Savory Sweet Potato Casserole Recipe

Savory Sweet Potato Casserole Ingredients

This easy savory sweet potato casserole recipe uses ingredients you probably already have in your kitchen. This makes it so simple to put together! See the recipe card below for a list of exact measurements.

Sweet Potatoes: This veggie brings a natural sweetness and hearty consistency to the casserole. Butter: Melted butter adds richness and flavor. Chicken Stock: Adds flavor and the perfect amount of moisture, so the casserole doesn’t get too dry while baking. Fresh Herbs: Thyme, oregano, and parsley provide a fresh, earthy flavor that balances the sweetness of the potatoes. Garlic: Minced garlic adds a nutty, buttery taste. Salt & Pepper: To bring all of the flavors together. All Purpose Flour: Helps thicken the sauce mixture of butter, chicken, and herbs.

Crispy Topping

Panko Breadcrumbs: Adds a delicious buttery, crunchy texture. Grated Parmesan Cheese: Gives the casserole a nutty, savory flavor. Fresh Parsley: Brightens the dish with a fresh herbal note and beautiful green color. Olive Oil: Helps the topping brown and becomes crunchy in baking.

How to Make Savory Sweet Potato Casserole

This casserole only takes about 15 minutes of prep! Whether you’re serving it on a busy weeknight or for Thanksgiving dinner, it’s sure to be a hit!

Cutting the Sweet Potato: Cut all of the sweet potatoes into cubes roughly the same size. This ensures even baking and consistency in every bite. For Convenience: Purchase pre-chopped sweet potatoes from the produce department of your local grocery store to save time. Shred the Cheese: If you have the time, I recommend grating the parmesan cheese by hand instead of using pre-shredded. It will melt more smoothly and have more flavor. Change the Herbs: Try using different fresh herbs, like basil, rosemary, and/or sage, to spice it up.

Refrigerate: Let the casserole cool to room temperature. Then, place it in an airtight container in the fridge for up to 6 days. Storing in the Freezer: Store your cooled casserole in an airtight container. It will keep for one month. Thaw overnight before serving. Reheating: Reheat in the oven at 300 degrees Fahrenheit for 10-15 minutes or until warmed through. You can also pop a serving in the microwave for 15-20 second intervals until warm.