Savory Sweet Potato Casserole with Rosemary Walnut Topping Recipe
Introduction
Enjoy this Savory Sweet Potato Casserole featuring creamy, brown butter mashed sweet potatoes topped with a crunchy, sweet, and salty rosemary walnut mixture. It’s a comforting side dish perfect for holiday meals or any special occasion.
Ingredients
- 1 cup unsalted butter (2 sticks)
- 3 pounds sweet potatoes, washed and dried
- ½ cup finely grated parmesan cheese
- ½ cup sour cream
- 1 teaspoon salt (plus more to taste)
- ¼ teaspoon black pepper
- 2 cups walnuts, chopped
- ¼ cup dark brown sugar, packed
- 2 teaspoons dried rosemary
- 1 teaspoon salt
- ¼ teaspoon black pepper
- Maldon sea salt for topping (optional)
Instructions
- Step 1: Melt the butter in a large stainless steel pan over medium heat. Whisk continuously until the butter foams, turns golden, and fragrant with brown bits forming, about 1–5 minutes. Carefully pour into a large measuring cup, reserving 1/4 cup for the topping. The rest (about 1/2 cup) will be used for the sweet potatoes.
- Step 2: Preheat the oven to 400°F and line a baking sheet with a silicone mat. Prick the sweet potatoes all over with a fork and place them on the prepared baking sheet. Bake until fork tender, about 60–90 minutes depending on size. Let cool slightly, then peel and discard the skins.
- Step 3: Preheat oven to 350°F and grease a 9×13 inch baking dish with cooking spray. Mash the sweet potatoes in a bowl using a fork, potato masher, or hand mixer until smooth but still a bit textured. Stir in the reserved brown butter, parmesan, sour cream, salt, and pepper. Taste and adjust seasoning if needed. Spread the mixture evenly in the prepared dish.
- Step 4: In a small bowl, combine chopped walnuts, brown sugar, parmesan, rosemary, salt, and pepper. Stir in the reserved 1/4 cup brown butter. Sprinkle this topping evenly over the sweet potato layer.
- Step 5: Bake for 30–40 minutes, until the casserole is heated through and the topping is fragrant. Optionally, garnish with Maldon sea salt before serving.
Tips & Variations
- For extra creaminess, add a splash of milk or cream when mashing the sweet potatoes.
- Swap walnuts for pecans if preferred for a slightly different crunch and flavor.
- Fresh rosemary can be used instead of dried; double the amount for best flavor.
- Make ahead and refrigerate assembled casserole for up to 24 hours, then bake before serving.
Storage
Store leftovers in an airtight container in the refrigerator for 3–5 days. For longer storage, freeze for up to 1 month. Reheat by baking in the oven or microwaving until warmed through.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen sweet potatoes for this casserole?
Fresh roasted sweet potatoes work best for texture and flavor, but thawed, cooked frozen sweet potatoes can be used in a pinch.
How can I make this casserole ahead of time?
Prepare the casserole up to the baking step, cover tightly with foil or plastic wrap, and refrigerate for up to 24 hours. When ready, bake at 350°F until heated through, about 40–50 minutes.
PrintSavory Sweet Potato Casserole with Rosemary Walnut Topping Recipe
This Savory Sweet Potato Casserole features creamy, brown butter roasted mashed sweet potatoes topped with a crunchy, sweet and salty rosemary walnut mixture. It’s a perfect blend of rich, nutty flavors and a delightful texture contrast, making it an ideal side dish for holiday meals or comforting dinners.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 30 minutes
- Yield: 16 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Brown Butter
- 1 cup unsalted butter (2 sticks)
Brown Butter Sweet Potatoes
- 3 pounds sweet potatoes, washed and dried
- ½ cup finely grated parmesan cheese
- ½ cup sour cream
- 1 teaspoon salt, plus more to taste
- ¼ teaspoon black pepper
Rosemary Walnut Topping
- 2 cups walnuts, chopped
- ¼ cup dark brown sugar, packed
- ¼ cup finely grated parmesan cheese
- 2 teaspoons dried rosemary
- 1 teaspoon salt
- ¼ teaspoon black pepper
- Maldon sea salt for topping, optional
Instructions
- Make Brown Butter: Melt butter in a large stainless steel pan over medium heat. Whisk continually until brown bits start to form, the butter foams, turns golden, and emits a nutty aroma, about 1-5 minutes. Quickly pour into a large measuring cup, reserving 1/4 cup for the topping and approximately 1/2 cup for the sweet potatoes.
- Roast Sweet Potatoes: Preheat oven to 400°F (204°C) and line a baking sheet with a silicone mat. Place sweet potatoes on the baking sheet and prick each several times with a fork. Bake until fork tender, 60-90 minutes depending on size. Let cool slightly, then peel.
- Prepare Sweet Potato Mixture: Preheat oven to 350°F (177°C). Grease a 9×13 inch baking dish with cooking spray. Mash the peeled sweet potatoes in a bowl with a fork, potato masher, or hand mixer to desired consistency. Mix in the 1/2 cup brown butter, parmesan cheese, sour cream, salt, and pepper. Taste and adjust seasoning. Spread evenly in the prepared baking dish.
- Make Topping: In a small bowl, combine chopped walnuts, dark brown sugar, parmesan, dried rosemary, salt, and black pepper. Stir in the reserved 1/4 cup brown butter until well mixed.
- Assemble and Bake: Sprinkle the walnut topping evenly over the sweet potato mixture. Bake in the 350°F oven for 30-40 minutes or until heated through and topping is crisp.
- Finish and Serve: Optionally garnish with Maldon sea salt. Serve warm and enjoy!
Notes
- Storage: Keep refrigerated for 3-5 days or freeze for up to 1 month.
- Reheat by baking or microwaving to warm through.
- Use a silicone mat or parchment paper for easy baking sheet cleanup.
- Adjust salt levels according to taste preferences.
- Ensure walnuts are chopped evenly for consistent topping texture.
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