Savoury Sweet Potato Casserole

by Isabella Reed Published: September 14, 2025

There’s something magical about a dish that balances sweet and savory so perfectly. This Browned Butter Savoury Sweet Potato Casserole has been a staple at our family gatherings for years—it’s the kind of recipe that disappears within minutes. The combination of creamy sweet potatoes, crispy bacon, and nutty browned butter sage creates a flavor that’s comforting yet sophisticated. Whether you’re serving it for Thanksgiving or just a cozy weeknight dinner, this casserole is sure to become a favorite. Best of all, it’s surprisingly simple to make, with a few clever tricks to elevate it from ordinary to extraordinary.

Browned Butter Savoury Sweet Potato Casserole - detail 1

Why You’ll Love This Browned Butter Savoury Sweet Potato Casserole

I’ll be honest—when I first made this casserole, I wasn’t sure if my family would go for a savory twist on sweet potatoes. But one bite and they were hooked! Here’s why I think you’ll fall for it too:

Perfect balance of sweet and savory – The natural sweetness of the potatoes plays so nicely with the salty bacon and that deep, nutty browned butter. It’s like a cozy hug for your taste buds.
Crowd-pleasing side dish – I’ve lost count of how many times I’ve brought this to potlucks. It always disappears fast, and I get at least three recipe requests every time!
Easy to prepare – No fancy techniques here. If you can boil potatoes and stir things together, you’ve got this. Even my teenager can make it without calling me for help.
Make-ahead friendly – Thanksgiving morning is chaotic enough. I always assemble this the night before, then just pop it in the oven when the turkey’s resting. Bonus: your kitchen will smell amazing.
Flavor-packed toppings – That crispy sage? The buttery breadcrumbs? The bacon confetti on top? They add so much texture and flavor, you might catch people sneaking bites straight from the dish.

Trust me, this isn’t your grandma’s overly sweet marshmallow-topped casserole (no offense to grandmas). It’s got grown-up flavors that’ll make you want seconds—and maybe thirds.

Ingredients You’ll Need for Browned Butter Savoury Sweet Potato Casserole

Okay, let’s raid the fridge and pantry! Here’s everything you’ll need to make this dreamy casserole happen. I’ve included some notes from my own kitchen fails (so you don’t repeat them) and easy swaps if you’re missing something.

Sweet potatoes (1.75kg / 3.5lb) – About 3 big ones or 6 smaller potatoes. Pro tip: smaller ones peel faster, and they cook more evenly too. If you’re short on time, microwave them for 5 minutes before peeling – the skins practically slide off!
Sour cream (½ cup / 115g) – This gives such a lovely tang to balance the sweetness. Out of sour cream? Plain Greek yogurt works great, or even a splash of buttermilk in a pinch.
Parmesan (½ cup + ½ cup freshly grated) – Please, please grate it fresh! The pre-shredded stuff has anti-caking agents that make it grainy. The first half cup goes in the mash, the rest is for that crispy topping.
Garlic cloves (2, minced) – Just enough for a background hum of savoriness without overpowering. If you’re garlic-obsessed like me, feel free to add an extra clove – I won’t tell!
Salt & pepper (¾ tsp salt, ¼ tsp + ¼ tsp pepper) – Taste as you go! Sweet potatoes can vary in sweetness, so adjust to your liking. I like a few extra cracks of black pepper on top before baking.
Butter (250g / 8oz, salted) – This is where the magic happens. Browning it turns it into liquid gold with this incredible nutty aroma. Use salted – it gives better flavor control than unsalted in this recipe.
Fresh sage leaves (15) – They’ll crisp up in the butter and smell like Thanksgiving in a pan. Dried sage just doesn’t give that same crispy texture, but in emergencies, use 1 tsp dried rubbed sage in the mash instead.
Panko breadcrumbs (¾ cup) – These Japanese-style crumbs stay so much crispier than regular breadcrumbs. No panko? Crush up some saltines or cornflakes for a similar crunch.
Bacon (150g / 5oz, streaky) – Get the good thick-cut stuff! Cook it until it’s deeply golden but not burnt – those crispy bits are like flavor confetti on top. Vegetarian? Skip it or try smoky roasted mushrooms instead.

See? Nothing too fancy, but when they all come together… oh my. Now let’s get cooking!

Step-by-Step Instructions for Browned Butter Savoury Sweet Potato Casserole

Alright, let’s get our hands dirty! I’ll walk you through each step with all my little kitchen hacks—because no one wants a bland casserole or burnt butter, right?

1. Preheat and prep

First things first: crank that oven to 190°C (375°F). While it’s heating up, grab your sweet potatoes. Here’s my peeling trick—if they’re super fresh and the skins are tight, microwave them for 2 minutes first. The peels will practically jump off! Cube them into even 2-inch chunks so they cook uniformly. Uneven pieces = some mushy, some crunchy, and nobody wants that.

2. Cook potatoes

Toss those beautiful orange cubes into a big pot of cold, salted water (like the ocean!). Bring to a boil, then simmer for about 15 minutes. Test with a fork—it should slide in like butter. Pro tip: Don’t overcook or they’ll turn watery. Drain well in a colander and let them steam dry for a minute. Wet potatoes = soggy casserole, and we’re not about that life.

3. Mash the base

Time for therapy—mash those spuds right in the pot! I use a potato masher, but a fork works if you’re feeling vigorous. Mix in the sour cream (it should make a little “squish” sound), then the parmesan, garlic, salt, and pepper. Taste it! Needs more tang? Add a dollop more sour cream. Needs pep? Another crack of black pepper. Spread this velvety goodness into your baking dish—I use a 9×13 for maximum crispy edges.

4. Brown the butter

Okay, here’s where things get serious. Melt the butter in a light-colored pan (so you can see the color change) over medium heat. Swirl occasionally—it’ll foam up, then settle down. When it smells like toasty hazelnuts and turns amber, it’s ready (about 5 minutes). Watch closely! Burnt butter is bitter, and we want nutty. Toss in the sage leaves—they’ll sizzle and crisp in about 2 minutes. Use a slotted spoon to scoop them out onto paper towels. That butter gold? Keep it in the pan.

5. Make the topping

In a bowl, mix panko, the other ½ cup parmesan, salt, and pepper. Now, here’s my secret: use your fingers to really work the ingredients together. Sprinkle this evenly over your sweet potato base—it should look like a fluffy blanket. No bald spots!

6. Drizzle and bake

Reheat that browned butter if it’s cooled (just 30 seconds), then slowly drizzle it all over the topping. Listen to that glorious sizzle as it hits the breadcrumbs! Pop it in the oven for 20-25 minutes until the top is golden and you see little butter bubbles around the edges.

7. Finish with bacon

Take it out—it’ll be singing and popping. Now, the grand finale: scatter that crispy bacon over the top like edible confetti. Let it rest for 5 minutes (I know, torture) so the layers set. This wait gives you just enough time to dramatically announce dinner and watch everyone come running.

Browned Butter Savoury Sweet Potato Casserole - detail 2

There you go! Follow these steps, and you’ll have a casserole that’s creamy underneath, crispy on top, and downright irresistible. Now, who’s ready for seconds?

Variations for Your Browned Butter Savoury Sweet Potato Casserole

One of the best things about this casserole? It’s like a blank canvas for your cravings. Over the years, I’ve played around with so many twists—here are my favorite ways to switch it up when I’m feeling adventurous (or just cleaning out the fridge).

Vegetarian delight

Skip the bacon (sob) but keep all the flavor by adding ½ teaspoon smoked paprika to the mashed sweet potatoes. It gives that smoky depth without the meat. For extra umami, stir in a tablespoon of miso paste—trust me, it’s a game changer.

Cheese please

Parmesan is classic, but sometimes I raid my cheese drawer. Gruyère melts into the most luxurious strings, while sharp cheddar adds a punch. For a fun twist, crumble some goat cheese on top right before baking—it gets all melty and tangy.

Crunch time

That panko topping is already crispy, but why stop there? Toss in ¼ cup toasted pecans or walnuts with the breadcrumbs. Pro tip: toast them in the browned butter after the sage for double the nutty flavor. My aunt adds crushed pretzels for salty crunch—genius!

Spice it up

If you like a little heat, stir a pinch of cayenne or chipotle powder into the mash. For warming vibes, try ¼ teaspoon cinnamon or pumpkin pie spice—sounds weird, but it makes the savory flavors pop. (My husband thought I was nuts until he tried it.)

The beauty? You can mix and match these ideas. Last week I did cheddar + jalapeños + crushed cornflakes, and it disappeared before I could snap a photo. What’ll you try first?

Serving and Storage Tips

Now that you’ve made this glorious Browned Butter Savoury Sweet Potato Casserole (and hopefully resisted eating it straight from the dish), let’s talk about how to serve it like a pro and keep any leftovers tasting amazing. I’ve learned these tricks through years of holiday meals and “oops I made too much” moments.

Serving Suggestions

This casserole plays well with so many mains! For holidays, it’s magic alongside roasted turkey or a honey-glazed ham. Weeknight dinner? Try it with simple roasted chicken or pork chops. My vegetarian friends love it with a big kale salad dressed with lemon—the creamy potatoes balance the bitterness perfectly. And don’t forget to put out a spoon for the topping; people will fight over those crispy bits!

Storing Leftovers

If by some miracle you have leftovers (it happens!), let the casserole cool completely before covering with foil. It’ll keep in the fridge for 3 days. When reheating, skip the microwave—it turns the topping soggy. Instead, pop it back in a 180°C (350°F) oven for 15 minutes to revive that crispiness. No oven? A toaster oven or even an air fryer at 160°C (320°F) for 8 minutes works in a pinch.

Freezing for Later

Here’s my make-ahead secret: assemble the whole casserole (mashed base + topping + browned butter drizzle) in a freezer-safe dish, but hold the bacon. Wrap tightly with foil and freeze for up to 2 months. Thaw overnight in the fridge, then bake as directed—just add the bacon fresh when it comes out of the oven. The texture stays perfect, and you’ll thank yourself during busy weeks!

Helpful Notes

After making this Browned Butter Savoury Sweet Potato Casserole more times than I can count (and learning from all my kitchen mishaps), here are my top insider tips to guarantee yours turns out perfect every time!

Fresh sage is non-negotiable

I know it’s tempting to grab that jar of dried sage from your spice rack, but resist! Fresh leaves crisp up beautifully in the butter, becoming little fragrant chips that add magic to every bite. Dried sage just turns dusty and bitter. No fresh sage? Thyme works in a pinch—it won’t crisp but still adds earthy flavor.

Bacon prep matters

Cook your bacon until it’s deeply golden—not just limp and pink—then drain it on paper towels. That extra minute makes all the difference between chewy and properly crispy. And blot, blot, blot! No one wants greasy toppings. Pro tip: Cook it in the morning when you’re making coffee, then chop and store it at room temp until dinner.

Butter browning 101

This is where beginners panic, but don’t! Use a light-colored pan so you can see the butter change from yellow to golden amber. The moment it smells like toasted hazelnuts and the milk solids turn brown (about 5 minutes), take it off the heat—it keeps cooking from residual heat. Burnt butter is irredeemable (learned that the hard way), so if you’re nervous, pull it a minute early.

Make-ahead magic

Assemble everything (mashed base, topping, browned butter drizzle) the night before, cover tightly, and refrigerate. Next day, let it sit at room temp while the oven preheats, then bake as directed—just add 5 extra minutes since it’s cold. Hold the bacon until serving for maximum crunch. Works for potlucks too—just wrap it in a towel for transport!

There you have it—my battle-tested tricks to make this casserole shine. Now go forth and impress your dinner guests (or just treat yourself—no judgment here)!

Frequently Asked Questions

Can I use canned sweet potatoes?

While fresh sweet potatoes give the best fluffy texture (and that lovely homemade feel), I’ve totally been there—sometimes you just need a shortcut! If you’re using canned, drain them really well (I press them in a colander with paper towels), and reduce the sour cream by half since canned potatoes are softer. It won’t be quite as light, but it’ll still taste delicious!

How do I prevent the topping from getting soggy?

Oh, I’ve had my share of sad, limp toppings—here’s what fixes it: First, make sure your mashed layer isn’t too wet (steam-dry those potatoes after draining!). Bake uncovered the whole time, and that bacon? Add it after baking, like a fancy garnish. Leftovers? Reheat in the oven, not the microwave—that’s the golden rule for crunch.

Can I make this dairy-free?

Absolutely! Swap the butter for a good vegan butter (I like the ones with almond oil—they brown nicely), and skip the cheese. For that umami kick, stir a tablespoon of nutritional yeast into the mash. The sour cream can be replaced with coconut yogurt, but go easy—it’s tangier. My vegan niece swears by this version!

What’s the best way to reheat leftovers?

Listen, I get it—sometimes you just want to nuke it and go. But for that just-baked crispiness, the oven’s your friend. 180°C (350°F) for 15 minutes does the trick. If you’re in a rush, the air fryer at 160°C (320°F) for 5-7 minutes works wonders. And if you must microwave? Cover with a paper towel to absorb steam, but no promises on that perfect crunch!

Final Thoughts

If I could wrap this Browned Butter Savoury Sweet Potato Casserole in a bow and hand it to you, I would—it’s honestly that special. This recipe has seen me through last-minute potlucks, cozy family dinners, and more than one “I need comfort food STAT” moment. That first forkful, where the creamy sweet potatoes meet the crispy sage and salty bacon? Pure bliss.

What I love most is how it feels fancy without being fussy. The browned butter does all the heavy lifting flavor-wise, while the simple ingredients keep it approachable. My kids think it’s “fancy mashed potatoes,” and my foodie friends always ask for the recipe—that’s when you know you’ve struck gold! This recipe has been a hit in my kitchen, and I hope it becomes a favorite in yours too. For more delicious ideas, check out our full recipe collection.

So whether you’re making this for Thanksgiving or just because it’s Tuesday, I hope it becomes one of those dishes that your people beg you to make again and again. And if you do try it, snap a pic! There’s nothing I love more than seeing your kitchen adventures. Now go forth and bake up some happiness—you’ve got this!

Savoury Sweet Potato Casserole