Savory Sweet Potato Casserole Recipe

Preparation Time5 mins Cooking Time115 mins Makes 8

Savory Sweet Potato Casserole Recipe

Nutritional Information

Calories

242.17kcal (8 serving)

Total Fat

9.15g (8 serving)

Saturated Fat

2.67g (8 serving)

Trans Fat

0.0g (8 serving)

Cholesterol

36.44mg (8 serving)

Sodium

284.14mg (8 serving)

Total Carbs

34.11g (8 serving)

Dietary Fiber

6.67g (8 serving)

Sugars

5.52g (8 serving)

Protein

7.81g (8 serving)

Ingredients List
  1. 2 1/2 pounds medium sweet potatoes, halved lengthwise
  2. 1/4 cup sage leaves
  3. 3 tablespoons extra virgin olive oil, divided
  4. 1 1/2 cups sourdough bread broken into large pieces
  5. Kosher salt and cracked black pepper
  6. 1 shallot, chopped
  7. 2/3 cup Sir Kensington's® Organic Mayonnaise
  8. 2 ounces freshly grated Parmesan cheese
  9. 1 large egg
  10. 1 tablespoon spicy brown mustard
  11. 1/4 teaspoon freshly grated nutmeg
  12. 1/2 teaspoon finely grated lemon zest

Directions

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1. Heat oven to 350° with racks set in upper-third and lower-third of oven; line a baking sheet with foil. Place potatoes, cut side down on prepare sheet and prick skins with fork.

2. Roast potatoes until very tender 1–1½ hours. Cool completely on sheets. Increase oven to 400°F.

3. Transfer sage to a paper-towel lined plate. Add bread to remaining oil in pan and cook, stirring frequently, until crispy and golden brown, about 4 minutes; season with salt and pepper.

4. Heat remaining tablespoon oil in sauté pan over medium, add shallot and cook, stirring occasionally, until starting to brown, about 5 minutes.

5. Scoop flesh from potatoes and transfer to a blender; discard skins. Add cooked shallots, mayonnaise, Parmesan, egg, mustard, nutmeg and ¼ teaspoon each salt and pepper to blender with potatoes; blend until smooth.

6. Transfer potato mixture to a shallow 1-quart baking dish, smooth top with a spatula then create some divots.

7. Sprinkle sage and breadcrumbs evenly over sweet potatoes. Bake potatoes on upper rack until top is golden and crisp, 20–25 minutes. Sprinkle lemon zest over top and cool 10 minutes.

8. Heat 2 tablespoons oil over medium-high in a sauté pan until shimmering. Add sage and cook until starting to brown and crisp, 2–3 minutes.