Sweet potato casserole is one of those classic Thanksgiving sides that everyone has come to expect around the table. Traditionally it is made sweet to a point that it could almost pass as dessert. If this is your kind of sweet potato casserole, I’ve got you covered. However, if this is not your cup of tea, because you aren’t down with a side dish that could pass as a dessert, I also have you covered. I created a savory twist on the classic sweet potato casserole and I can tell you that you are going to love serving this dish up alongside that gorgeous turkey. My savory chipotle sweet potato casserole with a sourdough sage pecan bread crumb topping is sure to have your friends and family delighted this holiday season.
I happen to love both a sweet and savory sweet potato and I think there’s a place for both honestly. Actually this recipe is so different from the classic version that I might just serve up my traditional sweet potato casserole AND this savory version as well! That way everyone at the table has what they came for!
The inspiration for this recipe came from a recipe in my first cookbook, The Unexpected Cajun Kitchen. I have a recipe for whipped chipotle sweet potatoes that is to die for so I took that recipe and turned it into a casserole that is just the right amount of savory with a little kick from the chipotle peppers that is just the best combination of flavors. To top it all off, I created a sage pecan sourdough bread crumb topping that quite honestly could be eaten on it’s own because it’s so delicious, but really takes this casserole to the next level! This crumb topping turns an already great recipe into a spectacular one that is fit for any Thanksgiving table full of those classic holiday flavors we all love.
This casserole can be prepped the day before hand so that on actual Thanksgiving day all you have to do is pop it in the oven and let it go. I am all about making my life easier in the kitchen on Thanksgiving so I can enjoy my family and friends in the festivities so any dishes I can prep in advance, I always do!
I can’t wait for you to give this recipe a try for yourself. You are going to love this twist on a classic holiday side dish.
Ingredients:
5 Cups Peeled and Steamed or Roasted Sweet Potatoes (4-5 sweet potatoes)
1 Stick Melted Butter
2 1/2 Tbsp Finely Diced Chipotle Peppers in Adobo + 1 Tsp. of the Chipotle Pepper Liquid from the can
1 1/2 Tbsp Salt
1 Tsp Pepper
2 Eggs
1/2 Cup Milk
2 Tsp. Honey
For the Topping-
1/2 Stick Melted Butter
2 Cups Stale Sourdough Bread, crumbled
1 Tbsp Chopped Fresh Sage
1 Cup Chopped Pecans
1 Tsp. Salt
1/2 Tsp. Black Pepper
Directions:
Preheat oven to 350 degrees.
In a stand mixer or large bowl combine sweet potatoes, butter, chipotle peppers, eggs, milk, and honey. Mix on medium speed until smooth and creamy.
Season with Salt and Pepper and mix again.
Place whipped chipotle sweet potatoes into a 9 x 13 baking dish and spread into an even layer.
Make bread crumb topping by mixing together melted butter with bread, sage, pecans, salt, and pepper.
Spread the bread crumb mixture evenly over the top of the sweet potatoes.
Bake for 25-30 minutes until cooked through and the topping is golden brown.
The colors are just stunning and you will be so glad you tried something new for Thanksgiving this year!
