Craving a sweet potato casserole recipe with out all sorts of sugar? Then this Savory Sweet Potato Casserole is for you. Full of delicious herbs and spices, this seriously easy to make and a healthy option that's also down right addictive!
Savory Sweet Potato Casserole
I've got to tell you, I'm really not a fan of those sugary sweet potato casseroles that always seem to make their way on our holiday table. Although I love marshmallows and sugar, I'd much rather enjoy my sweets with dessert, ya know?
That said, I do love sweet potatoes, and I've always wanted to make an easy sweet potato casserole that is made with savory herbs and spices. I feel like the potatoes are plenty sweet enough on their own, and adding some awesome flavors from the other side of the spectrum can compliment the sweetness without the toothache. I even added those dangerously addictive french fried onions on top for a nice bit of crunch in every bite.
Tips for making Healthy Sweet Potato Casserole
- Try to sliced the sweet potatoes in a uniform size. They don't have to be pretty but the uniform size helps them cook evenly.
- Be sure to cool the potatoes for at least 5-10 minutes to keep them from cooking the eggs.
- I had to run my potatoes through the food processor
in 2 separate batches because mine is too small to do them all at once. So I added the eggs and milk to the first batch, ran the second batch on their own and then mixed them well with the remaining ingredients in a large mixing bowl and it worked perfectly. - While processing the potatoes, it helps to stop and scrape down the sides a few times to make sure everything comes out nice and smooth.
- If you don't have a food processor, you can also use a Vitamix or other high-powered blender, or even a potato masher if you don't mind the extra work. The key is to get the potatoes nice and smooth.
- Don't add the French Fried Onions until the last 10 minutes of cooking. That way they don't get too dark.
in 2 separate batches because mine is too small to do them all at once. So I added the eggs and milk to the first batch, ran the second batch on their own and then mixed them well with the remaining ingredients in a large mixing bowl and it worked perfectly.
Frequently asked questions about the Best Sweet Potato Casserole (yes, I said it and I stand by it!)
- How can I peel the sweet potatoes for this recipe (the easy way)? I totally hate peeling potatoes, so I wrote this recipe to use five large sweet potatoes. I usually cut off the top and bottom and use my knife to peel them down towards the cutting board (and away from me for safety reasons).
- How thick should I slice my sweet potatoes? I made them each ½ inch thick.
- Can I make this ahead? Yes! You can do everything up until baking ahead of time and refrigerate until you're ready to bake. You may want to add an additional 10 minutes to the bake time to make sure it's heated through to 165 degrees.
- Is sweet potato casserole healthy? This particular recipe is pretty healthy. The only slightly unhealthy ingredient is the french fried onions and there's only a sprinkling on the top. everything in moderation. 😉
- Can this be frozen? Yes, but I wouldn't add the onion topping until after thawing as they won't be crispy anymore if frozen.
Helpful tools:
- Chef's knife
- Cutting board
- Sheet pan
- Measuring cups
- Measuring spoons
- Food processor
- Mixing bowl
- Spatula
- 9" x 9" baking pan
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Savory Sweet Potato Casserole
Ingredients
- Cooking spray
- 5 large sweet potatoes, peeled and sliced into ½ inch thick pieces
- 2 Tablespoons olive oil
- 1 teaspoon salt + some extra for roasting the potatoes
- Ground pepper to taste
- ½ cup milk
- 2 large eggs
- ½ teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- 1 ½ cups French fried onions
Instructions
- Preheat the oven to 425 degrees. Grease a 9" x 9" baking pan with cooking spray and set aside. Line a sheet pan with parchment and set aside.
- Place the potato slices in a large mixing bowl. Drizzle with olive oil and lay out in a single layer on the sheet pan. Sprinkle with salt and pepper to taste.
- Bake for 30 minutes or until the potatoes are for tender. Cool for at least 10 minutes (you can also do this step the night before).
- Reduce the oven temperature to 350 degrees.
- Place the potatoes into the food processor with the milk and eggs and process until smooth, scraping down the sides periodically (if necessary, process in batches so as not to overfill the food processor).
- Place the potato mixture in a large bowl and add 1 teaspoon salt, onion powder, garlic powder, thyme, smoked paprika and cayenne pepper. Mix until well combined.
- Pour the potato mixture into the prepared 9" x 9". Bake for 30 minutes.
- Remove the pan from the oven and sprinkle French fried onions evenly over the top. Gently press them in with your hands.
- Return to the oven and bake for another 10 minutes. Serve immediately.
Notes
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