Submitted By: Liz Hughes
If you already adore sweet potatoes and want a little change from the traditional Thanksgiving version, give this a try. You won’t regret it. If you don’t like them, this casserole might make you a convert. One quick note about the recipe – I piped the mashed potatoes into ramekins but you can easily skip the piping and put the potatoes into an 8” casserole. Just bump up the cooking time by about 5 minutes.
Savory Sweet Potato Casserole
Yield: 4 casseroles
- 3 medium sweet potatoes, cleaned
- 3 tablespoons butter, divided
- 2 cloves fresh garlic
- 1 teaspoon finely chopped fresh thyme, reserve some for garnish
- 2 tablespoons whole milk
- 1 large egg
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- Pre-heat oven to 400 degrees F.
- Pierce sweet potatoes with fork in several places. Place on a baking sheet and cook for 45 minutes to an hour; should be tender when pierced with fork.
- In a medium sauce pan, melt 1 tablespoon of butter on medium. Add garlic and time and sauté for 2-3 minutes. Do not let garlic brown. Set aside.
- When potatoes are cool enough to handle, slice in half horizontally.
- Scoop out flesh into a large bowl. Add garlic/thyme mixture, 2 tablespoons of butter, milk, egg, salt and pepper. With an electric mixer beat until completely smooth.
- Place potatoes into a star tipped pastry bag and pipe into 4 individual ramekins.
- In a medium saucepan, melt 1 tablespoon of butter on medium. Add bread crumbs, salt and walnuts. Cook for about 3-4 minutes until breadcrumbs start to brown. Sprinkle breadcrumb mixture onto sweet potatoes and bake for 20 minutes or until heated through. Garnish with fresh thyme.
Note: Walnut Crust: 1/2 cup breadcrumbs, 1/2 cup chopped walnuts, 1 tablespoon butter, 1/4 teaspoon kosher salt, fresh thyme for garnish