Description
This savory sweet potato casserole features tender roasted sweet potatoes blended with Parmesan, shallots, and a touch of Dijon mustard, topped with crispy sage leaves and golden toasted sourdough breadcrumbs for a flavorful and comforting side dish.
Ingredients
Scale
Sweet Potatoes and Toppings
- 2 ½ pounds medium sweet potatoes, halved lengthwise
- ¼ cup sage leaves
- 3 tablespoons extra-virgin olive oil, divided
- 1 ½ cups sourdough bread, broken into craggy pieces
- Kosher salt and cracked black pepper
Mix-In Ingredients
- 1 large shallot, chopped
- ½ cup olive oil or avocado oil mayonnaise
- ½ cup grated Parmesan (2 ounces)
- 1 large egg
- 1 tablespoon Dijon mustard
- ¼ teaspoon freshly grated nutmeg
- ½ teaspoon finely grated lemon zest
Instructions
- Preheat and Roast Potatoes: Heat the oven to 350°F (176ºC) with racks positioned in the upper-third and lower-third of the oven. Line a baking sheet with foil. Place the sweet potato halves cut side down on the prepared sheet and prick the skins with a fork. Roast until very tender, about 1 hour to 1 hour 30 minutes. Allow to cool completely on the baking sheet. Increase the oven temperature to 400°F (204ºC).
- Cook Sage and Toast Bread: Heat 2 tablespoons of olive oil in a sauté pan over medium-high heat until shimmering. Add the sage leaves and cook for 2 to 3 minutes until they start to brown and crisp. Remove sage onto a paper-towel-lined plate. Add the sourdough bread pieces to the pan with the remaining oil and cook, stirring frequently, for about 4 minutes until the bread is crispy and golden. Season with salt and pepper and set aside.
- Sauté Shallots: Heat the remaining 1 tablespoon of oil in the sauté pan over medium heat. Add the chopped shallots and cook, stirring occasionally, for about 5 minutes until they start to brown. Remove from heat.
- Prepare Sweet Potato Mixture: Scoop the flesh from the cooled roasted sweet potatoes and discard the skins. Transfer the flesh to a blender. Add the cooked shallots, mayonnaise, Parmesan, egg, Dijon mustard, nutmeg, and ¼ teaspoon each of salt and pepper. Blend the mixture until smooth and creamy.
- Assemble Casserole: Transfer the sweet potato mixture into a shallow 1-quart baking dish. Smooth the top with a spatula and create some shallow divots on the surface.
- Add Toppings and Bake: Evenly sprinkle the fried sage leaves and toasted bread crumbs over the sweet potato mixture. Bake the casserole on the upper oven rack at 400°F (204ºC) for 20 to 25 minutes until the top is golden and crisp.
- Finish and Serve: Remove the casserole from the oven and sprinkle the finely grated lemon zest over the top. Let the casserole cool for 10 minutes before serving.
Notes
- This recipe can be doubled to serve 12 people; in that case, use a 2-quart baking dish for the casserole.
- You can prepare the casserole up to 1 day in advance. Keep the breadcrumbs and sage off until just before baking to maintain crispiness.
- For best flavor, use olive oil or avocado oil mayonnaise; Sir Kensington’s Mayo is recommended.
- This recipe was adapted from the original creation for Sir Kensington’s.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 7 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 55 mg
