Savory Sweet Potato Casserole
Its a household treat at Thanksgiving for Sweet Potato Casserole, but for “Easter” Supper Challenge, I wanted to enjoy a more savory version of this root vegetable. I wanted to use fresh herbs with a flavorful umami base. I think this casserole is just that!
Its so tasty, I could see these sweet potatoes being asked for not long for spring but as a great weekend meal! Some of the ingredients seem unconventional, but the saltiness pairs to the natural sweetness of “sweet” potatoes.
Taste: Savory, sweet
Tenderness: So tender, a spoon will help you scoop a generous helping
Savory Sweet Potato Casserole
Its sweet, its savory, its gone. A new way to look at sweet potatoes that requires generous helpings.
Equipment
- Large round casserole dish with oven proof lid or aluminum foil to seal for steaming
Ingredients
- 1 clove of garlic minced
- 1 teaspoon ½ twig fresh rosemary, minced
- 1 tablespoon 2-3 leaves sage, minced
- 3 sprigs thyme
- 2 tablespoons grated parmesan cheese
- 1 tablespoon miso
- 2 tablespoons softened butter
- 2-3 lbs sweet potatoes
Instructions
- Preheat oven to 400F.
- In a large round casserole dish, use softened butter to coat the dish.
- In a large mixing bowl, mix garlic, rosemary, sage, thyme, miso and remaining softened butter.
- Peel and slice sweet potatoes to ¼” thickness.
- Add sweet potatoes to bowl of herbs and toss to coat.
- (I use plastic gloves for this aspect). Arrange the sweet potatoes on an angle or upright in a circular arrangement around the round casserole dish.
- Add any remaining miso and butter herb mixture in dots across the top of the sweet potatoes.
- Place lid on casserole dish or seal aluminum foil on the top of casserole dish to allow for steaming.
- Bake in oven for 40 minutes or until the sweet potatoes are fork tender.
- Leave lid on casserole dish if prepping other items, serve hot.