Savory Sweet Potato Casserole is full of onion, rosemary, and thyme and topped with crispy bacon and crunchy pecans. It also is flavored with gruyere cheese and cayenne pepper. If you find traditional sweet potato casserole to be too sweet, give this savory version a try. I think you’ll like it!
Sweet potatoes are truly one of my favorite foods and I generally prefer them prepared in a savory way. The typical sweet potato casserole,the one laden with brown sugar and topped with marshmallows that’s so popular for Thanksgiving, doesn’t really appeal to me. But I love for sweet potatoes to be a part of our Thanksgiving meal. So instead I thought I’d try a savory sweet potato casserole.
First I baked 4 large sweet potatoes in the oven until very soft, let them cool slightly, peeled off the skin, and mashed the pulp with a fork. I measured out 4 packed cups into my mixing bowl along with 2 tablespoons butter, 1/3 cup heavy cream, an egg, about 1/4 teaspoon cayenne pepper, and some salt and black pepper. I beat everything just long enough to get it all smooth.
While the sweet potatoes were baking, I cooked some bacon, crumbled it, and set it aside. I used the bacon grease to cook a chopped onion. Is there anything better than the smell of onion cooking in bacon grease? Just before removing the onion from the heat, I added some fresh thyme and rosemary and immediately my kitchen smelled heavenly.
I stirred the onion into the sweet potato mixture along with half the bacon and 1/2 cup shredded gruyere cheese. Into a casserole dish it went. I then added a little more shredded Gruyere on top along with some Panko crumbs and chopped pecans mixed with melted butter.
Thirty minutes in the oven and a quick broil to brown the Panko crumbs and it was ready to be served. I sprinkled the remaining bacon on just before serving. You can never have enough bacon. 🙂
Wonderfully smooth, creamy, savory and just a little spicy, serve Savory Sweet Potato Casserole for Thanksgiving and save your sweet tooth for dessert!
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- 5 medium sweet potatoes or 4 large
- 5 slices bacon
- 1 medium sweet or yellow onion, chopped
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- 2 tablespoons butter
- 1/3 cup heavy cream
- 1 egg, lightly beaten
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 to 1/2 teaspoon cayenne pepper
- 1 cup shredded Gruyere cheese, divided
- 2 tablespoons melted butter
- 1/4 cup Panko crumbs
- 1/4 cup chopped pecans
- Bake sweet potatoes until very soft. Let cool slightly and remove and discard skin. Mash pulp with a fork and measure out 5 cups. Place in a mixing bowl.
- While sweet potatoes are baking, cook bacon in a nonstick skillet. Remove bacon, crumble, and set aside.
- Pour off all but 1 1/2 tablespoons bacon grease.
- Cook onion in bacon grease until soft, about 10 minutes. Just before removing from heat, add rosemary and thyme.
- To mixing bowl with sweet potatoes add 2 tablespoons butter, cream, egg, salt, pepper, and cayenne. Beat until smooth.
- Stir in onion mixture, 3/4 cup shredded Gruyere cheese, and half the crumbled bacon.
- Transfer mixture to a lightly greased casserole dish.
- Toss together melted butter, Panko crumbs and pecans.
- Top casserole with remaining gruyere and Panko crumb mixture. Bake at 350 degrees for 30 minutes. Broil just long enough to brown the Panko crumbs.
- Before serving top with remaining bacon.
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