Savory Sweet Potato Casserole
Crispy sourdough breadcrumbs seasoned with rosemary, sage and vegan parmesan cheese baked on top of buttery sweet potato mash.
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!