Savory 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
Scale
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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