Savory Sweet Potato Casserole

Each year Jon’s family gathers in Ohio from all over the country to share a Christmas family meal together.

This past year, we not only celebrated the holiday, but we had the privilege to celebrate, not one, not two, but THREE birthdays: Jon’s cousin Scotty, my mother-in-law, and Jon’s grandmother.

This past year’s gathering has been one of my favorites. It was great seeing Scotty’s face light up with excitement, my mother-in-law’s face was so surprised, and hearing everyone’s favorite stories with Grandma was lot of fun.

The secondary highlight was the FOOD! It is done as a potluck/pitch-in style meal. One of the dishes that stood out was Aunt Beth’s sweet potatoes. What a delight to see rather than the usual, overly sweet marshmallow topped potatoes! They had a slight sweetness, but were more on the savory side. So delicious!

With Thanksgiving only a few days away…we need a sweet potato dish of course to go with our Smoked Turkey!

Here’s what I used to make Savory Sweet Potato Casserole:

2 large sweet potatoes
½ stick melted butter
½ tsp Italian seasoning
1 tsp dried rosemary
½ tsp salt
¼ tsp ground black pepper
1 egg
¼ cup pecans, roughly chopped

Yield: About 4 servings

Start by pricking the potatoes with a fork a few times.

Place in the microwave on the baked potato setting for 2 (according to your manufacturer’s instructions).

While potatoes are cooking, melt the ½ stick of butter in a small saucepan on low-medium heat. Once melted, remove from heat.

Once the microwave is finished, and the potatoes are cooked, I allow the potatoes to sit in the microwave until they are cool enough to handle. They are extremely hot when finished cooking, so use caution!

Once the potatoes are cooled, cut them in half.

Spoon out the cooked potato from the skins. Place the scooped out potato into a mixing bowl. Discard the skins.

Next, pour in the melted butter.

Give the potatoes a little mash until the butter is incorporated.

Give the Italian seasoning and dried rosemary a rough chop. This will help release more flavor.

Add the Italian seasoning, dried rosemary, salt, and ground black pepper. Stir to combine.

Give the egg a little scramble with a fork, then add to the potato mixture. Stir to combine.

Spray a small baking dish with cooking spray. The size of dish I used was 8 inches in length x 6 inches wide x 1 and ½ inches tall. Spread potato mixture into dish.

Roughly chop the pecans.

Sprinkle the pecans over the top of potatoes.

Bake on 375 degrees Fahrenheit for 20 minutes.

Remove from the oven with caution, as potatoes and baking dish will be extremely hot…use your oven mitts! Allow to rest and cool for about 10 minutes before serving.

 


 

Ingredients and Instructions:

2 large sweet potatoes
½ stick melted butter
½ tsp Italian seasoning
1 tsp dried rosemary
½ tsp salt
¼ tsp ground black pepper
1 egg
¼ cup pecans, roughly chopped

Yield: About 4 servings

Start by pricking the potatoes with a fork a few times.  Place in the microwave on the baked potato setting for 2 (according to your manufacturer’s instructions).

While potatoes are cooking, melt the ½ stick of butter in a small saucepan on low-medium heat. Once melted, remove from heat.

Once the microwave is finished, and the potatoes are cooked, allow the potatoes to cool in the microwave (long enough so you can handle them).

Once the potatoes are cooled, cut them in half.  Spoon out the cooked potato from the skins. Place the scooped out potato into a mixing bowl. Discard the skins.

Next, pour in the melted butter.  Give the potatoes a little mash until the butter is incorporated.

Give the Italian seasoning and dried rosemary a rough chop. This will help release more flavor.  Add the Italian seasoning, dried rosemary, salt, and ground black pepper. Stir to combine.

Scramble the egg with a fork, then add to the potato mixture. Stir to combine.

Spray a small baking dish with cooking spray. The size of dish I used was 8 inches in length x 6 inches wide x 1 and ½ inches tall. Spread potato mixture into dish.

Roughly chop the pecans.  Sprinkle the pecans over the top of potatoes.

Bake on 375 degrees Fahrenheit for 20 minutes.

Remove from the oven with caution, as potatoes and baking dish will be extremely hot.  Allow to rest and cool for about 10 minutes before serving.

This Savory Sweet Potato Casserole pairs nicely with our Smoked Turkey Breast.

Happy Thanksgiving!

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