Savoury Sweet Potato Casserole with Crispy Sage and Bacon Recipe
If you’ve ever thought sweet potato casserole was just a sweet, holiday-only dish, let me gently nudge you into the savory side of things with this Savoury Sweet Potato Casserole with Crispy Sage and Bacon Recipe. It’s that perfect blend of creamy mash, crunchy topping, and aromatic crispy sage that just sings comfort food—but with a grown-up twist. I love making this anytime I want something cozy yet a bit special, and honestly, it’s a guaranteed crowd-pleaser whenever I bring it to family dinners or potlucks.
What really makes this Savoury Sweet Potato Casserole with Crispy Sage and Bacon Recipe stand out is the marriage of earthy sweet potatoes with salty bacon and the nutty depth of browned butter. You get this amazing texture contrast from the buttery breadcrumbs on top, and the crispy sage just elevates the whole thing with its bright herbal bite. Trust me, once you try it, you’ll find so many occasions to whip it up year-round!
Ingredients You’ll Need
Everything here is thoughtfully chosen to balance the sweet softness of the potatoes with savory, crispy flavors that layer beautifully. When shopping, aim for fresh sage and quality bacon, since they do a lot of the flavor heavy lifting in this recipe.
- Sweet potato: Go for firm, unblemished potatoes. The flesh should be bright orange for that natural sweetness and vibrant color.
- Sour cream: Adds lovely creaminess and tang to the mash—don’t skip it!
- Parmesan: Freshly grated parmesan is key for richness and umami depth.
- Garlic cloves: Minced finely so the flavor blends smoothly without overpowering.
- Salt and black pepper: To season and balance the sweetness.
- Butter (salted): Cubed for easier browning and flavoring the sage and bacon.
- Sage leaves: The star herb—crispy and fragrant, they add that unforgettable punch.
- Panko breadcrumbs: For a crunchy, golden topping that contrasts the soft mash perfectly.
- Bacon (streaky): Cook until golden and crisp, then chopped finely to sprinkle throughout.
Variations
I love making this casserole as written, but it’s also super flexible if you want to mix things up. Feel free to adjust based on what you have or dietary needs—this is a recipe meant to welcome your own touch.
- Vegetarian version: Skip the bacon and add toasted walnuts or roasted chickpeas for crunch—your call, but the sage and browned butter keep the flavor rich.
- Herb swaps: If you’re out of sage, try crispy thyme or rosemary for a different herbal aroma.
- Cheese tweaks: Grated Pecorino Romano or aged cheddar can swap in for parmesan if you want a sharper or creamier note.
- Spice it up: A pinch of smoked paprika or chili flakes adds a subtle heat and complexity.
How to Make Savoury Sweet Potato Casserole with Crispy Sage and Bacon Recipe
Step 1: Roast and mash the sweet potatoes
Start by peeling your sweet potatoes and chopping them into evenly sized chunks so they cook uniformly. Boil or steam them until they’re melt-in-your-mouth tender—about 15-20 minutes. Drain well and while still warm, mash them up with sour cream, parmesan, minced garlic, salt, and pepper. The warmth helps everything incorporate beautifully. Taste and adjust seasoning—it should be creamy, savory, with that gentle sweetness shining through.
Step 2: Prepare the browned butter and crispy sage
In a small pan, melt the butter over medium heat. Keep a close eye and stir frequently—after a few minutes, it will foam and then turn a toasty golden-brown with a nutty aroma. As soon as you smell that inviting scent, toss in the sage leaves and fry them until they’re crisp but not burnt, about 1 minute per side. Remove the sage and let it drain on paper towels to stay crunchy.
Step 3: Cook the bacon and prepare the topping
While the potatoes and butter-sage mixture are cooling slightly, cook your bacon in a skillet until golden and crisp. Chop it finely once cooled and set aside. For the topping, combine panko breadcrumbs, parmesan, salt, and pepper in a bowl—this mixture will bake up golden and crunchy on top.
Step 4: Assemble and bake the casserole
Preheat your oven to 190°C (375°F). Fold the browned butter into the mashed sweet potatoes, then gently mix in the bacon and some of the crispy sage leaves (reserve a few for garnish). Spread the mixture into a buttered casserole dish. Sprinkle the panko-parmesan topping evenly over the surface. Bake for 20-25 minutes, or until the top is golden and crunchy. You’ll want to watch closely near the end so it doesn’t burn—browning is where the magic happens here!
How to Serve Savoury Sweet Potato Casserole with Crispy Sage and Bacon Recipe
Garnishes
I love topping the baked casserole with a few extra crispy sage leaves right before serving for visual appeal and that fresh herbal pop. Sometimes, I sprinkle a little extra parmesan or drizzle a tiny bit of browned butter for that extra gloss and flavor boost. It’s these little touches that make it look and taste like you really went the extra mile.
Side Dishes
For a full meal, I often serve this Savoury Sweet Potato Casserole with Crispy Sage and Bacon Recipe alongside roasted Brussels sprouts or green beans for freshness. A crisp salad with a tangy vinaigrette cuts through the richness perfectly, and a nice roast chicken or pork loin rounds out the plate delightfully.
Creative Ways to Present
For holiday dinners, I sometimes scoop individual portions into ramekins and bake until the topping is bubbly and crisp—that always feels extra special at the table. Another fun idea: layer the mash in a trifle dish, alternating layers of bacon and sage, for a stunning visual effect that guests love to dig into.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which I hope you do!), just cover the dish tightly with foil or transfer portions to airtight containers and pop them in the fridge. The flavors actually deepen overnight, and it reheats beautifully—just be sure to keep that crispy top intact if you can.
Freezing
I’ve frozen this casserole before by portioning it out into freezer-safe containers. Make sure it’s fully cooled, then cover tightly. When you thaw and reheat, it takes just a little longer but tastes just as delicious, especially if you re-crisp the topping under the broiler.
Reheating
To reheat, I cover the casserole with foil and warm it in a 175°C (350°F) oven until heated through, about 20-25 minutes. Then, I remove the foil and pop it under the broiler for 2-3 minutes to restore that irresistible crispy top. If you’re reheating individual servings in the microwave, crisp the topping separately in a toaster oven or skillet if you can.
FAQs
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Can I make the Savoury Sweet Potato Casserole with Crispy Sage and Bacon Recipe dairy-free?
Absolutely! You can substitute the butter with a high-quality dairy-free butter or olive oil, and swap sour cream for a dairy-free yogurt or coconut cream. Just keep an eye on the topping—you can use nutritional yeast in place of parmesan or find dairy-free cheese options to maintain that cheesy richness.
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How do I keep the sage leaves crispy for serving?
After frying the sage leaves in browned butter, drain them on paper towels and avoid stacking them while warm. You can crisp them ahead of time and keep them in an airtight container for a few hours before serving, but try to add them just before plating to keep maximum crunch.
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Can I prepare any parts of this recipe in advance?
Yes! You can mash the sweet potatoes a day ahead and refrigerate them. Cook and chop the bacon in advance and crisp the sage ahead too. When ready to bake, combine everything and add the topping last before baking fresh for best texture.
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What’s the best bacon to use for this dish?
I like using streaky bacon because it crisps well and adds rich flavor. You can opt for smoked bacon if you want an extra smoky depth, but keep the rest of the seasoning balanced so it doesn’t overpower the sweet potatoes.
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Is there a way to make this recipe gluten-free?
Definitely! Simply swap traditional panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers for that same crunchy topping without gluten worries.
Final Thoughts
I’m genuinely excited every time I make this Savoury Sweet Potato Casserole with Crispy Sage and Bacon Recipe because it’s one of those dishes that feels like a warm hug and a little celebration all at once. It’s easy to make, endlessly adaptable, and always gets the compliments rolling in. Give it a try next time you want to add a touch of cozy elegance to your meal—you might just find it becomes your favorite go-to comfort dish, just like it is for me.
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Savoury Sweet Potato Casserole with Crispy Sage and Bacon Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: American
Description
A deliciously hearty Savoury Sweet Potato Casserole featuring creamy mashed sweet potatoes blended with parmesan and garlic, topped with a crunchy mixture of panko, parmesan, crispy sage, and golden bacon. Perfect as a comforting side dish for festive meals or cozy dinners.
Ingredients
Sweet Potato Mash
- 1.75kg / 3.5lb sweet potato (3 large or 6 smaller ones)
- 1/2 cup (115g) sour cream
- 1/2 cup (50g) parmesan, freshly grated
- 2 garlic cloves, finely minced
- 3/4 tsp salt
- 1/4 tsp black pepper
Browned Butter & Crispy Sage
- 250g / 8oz salted butter, cut into 2cm/1″ cubes
- 15 sage leaves
Topping
- 3/4 cup panko breadcrumbs
- 1/2 cup (50g) parmesan, finely grated
- 1/4 tsp salt
- 1/4 tsp black pepper
- 150g / 5oz streaky bacon, cooked until golden then finely chopped
Instructions
- Prepare the Sweet Potatoes: Peel and chop the sweet potatoes into even-sized chunks. Place them in a large pot of boiling salted water and cook until tender, about 15-20 minutes. Drain well.
- Mash the Sweet Potatoes: In a large bowl, mash the drained sweet potatoes until smooth. Stir in the sour cream, freshly grated parmesan, finely minced garlic, salt, and black pepper until thoroughly combined and creamy.
- Brown the Butter and Crisp the Sage: In a skillet over medium heat, melt the butter cubes and cook until the butter turns golden brown and develops a nutty aroma, about 5-7 minutes. Add the sage leaves and cook until they turn crisp but not burnt. Remove from heat and set aside.
- Prepare the Topping: In a bowl, combine panko breadcrumbs, grated parmesan, salt, and pepper. Add the cooked and finely chopped bacon and mix well. Pour in the browned butter along with the crispy sage leaves (reserve a few sage leaves for garnish) and mix until the topping is evenly coated and fragrant.
- Assemble the Casserole: Transfer the mashed sweet potato mixture into a greased casserole dish and spread it out evenly. Sprinkle the breadcrumb, bacon, and parmesan topping evenly over the mash.
- Bake the Casserole: Preheat your oven to 180°C (350°F). Bake the assembled casserole for 25-30 minutes, or until the topping is golden brown and crisp. Remove from the oven and let it cool for a few minutes before serving.
- Serve: Garnish with the reserved crispy sage leaves and serve warm as a sumptuous side dish.
Notes
- For a smokier flavor, use smoked bacon or add a pinch of smoked paprika to the mash.
- You can substitute sour cream with Greek yogurt for a tangier taste and lower fat content.
- Ensure not to burn the browned butter as it will turn bitter; watch closely once it starts foaming.
- For a vegetarian version, omit the bacon and increase the amount of sage and parmesan in the topping.
- This dish can be prepared a day ahead; assemble and refrigerate, then bake before serving.
Keywords: sweet potato casserole, savory casserole, baked sweet potatoes, crispy sage, bacon, comfort food, holiday side dish
