Are you looking for a Savory Sweet Potato Casserole? Look no more! This is a recipe for a delicious side dish that could be served for the holidays.
Ready for Thanksgiving?
It is that time of year, again, people, when we are getting ready for the holidays. We start with Thanksgiving, which sometimes can be very stressful if you don’t get organized.
I personally try to stay focused and plan a little bit in advance. From grocery shopping to the menu, I kind of like to know what I am going to do the week of Thanksgiving.
Having a food blog puts me into the Thanksgiving mood way too early, as I try to prepare, take photos and write as many recipes as I can for Thanksgiving, with enough time in advance.
Some years we get so tired of Thanksgiving dishes cooked in advance for the blog that I have to scratch my head again that week and come up with something we did not have in a while. #lifeofablogger
However, for you, the ones out there who don’t need to worry about cooking Thanksgiving dishes in October, you also need to plan what you are going to serve and make sure you have everything you need if you entertain in your house.
You can take a look at my list of kitchen gadgets and make sure you have everything you need. There is still some time to order a few things online if not.
After you make sure you have the tools, then you can start planning the menu.
How many people are coming, who will bring what, and what are you going to prepare, these questions are essential for organizing a party.
I have plenty of ideas to get inspired from, so check these out.
I love this version of Sweet Potato Casserole.
I am not a fan of the typical sweet potato casserole, you know, the one with brown sugar and marshmallows and made with cans of candied sweet potatoes.
I cannot handle a lot of sugar, so I prefer to stay away from it as much as possible.
I am sure I am not alone out there. Many people are trying to avoid too much sugar and carbs, and Thanksgiving meals can be really tricky and sometimes challenging when you have health issues.
However, I absolutely love sweet potatoes. They are already sweet and good for you.
Sweet potatoes contain nutrients, fibers, complex carbohydrates, vitamin B6, and, believe it or not, Vitamin C when baked.
This dish is savory, does not have any sugar, and is made from fresh potatoes. It can also be made with leftover mashed potatoes after holidays when we look to use up the leftovers.
Here is what you need to make this dish:
- Sweet potatoes
- Slices of ham, chopped small, or bacon if you prefer
- Oil– could be sunflower oil, olive oil, or any flavorless oil that you would cook with
- Large onion
- Dried thyme
- Dried marjoram
- Unsalted butter, melted
- Shredded cheese(could be a mixture of Swiss and Gruyere )
- Heavy whipping cream
- Large egg
- Ground black pepper
How to make this Savory Sweet Potato Casserole
In general, I don’t use the microwave that much because I love my stove better, but I like baking potatoes in it.
Peel and cook the potatoes:
To cook the potatoes, choose one of these methods: If you boil them, peel the potatoes and chop them into big cubes.
Cook them in salted water until soft, and a fork goes through them.
If you bake them, then peel the potatoes and place them in the microwave. Cook them on high according to your microwave instructions for baked potatoes.
After that, I just mashed them up and set them aside.
In a large skillet, heat the oil and add the chopped ham. Cook for 4-5 minutes. Add the onion, and continue cooking, frequently stirring, until golden brown, approximately 10 minutes.
Stir in thyme and marjoram. Remove from heat.
In the bowl with the potatoes, add the cooked ham and onion mixture, melted butter, 1 cup cheese, heavy cream, beaten egg, salt, and pepper. Stir everything together.
Bake until heated through, for about 30 minutes. Sprinkle the rest of the cheese and bake until melted, approximately 5 minutes or more.
Serve warm as a side dish.
Can I make this dish the day before and serve it the next day?
Yes, it is an easy recipe and perfect to bake a day before. You could skip the last step of adding the cheese on top of the dish until the day you are actually going to serve it.
Can I freeze this dish?
I would recommend freezing the mashed potatoes, but without adding the cheese to them. Defrost them in the fridge overnight, and add the rest of the ingredients before you bake the casserole.
Mashed potatoes (without any other added ingredients) can last in the freezer for about 10-12 months if they are stored properly.
Pin this for later:
More Thanksgiving side dish recipes to make in advance:
Easy Baked Pumpkin Mac And Cheese
Vegetarian Wild Rice And Mushroom Stuffing
Easy Sausage, Cranberries and Walnuts Stuffing
Baked Brandied Cranberry Sauce(my favorite)
Scalloped Corn With Vegetables(also my favorite)
15 Gluten-Free Thanksgiving Sides
Check out the web story for this recipe: How to Make Savory Sweet Potato Casserole
I hope you will enjoy this dish as much as we did. It is a delicious, full-of-flavor casserole that everyone will love.
Serve it with your favorite meat, salads, and everything else in between, and have a lovely, healthier, delicious Thanksgiving, my friends! See you next time!
Savory Sweet Potato Casserole- Delicious Thanksgiving Side Dish
- 4 large sweet potatoes uncooked or 6 cups mashed cooked sweet potatoes
- 4-5 slices of ham chopped small
- 1 tablespoon oil
- 1 large onion thinly sliced
- 1 teaspoon thyme
- 1 teaspoon marjoram
- 4 tablespoons unsalted butter melted
- 1 ½ cups shredded cheese mixture of Swiss and Gruyere works well
- ½ cup heavy whipping cream
- 1 large egg
- 1 ½ teaspoon salt
- ¼ teaspoon ground black pepper
- Preheat oven to 350F.
- Butter a baking dish and set aside.
- To cook the potatoes, choose one of these methods: If you boil them, peel the potatoes and chop them in big cubes. Cook them in salted water until soft and a fork goes through them.
- If you bake them, then peel the potatoes and place them in the microwave. Cook them on high according to your microwave instructions for baked potatoes.
- When potatoes are cooked, mashed them and place them in a large bowl.
- In a large skillet, heat up the oil and add the chopped ham. Cook for 4-5 minutes, then add the onion and continue cooking, stirring frequently, until golden brown, approximatelly 10 minutes. Stir in thyme and marjoram. Remove from heat.
- In the bowl with the potatoes, add the cooked ham and onion mixture, melted butter, 1 cup cheese, heavy cream, beaten egg, salt and pepper. Stir everything together.
- Spoon mixture into the prepared dish.
- Bake until heated through, for about 30 minutes. Sprinkle the rest of the cheese and bake until melted, approximately 5 minutes or more.
- Serve warm as a side dish.
Saturday 23rd of February 2019