Ah the Sweet Potato Casserole…you either hate it or you love it. I personally hate the traditional sweet, sweet potato casserole with marshmallows and sugared pecans-its too sweet. I know a ton of people that love that dish and that is the highlight of the Thanksgiving dinner, but if you come to my house you will see no marshmallows:) with sweet potatoes. Don’t get me wrong I love sweet potatoes, but I like them savory. I have worked over the years to come up with a recipe that is not sweet, but still a great side dish for the turkey. I think you will really like it!
Now, I call this a casserole only because I put it in a casserole dish for easier heating and serving, but I like my sweet potatoes to be kinda like mashed potatoes-creamy, smooth…so by all means treat this like mashed potatoes and serve in a bowl if you prefer.
Side note-Sweet Potatoes don’t have the gluten like regular Russet, Yukon, Baby Bliss… so you do not have to worry about over mixing and making them gummy. Just some random cooking trivia….
Quick note about Brown Sugar…. store in a sealed container and place a couple crackers or a 1/2 slice of bread in the container to keep the sugar soft. It really sucks when you go to open the brown sugar and it is hard as a rock.
Savory Sweet Potato Casserole
Not your typical sugary, marshmallow Sweet Potato Casserole. This is savory with a smokey bacon crumble on top.
- 5 medium sweet potatoes, scrubbed
- 5 slices bacon
- 2 Tablespoons brown sugar
- 1/8 teaspoon cayenne pepper
- 3 Tablespoons butter
- 1 large shallot, minced
- 2 teaspoons fresh rosemary, chopped
- 1/2 teaspoons Kosher salt
- 1/2 teaspoon black pepper
- 3 Tablespoons heavy cream
- 1 cup shredded Gruyere or Swiss cheese
Preheat oven to 400 degrees.
Pierce each potato with a fork or knife. Place on a foil lined baking sheet and roast in the oven for about 1 hour to until tender. Or you can put them in the microwave for 5 minutes. If they are not tender after 5 minutes just keep cooking them in 30 second increments until done. BE SURE TO PIERCE WITH A FORK SO THEY DO NOT EXPLODE.
Place bacon on a baking rack on a foil lined baking sheet. If you don't have a rack don't worry-you can just place on the foil. Sprinkle brown sugar and cayenne pepper over bacon slices. Place in oven and cook for about 15-20 minutes depending on how thick your bacon is until crispy. Once done, crumble and reserve. NOTE-you can place bacon in the same oven as the potatoes.
In a small saucepan over medium-high heat, melt 1 tablespoon butter. Add shallots and rosemary. Saute until the shallots are translucent, about 3 minutes.
When potatoes are cooked allow to cool then cut in half and scoop out the flesh into a large bowl.
Add shallot mixture to potatoes. Add remaining 2 Tablespoons butter and cream.
Using an electric mixer mix all ingredients in bowl until smooth and creamy.
Add in 1/2 cup of cheese and mix with a spoon.
Pour mixture into a butter/greased 9"x13" baking dish.
Top with crumbled bacon and remaining cheese and bake for 20 minutes or until heated through.
To make ahead, prepare recipe through step 9 (do not bake). Cover and chill in fridge overnight. Let baking dish sit at room temperature while the oven preheats. Then place in oven and increase baking time to about 40 minutes.