This savory sweet potato casserole is all about creamy potatoes, bold seasonings, and a golden onion topping. It’s simple to make, easy to prep ahead, and a hit at any fall gathering.
Jump to:
- Why You’ll Love This Sweet Potato Casserole Without Nuts
- Ingredient Information And Substitutions
- How To Make Savoury Sweet Potato Casserole
- Frequently Asked Questions
- Tips For Making Make Ahead Sweet Potato Casserole
- What To Serve With Mash Sweet Potato Casserole
- Other Casserole Recipes To Try
- Hosting Thanksgiving?
- Savory Sweet Potato Casserole
Why You’ll Love This Sweet Potato Casserole Without Nuts
I’ve never really been into those ultra-sweet casseroles with marshmallows on top... I’d rather save my sugar fix for dessert. But sweet potatoes themselves? That’s a different story. They’re naturally sweet and so good when you play them up with savory herbs and spices instead of more sugar.
This casserole takes that idea and runs with it. The potatoes get blended into a smooth, creamy base, seasoned with plenty of flavor, and finished with a layer of crispy French-fried onions that make every bite extra satisfying. It’s cozy, a little unexpected, and the kind of side dish that’ll have people going back for seconds. Reasons to love it:
- Naturally lighter
- No sugar overload
- Crispy onion topping
- Creamy, flavorful base
- Easy but holiday-worthy
Ingredient Information And Substitutions
- Sweet potatoes- Their natural sweetness pairs perfectly with savory herbs and spices. You can swap in yams, though the flavor will be slightly different.
- Olive oil- Helps roast the potatoes. Melted butter also works.
- Milk- Whole milk gives creaminess, but any milk or even unsweetened non-dairy milk will work.
- Eggs- They help bind the casserole and give it a light, fluffy texture.
- Seasonings- Salt, pepper, onion powder, garlic powder, thyme, smoked paprika, and a touch of cayenne. You can adjust spices to your taste or use Italian seasoning for a different twist.
- French-fried onions- The crunchy finishing touch. If you don’t have them, try buttered panko crumbs or crushed crackers.
How To Make Savoury Sweet Potato Casserole
Step 1- Roast the potatoes.
Preheat to 425 degrees F. Grease a 9x9-inch baking dish and line a sheet pan with parchment.
Toss the sliced sweet potatoes with olive oil, salt, and pepper. Spread in an even layers on the sheet pan and roast about 30 minutes, until fork-tender. Let cool for 10 minutes.
Step 2- Blend and season.
Lower the oven to 350 degrees F. Add the potatoes, milk, and eggs to a food processor and puree until creamy, scraping the sides as needed. Work in batches if your machine is small.
Transfer to a large bowl and stir in the remaining salt, onion powder, garlic powder, thyme, smoked paprika, and cayenne.
Step 5- Bake.
Spread the mixture into the prepared dish and bake uncovered for 30 minutes.
Sprinkle French-fried onions over the top, press down lightly, and bake another 10 minutes. Serve hot.
Frequently Asked Questions
Yes. Assemble it up to the baking step, cover, and refrigerate. When you’re ready, bake as directed, but remove from the fridge 30 minutes prior to baking and check the temp before topping so it heats all the way through.
I do, since it makes the casserole extra smooth. My trick is to cut off the ends and run a knife down the sides toward the cutting board to slip the skins off quickly.
A high-powered blender works too. If you don’t mind a chunkier casserole, a potato masher or hand mixer also does the job.
Tips For Making Make Ahead Sweet Potato Casserole
- Roast the potatoes in even slices. They don’t need to look perfect, but keeping them the same size and thickness helps them cook evenly.
- Let the potatoes cool before blending. Wait 10 minutes before mixing everything in to keep the eggs from scrambling.
- Don’t skimp on blending. Stop and scrape down the sides so the potatoes turn out smooth and creamy instead of lumpy.
- Wait to add the French-fried onions. Toss them on during the last 10 minutes of baking so they stay golden and crunchy, not burnt.
- Want to mix it up? A little extra cayenne or smoked paprika gives the casserole some savory heat. If you're out of crispy onions, you can also swap them for buttery panko or cracker crumbs.
- Ingredients to prep ahead- Clean the potatoes up to a day in advance. Store them in cold water in the fridge until you’re ready to roast.
- Leftovers and storage- Keep leftovers in the fridge up to 3 days. Reheat in the oven for the best texture, adding a few fresh crispy onions on top if you’d like.
What To Serve With Mash Sweet Potato Casserole
This casserole pairs perfectly with your holiday turkey or ham, but it’s also a nice side for simple weeknight mains. Add a green veggie and something sweet for a complete meal. Try it with:
- Smoked Bone In Turkey Breast
- Garlic And Butter Green Beans
- Cranberry Chutney
- No Bake Peanut Butter Pie
Other Casserole Recipes To Try
Hosting Thanksgiving?
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Savory Sweet Potato Casserole
Equipment
Ingredients
- Cooking spray
- 5 large sweet potatoes, peeled and sliced into ½ inch thick pieces
- 2 Tablespoons olive oil
- 1 teaspoon Kosher salt + some extra for roasting the potatoes
- Ground pepper to taste
- ½ cup whole 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 F. 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.
- Reduce the oven temperature to 350 degrees F.
- 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 uncovered 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.
Video
Notes
- Roast the potatoes in even slices. They don’t need to look perfect, but keeping them the same size and thickness helps them cook evenly.
- Let the potatoes cool before blending. Wait 10 minutes before mixing everything in to keep the eggs from scrambling.
- Don’t skimp on blending. Stop and scrape down the sides so the potatoes turn out smooth and creamy instead of lumpy.
- Wait to add the French-fried onions. Toss them on during the last 10 minutes of baking so they stay golden and crunchy, not burnt.
- Want to mix it up? A little extra cayenne or smoked paprika gives the casserole some savory heat. If you're out of crispy onions, you can also swap them for buttery panko or cracker crumbs.
- Ingredients to prep ahead- Clean the potatoes up to a day in advance. Store them in cold water in the fridge until you’re ready to roast.
- Leftovers and storage- Keep leftovers in the fridge up to 3 days. Reheat in the oven for the best texture, adding a few fresh crispy onions on top if you’d like.
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