Switch up the side of sweet potato casserole by skipping the marshmallows this holiday season.
Here, the natural sweetness of the potatoes is well-balanced by a savory Parmesan-herb streusel topping.
The filling itself is simple as can be.
Credit:Victor Protasio; Food Stylist: Torie Cox; Prop Stylist: Heather Chadduck Hillegas
Learn how to make this classic savory sweet potato casserole.
We promise, no one will miss themarshmallows.
It’s everything you love about aclassic sweet potato casserole, with a savory twist.
It is guaranteed to be a hit.
Can Savory Sweet Potato Casserole Be Made Ahead?
To make this casserole ahead, prepare through Step 3, then cover and chill overnight.
When ready to bake, let the baking dish sit at room temperature while the oven preheats.
Proceed with the recipe as directed in Step 4, increasing the bake time to about 45 minutes.
Bring to room temperature for 15 to 20 minutes, then bake at 350F until hot throughout before serving.
Ingredients
5lbs.sweet potatoes (5 to 6 large potatoes)
1large (1 1/2 oz.)
shallot, grated (1 1/2 Tbsp.)
2oz.Parmigiano-Reggiano cheese, shredded (about 1/2 cup)
1tsp.
chopped fresh flat-leaf parsley
Directions
Bake sweet potatoes:
Preheat oven to 350F.
Place potatoes on an aluminum foil-lined baking sheet.
Bake in preheated oven until very tender when pierced with a knife, about 1 1/2 hours.
Peel and discard potato skins.
Pour mixture into a lightly greased 13- x 9-inch baking dish.
Sprinkle pecan mixture in an even layer over potato mixture.
Fresh breadcrumbs yield a light, fluffy topping that browns and crisps nicely in the oven.
In a pinch, panko breadcrumbs can be used, but note that the texture will be somewhat different.
