash with Sage Cashew Cream, these Restaurant-Style Roasted Brussel Sprouts and my Cornbread and Vegan Sausage Stuffed Acorn Squash (which can technically double as a main dish as well!)
Today’s recipe for Savory Sweet Potato Casserole is my family’s new favorite recipe and it’s loosely based on Claire Saffitz’s recipe on Bon Appetit. Her version includes lots of animal products so I experimented with a few different vegan versions of her method before landing on this one.
It starts with a savory sweet potato mash topped with crunchy, sourdough breadcrumbs that I season with seasonal herbs like rosemary, sage and a good sprinkle of salt and pepper. The combo creates a great balance of textures and so much flavor!
Instead of using chicken’s eggs to make the casserole light and fluffy, I opted for a touch of baking powder. It’s a great way to add a bit of lift and prevents the savory sweet potato mash from becoming too dense.
Table of Contents
- Reasons to Love This Savory Potato Casserole Recipe
- Ingredients to Make Savory Sweet Potato Casserole
- How to Make Savory Sweet Potato Casserole
- How to Make Savory Sweet Potato Casserole Ahead of Time
- More Vegan Thanksgiving Side Dishes:
- Savory Sweet Potato Casserole Recipe
- How to Make Savory Sweet Potato Casserole Ahead of Time
- Can I use a different type of bread?
- Can I use store-bought breadcrumbs?
Reasons to Love This Savory Potato Casserole Recipe
- Creamy + Crunchy is always a winning combo!
- Buttery, herby and savory
- NO NEED TO PEEL THE POTATOES 🙌 Simply roast the sweet potatoes whole, then cool and scoop into a bowl!
- Completely VEGAN!
- Great make ahead option for the holidays. Simply prep the casserole the day before and bake it day of.
Ingredients to Make Savory Sweet Potato Casserole
Sweet Potatoes: 5lbs or about 4-5 large sweet potatoes. I recommend weighing the potatoes at the grocery store to make sure you have the right amount for best results.
Yellow Onions: yellow onions are ideal for this recipe because they’re mellow in flavor and slightly sweet, which helps add balance and depth to this Thanksgiving casserole.
Sourdough Bread: a few slices of day-old sourdough bread make the perfect homemade breadcrumbs for this casserole. Instructions below 👇
Rosemary + Sage: woody herbs that just taste like the holidays! We’ll use them to infuse both the sweet potato mash and the crispy breadcrumb topping!
Vegan Butter: I used Earth Balance sticks for this recipe. Opt for the salted variety instead of the unsalted version.
Vegan Parmesan: I like using VioLife because it’s easy to shred and melts well. In addition to adding a nice cheesy flavor to the topping, vegan parmesan also provides umami, depth and richness.
Plant-Based Milk – such as almond or soy. Just make sure it’s unsweetened and slightly warm for a light and airy casserole.
Baking Powder – the secret ingredient that replaces the chicken’s eggs sometimes found in traditional casseroles.
Salt and Pepper: the classic combo that helps to bring out all of the flavors of each ingredient and ties everything together.
How to Make Savory Sweet Potato Casserole
The complete recipe with the exact measurements is listed below on a printable recipe card for your convenience but here’s a quick step-by-step overview to give you an idea!
1. Bake the sweet potatoes. This can be done the day before for convenience.
2. While the potatoes bake, roughly tear a few slices of day-old sourdough bread into a food processor and pulse to create breadcrumbs. Only use the center of the bread for a uniform breadcrumb consistency and save the crusts for snacking or making salad croutons.
3. Remove the potatoes from the oven and cool. Then use a spoon to scoop the sweet potato flesh into a large mixing mixing bowl and set aside. Discard the skins.
4. Next, sauté the onions and add to the bowl with the potatoes. Then melt vegan butter in a pan with chopped rosemary and sage.
5. Add a spoonful of the herb butter to the sweet potatoes, then return the pan to the stove and add the breadcrumbs, vegan parmesan, salt and pepper. Toast for 2-3 minutes and then set aside.
6. Gently warm the plant milk on the stovetop or in the microwave and add it to the bowl with the potatoes along with the baking powder and remaining salt and pepper.
7. Mash or whip with an emersion blender until smooth and then transfer the sweet potato mash to a casserole dish like this one.
8. Top with the toasted breadcrumbs and bake until golden brown and crispy on top. About 30 minutes.
How to Make Savory Sweet Potato Casserole Ahead of Time
Luckily, this easy vegan side dish can be made ahead of time. Huge time saver during the holidays when multiple dishes are competing for the oven, right? Here’s how to do it:
1-2 days before: Prepare the sweet potato mash and place in a casserole dish without the topping. Cover and refrigerate. Before baking, bring the casserole to room temperature on the countertop and stir if needed. Smooth out the top and prepare the breadcrumbs. Sprinkle the breadcrumbs on top and bake as directed.
More Vegan Thanksgiving Side Dishes:
- Creamed Kale with Parmesan Breadcrumbs
- BEST Maple Roasted Carrots with Dates, Pecans and Whipped Feta
- Brown Butter, Sage and Almond Green Beans
- “Bacon” Wrapped Green Bean Bundles
- Healthy Twice Baked Potatoes
Savory Sweet Potato Casserole
Ingredients
- 5 lbs sweet potatoes
- 1 tbsp olive oil
- ½ cup chopped yellow onions
- 3 tbsp chopped fresh sage
- 1½ tbsp chopped fresh rosemary, de-stemmed
- 4 tbsp vegan butter
- ½ cup soy milk, unsweetened
- 1 tsp baking powder
- 1½ cup fresh sourdough breadcrumbs , from sliced bread, recipe below
- ¾ tsp kosher salt, I use Morton's
- ¾ tsp black pepper
- ½ cup vegan parmesan , I use VioLife
Instructions
Roast the Sweet Potatoes
- Preheat the oven to 350 degrees. Line a large cookie sheet with a non-stick liner or parchment paper and place the potatoes on top. Roast for one hour or until fork tender.
- Remove the potatoes from the oven and allow to cool. Then use a large spoon to scoop the flesh of the potatoes into a large mixing bowl. Set aside.
Sauté the Onions
- While the potatoes are roasting, add the olive oil to a large frying pan and set it to medium-low heat. Add the onions and pinch of salt and cook for 5-6 minutes or until softened and translucent. Be careful not to brown the onions.
- Transfer the cooked onions to a plate and set aside.
Make the Breadcrumbs
- To make fresh breadcrumbs, tear pieces from a loaf of day-old sourdough bread into a food processor. Avoid the crusts as much as possible and then pulse a few times to create small breadcrumbs. Set aside.
Make the Crispy Topping
- Next wipe out the frying pan and return it to the stove. Bring to medium heat and add the vegan butter, sage and rosemary. Cook for 1 minute and then spoon 2 tbsp of the herb butter into the bowl with the peeled sweet potatoes.
- Return the pan with the remaining herb butter to the stove and set to medium high heat. Add the breadcrumbs, parmesan cheese and 1/4 tsp of both salt and black pepper. Mix well to combine and then remove from the heat and set the breadcrumb topping aside.
Mash the Potatoes
- Warm the soy milk in the microwave for fluffier potatoes and then add it to the bowl with the sweet potatoes along with the baking powder, reserved onions and remaining 1/2 tsp of salt and pepper. Mash well or whip with an emersion blender until smooth.
- Taste and add more salt and pepper as needed. Then transfer to a casserole dish and smooth out the top with a spatula. Tip: smooth out the top without pressing down too much.
Bake
- Sprinkle generously with breadcrumbs and bake for 30 minutes or until golden brown and crispy on top. Allow the casserole to set for 10 minutes before serving and enjoy!
