Savory Sweet Potato Casserole

4.50 from 2 votes

This savory sweet potato casserole is a delicious twist on tradition! Try this sweet potato casserole using canned yams—no marshmallows needed!

Prep Time5

Cook Time20

Total Time25

Course: Side Dish, Holiday

Cuisine: American

Keyword: Thanksgiving recipes, sweet potato recipe, baked sweet potatoes, sweet potato casserole, sweet potato casserole with canned yams

Servings: servings

Calories: 194kcal

1 tablespoon avocado oil or use non stick cooking spray
40 ounces canned cut yams or sweet potatoes If you’d like to use fresh sweet potatoes, we have directions for making them in our sliced sweet potatoes recipe.
¼ cup heavy cream or half and half
2 eggs
1 teaspoon paprika
1 teaspoon coarse Kosher salt
½ teaspoon black pepper
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon dried sage
⅓ cup panko breadcrumbs
⅓ cup seasoned breadcrumbs
⅓ cup parmesan cheese shredded Pecorino Romano or Grana Padano are a great alternative
1 tablespoon fresh thyme

Preheat the oven to 350° F.
Use a pastry brush to coat an 8"x8" or 9"x9" baking dish with avocado oil or spray with non stick cooking spray. Set aside.
Drain the yams, then add them along with heavy cream, eggs, salt, pepper, onion powder, garlic powder, and dried sage to a large bowl.
Use the mixer set to medium speed and mix for 1 to 2 minutes or until smooth. If you don't have a mixer, use a potato masher to mash the mixture until it's smooth and creamy.
Transfer the yam mixture to the prepared baking dish.
Top with the panko, seasoned breadcrumbs, and parmesan cheese. Bake at 350ºF for 20 to 30 minutes, or until the top is golden brown
Garnish with the fresh thyme before serving.

If you’d like a brown sugar streusel topping, simply mix brown sugar, flour, butter, and a hint of vanilla extract and sprinkle it over the casserole before baking.

Recipe Variations:

Cheesy upgrade: Add shredded gruyere or sharp cheddar to the breadcrumb topping for extra richness.
Nutty crunch: Mix in chopped pecans or walnuts for added texture.
Extra savory flavor: Stir in a bit of crispy bacon or caramelized onions for more depth.
Dairy-free option: Swap out butter for olive oil and use dairy-free cheese alternatives.

Storing Instructions:

To thaw and bake: allow to thaw overnight in the refrigerator, then top with breadcrumbs and parmesan cheese. Bake as directed in the recipe for 30-35 minutes.
To store leftovers: Use an airtight container and keep in the fridge for up to 3 days. To retain the crispiness of the topping, skip the microwave and use the oven. Bake at 350ºF for 15 minutes or until heated through.

Make Ahead Instructions:

This casserole can be prepared ahead of time. After step 4, either cover tightly with foil and refrigerate for up to 3 days. Or use a freezer safe baking dish (I recommend using a disposable aluminum foil casserole pan) and covering tightly with foil and freeze for up to 3 months.