Savoury Sweet Potato Casserole

Tuesday 25 November 2014

Savoury Sweet Potato Casserole

For years and years when I cooked at the Manor each November I was charged with cooking a huge Thanksgiving feast for upwards of about 25 people.  

It was quite an undertaking and usually consisted of a first course (normally pumpkin soup which the Mrs loved), the main dinner of course with the turkey and all of it's side dishes and at least two desserts, but more often three . . .  oh and homemade rolls.  

 Savoury Sweet Potato Casserole

I was always exhausted at the end of it all!!  I wouldn't even have had the benefit of enjoying a turkey dinner myself.  They did not feed the staff there.  

I didn't mind really because by that time I was beyond being hungry anyways.  All I would want to do is to get home and put my feet up!

Savoury Sweet Potato Casserole

Some of the side dishes would change from one year to the next, depending on the Mrs' whim . . .  but there were several things that were always the same . . .  the turkey . . . cornbread stuffing . . .  and this sweet potato soufflee that she liked me to make. 

 It was quite sweet and covered in a praline/nut topping for crunch and then she would always want marshmallows melted on the top.  They had it with their turkey alongside of everything else.   I can't say it was really my cup of tea, but they loved it!

Savoury Sweet Potato Casserole

This version here today is more to my taste . . . it's more savoury and uses garlic and grated parmesan cheese which you mash together with the sweet potatoes, some butter and some seasoning.  It's quite simple really.


Savoury Sweet Potato Casserole

I do like to add a crunchy topping for interest and looks . . . after all it's a holiday dinner . . .  this is simply panko bread crumbs, more grated Parmesan and some chopped pecan nuts.   

I think it's very nice actually and my husband likes it too.   He was not keen on the sicky sweet variety either.  IN any case, if sicky sweet is not your cup of tea then you just might enjoy this!


Savoury Sweet Potato Casserole 

Some other sweet potato recipes in The English Kitchen that you might enjoy are:

GARLIC BUTTER SCALLOPED SWEET POTATOESSweet potatoes are given a fabulously autumnal twist on the traditional scalloped potatoes. With plenty of sweet potatoes, cream, garlic, butter and fresh thyme, ain't nobody going to be turning down this fabulous side dish!

ROASTED SWEET POTATO SALAD WITH LIME AND HONEY Peeled sweet potatoes are cut into 1 inch chunks and tossed together with some olive oil and salt before roasting in a very hot oven until they are fork tender and just beginning to caramelize. They are dressed with a simple dressing of honey, fresh lime juice and lime zest.  The flavors of this salad are amazing.

Yield: 6
Author: Marie Rayner
Savoury Sweet Potato Casserole

Savoury Sweet Potato Casserole

Prep time: 5 MinCook time: 70 MinTotal time: 1 H & 15 M
A delicious alternative for those people who don't like the sickly sweet version. You can do this the day before up to adding the crisp topping. Add the topping just prior to the final baking.


For the base:
  • 5 medium sweet potatoes
  • 1/2 tsp fine sea salt
  • 1/4 tsp freshly ground black pepper
  • 2 TBS butter
  • 4 TBS finely grated Parmesan Cheese
  • 1 fat clove of garlic, finely minced
For the topping:
  • 4 TBS crisp dry bread crumbs (I use panko)
  • 2 TBS finely grated Parmesan Cheese
  • 1 TBS butter melted
  • fine sea salt and freshly ground black pepper to taste
  • 60g of coarsely chopped pecan nuts (1/2 cup)


  1. Preheat the oven to 200*C/400*F/ gas mark 6. Wash your sweet potatoes, dry and them place them on a baking sheet.
  2. Roast them in the heated oven for 50 to 60 minutes until well cooked. Allow them to cool to the point where you can handle them.
  3. Slip them out of the skins into a bowl and mash them well, along with the salt, pepper, butter, parmesan cheese and garlic.
  4. Lower the oven temperature to 190*C.375*F/ gas mark 5.Lightly butter a shallow baking dish. Spread the sweet potatoes into this dish.
  5. Stir together all of the topping ingredients and sprinkle them over top of the sweet potatoes in the dish. Bake for an additional 10 minutes, until golden brown. Serve hot.
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  1. I love YOUR version..
    So the staff couldn't eat?
    How gracious of them ..How totally Thanksgivingish.. have seen my Goodie One Shoe side:)The other side.

  2. No, the staff could not eat. All we were allowed to have was tea and coffee and water. I always brought my own sandwich, or whatever from home to eat. They were very odd people. Would not trade my world for theirs any day! xxoo

  3. Thanks Marie, It is only these last tw weeks that we have had sweet potato...( in New Zealand we had them most days called Kumra over there) anyway Peter brought some in couple of weeks ago for a change of veg !. I just boiled them as I do potato's... Tonight have some left and your recipe gives me an idea. Tomorrow for Mary and me I am going to try to make that crumble using a lot less cheese etc etc of course. Hope that it comes out ok..(.I would'nt like it as a sweet dish I dont think it would be to sweet for me...)

  4. Love seet potatoes Marie:)
    Be ok dear!
    loads of love for you!

  5. Sybil, most often I just roast them in the skins in the oven and then slip them out and mash them with nothing but some salt and pepper. They are so good! xxoo

    Thanks Gloria! Loads of love to you too! xxoo

  6. I make this every year for thanksgiving with my friends, it's always a hit!

    1. That's great! It really is delicious for sure! Happy Thanksgiving! xo


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