Food and Recipes Dish Casserole Savory Sweet Potato Casserole Recipe 5.0 (1) 1 Review This holiday season, skip the usual marshmallow-topped casserole and serve this Savory Sweet Potatoe Casserole for a change of pace. Because sweet potatoes are so naturally sweet, they are nicely balanced by this savory Parmesan-herb streusel topping. The topping is made with day-old sourdough bread, but you can use another type of stale white bread such as country white, if you prefer. To cut down on sticky clean up, place the potatoes on a foil-lined baking sheet before roasting them. We promise, no one will miss the marshmallows. By Paige Grandjean Paige Grandjean Instagram Website Paige Grandjean is a food editor and recipe developer with over seven years of experience in food media. Her recipes and writing have appeared in over 15 nationally distributed print publications, as well as on various digital platforms. Paige's recipes have been showcased on the covers of magazines such as Food & Wine, Southern Living, and Cooking Light, with her 2020 Food & Wine Lamination cover story earning a spot as a Folio: Eddie and Ozzie Award Finalist. Southern Living's editorial guidelines Published on November 8, 2018 Print Share Share Tweet Pin Email Active Time: 25 mins Total Time: 2 hrs 55 mins Yield: 8 serves Ingredients 5 pounds sweet potatoes (5 to 6 large potatoes) 1 large (1 1⁄2 oz.) shallot, grated (1 1⁄2 Tbsp.) 1/3 cup whole milk 2 large eggs, beaten 1 1/2 teaspoons chopped fresh sage 1/4 teaspoon ground nutmeg 1 cup unsalted butter, melted, divided 2 1/2 teaspoons kosher salt, divided 1 1/4 teaspoons black pepper, divided 1 1/2 cups pecan halves, roughly chopped 1 1/2 cups coarsely ground day-old sourdough breadcrumbs (2 1⁄2 oz.) 2 ounces Parmigiano-Reggiano cheese, shredded (about 1⁄2 cup) 1 teaspoon Chopped fresh flat-leaf parsley Directions Preheat oven to 350°F. Place potatoes on an aluminum foil-lined baking sheet. Bake in preheated oven until very tender when pierced with a knife, about 1 1⁄2 hours. Cool 30 minutes. Peel and discard potato skins. Stir together potatoes, shallot, milk, eggs, sage, nutmeg, 1⁄2 cup of the melted butter, 2 teaspoons of the salt, and 1 teaspoon of the pepper with a fork until mostly smooth. Pour mixture into a lightly greased 13- x 9-inch baking dish. Combine pecans, breadcrumbs, cheese, and remaining 1⁄2 cup butter, 1⁄2 teaspoon salt, and 1⁄4 teaspoon pepper in a medium bowl. Sprinkle pecan mixture in an even layer over potato mixture. Bake, uncovered, at 350°F until topping is golden brown, 28 to 30 minutes. Sprinkle with parsley. Victor Protasio; Prop Styling: Heather Chadduck Hillegas; Food Styling: Torie Cox Chef's Notes To make ahead, prepare recipe through Step 3. Cover and chill overnight. Let baking dish sit at room temperature while oven preheats. Proceed with recipe as directed in Step 4, increasing bake time to about 45 minutes. Print