Savory Sweet Potato Casserole

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Welcome to the Crazy Christmas Event! If you’re new here, join us on Facebook and Pinterest. Now let’s give Crystal from Cooking with Crystal a big welcome! We’re so happy to have you guest posting!

Hello! My name is Crystal and I blog over at Cooking with Crystal and I am SO glad to be joining in on the fun of this Crazy Christmas Event at I Heart Nap Time.

With the holiday quickly approaching I thought I would share my latest recipe which is for a wonderful side dish to go with your Thanksgiving feast or Christmas Dinner!

This is not your typical super sweet, marshmallow topped, sweet potato casserole….

oh no!

MY OTHER RECIPES

This Savory Sweet Potato Casserole mixes in herbs, garlic, gruyere cheese, and cream….

all which combine to make a delicious side dish to your next family gathering!

Savory Sweet Potato Casserole by Cooking with Crystal on iheartnaptime.com

 

 You will begin by mixing together the half and half, cream, rosemary, nutmeg, and garlic.

Savory Sweet Potato Casserole by Cooking with Crystal on iheartnaptime.com

 

 Then shred the gruyere and extra sharp cheddar cheeses.

Savory Sweet Potato Casserole by Cooking with Crystal on iheartnaptime.com

 Slice the sweet potatoes into thin circles.

Savory Sweet Potato Casserole by Cooking with Crystal on iheartnaptime.com

 

 Layer the sweet potatoes first and then add some of each cheese, then another layer of sweet potatoes and cheeses and then continue 1-2 more times, depending on your size pan and amount of ingredients left.

Savory Sweet Potato Casserole by Cooking with Crystal on iheartnaptime.com

 Then pour the white sauce mixture over top of the whole thing and let it seep down into the sweet potatoes.

Savory Sweet Potato Casserole by Cooking with Crystal on iheartnaptime.com

 

Bake in the oven at 375 F for 30-35 minutes or until the potatoes are tender.

This is the beautiful masterpiece that you will have created.

Savory Sweet Potato Casserole by Cooking with Crystal on iheartnaptime.com

Go ahead and let is sit for about 10 minutes before diving into it so that it has time to settle and then enjoy!

 

Did you make this recipe?

Savory Sweet Potato Casserole

Ingredients:

2 pounds sweet potatoes (about 3), peeled
3/4 cup extra sharp cheddar cheese, grated
½ tsp nutmeg
1 Tbsp minced garlic
3/4 cup gruyere cheese, grated
1 cup heavy cream
½ cup half and half
1-2 Tbsp fresh rosemary,finely chopped (1-2 sprigs)

Directions:

Preheat oven to 375 F.
In a pan, heat half and half (or cream), rosemary, nutmeg, and garlic over medium-high heat until completely warmed.
Slice the sweet potatoes into thin circles and place in a casserole pan along the bottom in a single layer, overlapping just a little.
Add ½ of the gruyere and cheddar cheese ( ¼ cup).
Make an entire layer over top of that the same way.
Then pour the white sauce mixture over everything and bake for 35-40 minutes or until the potatoes are soft and cooked through.

All images and text ©

If you want more delicious recipes, be sure to check out Cooking with Crystal, or follow me on Facebook or Pinterest. 

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Crystal Gerhardt

Hello! Hello, My name is Crystal and I blog over at Cooking With Crystal. I have a passion for cooking, baking, photography, and quotes, so that is the majority of what you will see on my site. I am an optimist. I love music. and dancing. And singing (although I’m terrible). I have 2 beautiful boys and 2 large dogs that are my fur babies. I am a continual learner of life and strive to make each day better than the one before!

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19 comments on “Savory Sweet Potato Casserole”

  1. Great savory idea for sweet potatoes. Pinning this one to try next week!

  2. I’m not a fan of the sweet potatoes and marshmallows, so I will definitely have to give these savory sweet potatoes a try!

  3. That sweet potatos casserole look delecious..

  4. Can I make this ahead of time and reheat before serving?

    • Hi Nina!

      If you are making it the day before you serve it, I would make it but not bake – just refrigerate it, then bring it out of the fridge an hour before baking and bake as instructed.

      If you want to make it two days before or wanting to transport it, then I would follow all the instructions and refrigerate. On the day I want to serve, I’d make sure it’s out of the fridge for two hours then reheat – maybe for 20 minutes or so, covered. Happy holiday-ing!

  5. I’m adding this to my menu for Thanksgiving and would like for you to elaborate on this instruction: “Make an entire layer over top of that the same way.” Are you referring to the cheese or another layer of sweet potatoes? Thanks.

    • Hi Linda! You’ll do a layer of potatoes, then cheese, then potatoes, then cheese, the pour the white sauce mixture over the whole thing. :)

  6. This looks fantastic! I love sweet potatoes, and this is very different from what I normally do..thanks for sharing! 

  7. Does the cheese provide enough salt, or would you season the potatoes?

    • I wouldn’t season the potatoes, but if it were me I might put a little (like a pinch) of salt and pepper in the sauce – the amount of cheese does add plenty of salt to the dish.

  8. Hi, is it half and half AND cream, or either? I’m sure cream will take this next level :)

  9. Does this casserole work well to bake ahead and reheat the next day for a gathering?  

  10. How long would you reheat for & what  temperature?

    • Hi Dana! If you are making it the day before you serve it, I would make it but not bake – just refrigerate it, then bring it out of the fridge an hour before baking and bake as instructed. If you bake it and then want to reheat I would take it out of the fridge for about an hour and then bake at the original temperature for 20-30 minutes.

  11. I made mine with 3 layers in a 13×9 pan. Not sure if I should add more sauce.

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