Savory Sweet Potato Casserole
Inside: This sweet potato casserole trades marshmallows for bacon, a savory herb custard, and oozy Gruyère — no candy-like sweetness here. Plus the one step that makes or breaks this Thanksgiving side dish.
Not a fan of goopy, marshmallow-covered sweet potato casseroles? Neither am I. Thin-sliced sweet potatoes and apples layer with bacon and cheese, then bake until the top turns golden and the custard sets. It doubles for a crowd, and you can assemble a day ahead; handy when the oven’s already full on Thanksgiving.
When you want to jazz up dinner, a warm, baked casserole is always a good option. Whether it’s a family weekend meal of roast chicken or baked ham shank, or something a bit grander, like Thanksgiving or Christmas.
This savory sweet potato casserole is one of several baked vegetable casseroles in my regular repertoire. My Rutabaga and Butternut Squash Casserole uses the same sliced-and-layered technique with a maple glaze, and this Cheesy Cauliflower Casserole is a completely different take on a cauliflower side dish.
Why this recipe works:
- No marshmallows, no brown sugar. Instead, an herb-flecked custard replaces the usual candy topping, so the sweet potatoes still taste like sweet potatoes.
- Thin slices hold their shape. Instead of turning to mash, the potatoes stay layered and distinct once baked.
- Bacon and Gruyère do the heavy lifting on flavor. They balance the sweetness of the potatoes and apples so nothing tips into dessert territory.
- Can be made ahead. If you’re prepping for a holiday, save yourself the hassle and assemble this the day before; It can hang out in the fridge until you’re ready to bake -and it holds the heat for longer, so you can use the oven for warming the rolls.
Ingredients:
- Half and half–The base for the herb custard. Rich enough to set up, lighter than straight cream.
- Sage, rosemary, and thyme–Use fresh herbs for the best flavor; they infuse in the custard and carry the holiday flavor througout the dish
- Garlic–the sharp flavor mellows as it simmers in the custard.
- Butter. For sautéing the apples. Just enough to keep them from sticking.
- Granny Smith Apple–brings a tart acidity to the sweet potato casserole and cuts the richness.
- Ground nutmeg–It might seem unusual, but nutmeg is often used in savory dishes and sauces. Use a whole nutmeg and grate it on a microplane for the most flavor.
- Eggs–the base for the smooth custard once tempered with the hot cream. Don’t skip the tempering step, or they’ll scramble.
- Sweet potatoes–Use a sharp knife or mandoline to slice them thinly and evenly.
- Bacon–I like thick-cut bacon for this recipe, so it has more heft and chew.
- Gruyère cheese–Nutty and melts smoothly, this is one of my favorite cheeses for casseroles, however, Emmenthal or Swiss work as substitutes.
- Salt–For seasoning. You can use sea salt, but I like Diamond Crystal Kosher Salt; it’s less salty by volume than Morton’s. If you have Morton’s, you may need to reduce the amount by about ⅓ to prevent it from being too salty.
- Black Pepper–freshly ground will add the most intense flavor. I recommend grinding it with a pepper mill.
Step-by-step instructions:
1. Combine the half-and-half, minced sage, rosemary, thyme, garlic and salt and pepper in a medium saucepan. Bring to a simmer over medium-low heat, and simmer until reduced by about one quarter. Stir the mixture occasionally, scraping the bottom and DO NOT LET IT BOIL.
2. In a medium-sized skillet, melt the butter over medium heat and add the sliced apples. Sprinkle the apples with nutmeg and simmer until tender, about 3-5 minutes. Remove from the heat.
3. While whisking the eggs, drizzle in about ⅓ cup of the warm half-and-half mixture. This will temper the eggs instead of scrambling them. Once the first ⅓ cup is blended, continue whisking in the rest in a steady stream until evenly combined.
4. Arrange ⅓ of the sliced sweet potatoes in a 1-quart baking dish, so they’re overlapping. Top with half of the sautéed apples.
5. Layer with ⅓ of the grated Gruyère cheese, ⅓ of the bacon, and ⅓ of the custard.
6. Continue to layer savory sweet potato casserole with another layer of potatoes, apples, cheese, bacon and custard.
7. Finish with a final layer of potatoes, cheese, bacon and custard. Cover with foil and bake for 40 minutes or until the potatoes are tender.
8. Remove the foil and continue baking for an additional 20-25 minutes or until golden brown and bubbly. Rest the casserole for 10 minutes prior to serving.
Pro-Tips:
- Prep all the components before you start layering: the herb custard, sautéed apples, bacon, and sliced potatoes. When everything’s ready, assembly is faster.
- Bake the bacon in the oven instead of frying it. It’s less messy, and it frees you up to work on the other components while it cooks. (Full directions are in the recipe notes.)
- Sauté the apples while the cream mixture simmers, so both finish around the same time.
- Slice the sweet potatoes as thin and even as you can. A sharp knife or mandoline beats a food processor’s slicing attachment, which can’t get slices as thin as you can by hand.
- Grate the cheese finely–for mounds of delicate shreds.
- Use a liquid measuring cup with a spout for pouring the herb and cream mixture – it will give you more control than pouring directly from a saucepan, with less mess.
Mistakes to avoid:
- Boiling the cream mixture. Keep it at a bare simmer. Boiling will curdle the half-and-half and break the custard before it even reaches the eggs.
- Adding all the hot cream to the eggs at once. That scrambles them instead of tempering them into a smooth custard. Temper the eggs with a small amount first, whisking constantly, then add the rest in slowly, whisking the whole time.
- Sautéing the apples until they’re soft. They should be tender with a little bite left. Cook them too long, and they turn mushy once the casserole bakes.
- Slicing the potatoes unevenly. Thicker slices stay firm while thinner ones overcook. Even slices cook at the same rate.
- Skipping the 10-minute rest. The custard needs that time to finish setting. Cut into it too soon, and it runs instead of holding its layers.
Swaps and Variations:
- Cheese: Swap Gruyère for Emmenthal or Swiss if you can’t find it. Both melt smoothly and have a similar nutty character.
- Apple: Granny Smith brings the tartness that balances the richness here. A firm, tart apple like Braeburn or Honeycrisp would work too, though the flavor leans a touch sweeter. You can also skip the apple if you prefer.
- Herbs: The sage, rosemary, and thyme ratio isn’t fixed. Lean more into whichever one you have more of on hand. You can also use parsley or marjoram instead.
- Bacon: Leave it out for a vegetarian version.
FAQs
Skip the marshmallows and brown sugar and build it around a savory herb custard instead: sage, rosemary, thyme, and garlic simmered into half-and-half, then layered with sweet potatoes, tart apple, bacon, and Gruyère.
Most of what’s labeled “yam” in U.S. grocery stores is actually a variety of sweet potato, so yes, it’ll work here. A true yam has a rougher, starchier texture, so the slices may take a little longer to soften.
I don’t recommend canned potatoes. They’re already cooked and soft, and this recipe is for uncooked sweet potatoes.
Make ahead:
- Assemble the casserole ahead of time, but wait to pour the custard over the top until the next day so it doesn’t accidentally slop all over the fridge.
- You can also bake the casserole ahead of time and rewarm it the next day.
Storage:
- Cover the casserole with foil and refrigerate for up to 3 days.
Reheating:
- Reheat the savory sweet potato casserole, covered with foil in a 325°F oven for 15-20 minutes or until hot.
Freezing:
- I don’t recommend freezing this dish. Freezing can alter the custard’s texture and make it grainy upon reheating.
How does a savory sweet potato casserole taste?
These sweet potatoes are very tender and naturally sweet, while the herb custard is fluffy and savory, creating a delicate binder for the rest of the ingredients. Smoky bacon adds a nice salty contrast, and the cheese is crusty on top and plush inside the casserole.
Unlike its marshmallow-topped cousin, this savory sweet potato recipe has more complex flavors. Instead of a candy bomb, the sweet potato and apple flavors meld beautifully, with a bit of sweet and tart in each bite.
More baked side dishes:
- Southern Corn Pudding
- Twice-Baked Sweet Potato Gratin
- Eggplant Rollatini Recipe
- Simple Scalloped Potatoes
Savory Sweet Potato Casserole
INGREDIENTS:
- 2 cups half and half
- 3 tablespoons fresh chopped sage
- 1 tablespoon fresh chopped rosemary
- 2 teaspoons fresh chopped thyme
- 2 cloves garlic minced
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground pepper
- 2 teaspoons butter
- 1 large granny smith apple peeled and cut into thin slices
- ¼ teaspoon ground nutmeg
- 3 large eggs
- 3 medium sweet potatoes
- ⅓ pound bacon (about 5 strips) cooked until crispy
- 1½ cups gruyere cheese
DIRECTIONS:
- Preheat the oven to 400°
- Into a medium saucepan add the 2 cups half and half, 3 tablespoons fresh chopped sage, 1 tablespoon fresh chopped rosemary, 2 teaspoons fresh chopped thyme, 2 cloves garlic, ¼ teaspoon kosher salt and ¼ teaspoon freshly ground pepper. Bring to a simmer over medium-low heat, stirring occasionally. Simmer the mixture until reduced by about ¼. (Don’t boil the cream mixture.)
- In a medium skillet, melt 2 teaspoons butter over medium heat and add the 1 large granny smith apple. Sprinkle with ¼ teaspoon ground nutmeg and cook until the apples are tender, but not soft, about 3-5 minutes. Set aside.
- In a medium bowl, whisk 3 large eggs together, then, in a slow, steady stream, whisk in about ⅓ cup of the hot cream mixture. (This is to temper the eggs without scrambling them.) Once the first ⅓ cup is fully incorporated, whisk in the remaining cream and herb mix until well combined.
- Spray a medium casserole dish with vegetable spray. Layer ⅓ of the 3 medium sweet potatoes in the bottom of the dish, overlapping them. Sprinkle half the apples over the sweet potatoes, followed by ⅓ of the ⅓ pound bacon,⅓ of the cheese and ⅓ of the cream mixture. Continue with a layer of sweet potatoes, apples, bacon, cheese and cream. Finish with a final layer of potatoes, bacon, cheese, and the cream mixture.
- Cover tightly with tin foil and bake for 40 minutes or until potatoes are tender.
- Remove the foil and continue baking for an additional 20-25 minutes, or until golden brown and bubbly. Let rest for ten minutes before serving to set.
RECIPE VIDEO:
NOTES:
NUTRITION:
Nutritional Disclaimer
Nutritional information is an estimate only and is provided as a courtesy. Values are calculated automatically based on the ingredients and quantities in each recipe and may vary depending on specific brands, exact measurements, and substitutions made. For precise nutritional guidance, especially if you have a medical condition or dietary restriction, please consult a registered dietitian or run the ingredients through your own nutrition calculator.Pin “Savory Sweet Potato Casserole” For Later!
Can I freeze this dish safely for make ahead thanksgiving side dish??
I would be cautious about freezing this casserole, because it’s base is an egg custard. Freezing can change the texture of the dish.
Hi there’s, I’d like to cook this but can’t eat apples, what can I substitute it with?
You can substitute extra sweet potatoes for the apples, which should work fine. I hope that helps.
Completely different than any other sweet potato casserole- and we love it so much better!
This looks really good, but we don’t eat meat. Have you ever tried it without the bacon? How do you think it would taste with smoked salmon instead?
I’ve never personally made it without bacon, but after reviewing the recipe, I don’t see why you couldn’t.
Made this last night! Can’t wait to have it for dinner tonight. How long should I cook it if I’ve doubled the recipe?
The key to cooking this casserole is making sure that the egg custard is set. That may take longer if you’ve doubled the recipe. After the initial 40 minutes in the oven, remove the foil and continue to cook for the prescribed time, then open the oven and give the casserole a jiggle. If the custard is loose, continue baking for another 15 minutes, then give it another jiggle. It’s ok if the very center is just slightly loose, but if it’s looking like a high school physics wave pool, you’ll want to keep baking until it firms up.
Be sure to let it rest when it comes out of the oven, too.
There are no eggs listed in the ingredients! How many eggs are needed for this recipe?
Sorry about that Melissa. 3 eggs. I’ve fixed the recipe.
Can this be made a day ahead of time?
You could make and bake the whole thing ahead and just rewarm it in a low oven before serving, or you could assemble it and refrigerate the day before, then bake it off the next day… If you do the second option, let the casserole sit out for about 45 minutes before putting it into the oven.
I’ve never been into the marshmallow-topped sweet potato casserole myself! But this savory version with that glorious cheese and bacon, now this is my kind of casserole! Yes, please! 🙂
Marshmallows on hot chocolate — YES. Marshmallows on casserole — NO. Glad you like it!
This looks so tasty! I’ve been trying to think of a sweet potato dish for thanksgiving that doesn’t include marshmallows, this looks perfect!
I hope you and your guests enjoy it!
This looks like a beautiful side dish. It is going to be my first year hosting Thanksgiving and I am gonna have to put this on my short list.
This looks like such a fun twist on the typical sweet potato casserole! I love the sweet and savory combo, so I’ll definitely have to try this over the holidays.
I may just have to make this for Thanksgiving. I love the apples in with the potatoes.
Looks like a great brunch dish.
Yes it would. We will be having it with lamb on Christmas!