Savory Sweet Potato Casserole

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.

Course Side Dish

Cuisine American

Diet Low Salt

Prep Time 10

Cook Time 1 15

Cooling time 10

Total Time 1 10

Servings servings

Calories 243kcal

Author Jessy Freimann

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.

Nutrition