This savory sweet potato casserole recipe is made with a creamy garlicky mashed filling, and sprinkled with the most irresistible maple rosemary walnut topping. It’s also naturally gluten-free and can be made vegan, if you’d like.
Move over, marshmallows.
Since sweet potatoes are already naturally plenty sweet on their own, I decided go the savory route with my sweet potato casserole recipe this Thanksgiving. You know, in hopes of actually making this holiday fave taste more like a healthy side dish, versus a marshmallow-laden sugar-bomb of a dessert.
So, inspired by the seasoning in my favorite sweet potato fries, I decided to skip the usual cinnamon and sugar in the sweet potato filling, and added in lots of savory fresh garlic, smoky paprika, and creamy butter instead. In place of the usual gooey marshmallow topping, I opted for a sweet-and-savory crunchy layer of rosemary maple walnuts too. (Which, for the record, have also become my new favorite snack to toast up on their own — irresistible!) Finally, once the sweet potato casserole came out of the oven, I finished it off with a sprinkle of fresh chives and a few generous twists of freshly-cracked black pepper.
And now I can’t stop asking — where has a savory sweet potato casserole been all my life?! ♡
Seriously. At least in my humble opinion, the more savory version of this dish is far more interesting and well-balanced and enjoyable than the old marshmallow version. It’s also wonderfully free of processed ingredients, and naturally gluten-free (plus it can also be made vegan) to boot. And while it would of course be a delicious modern addition to any Thanksgiving meal, this savory sweet potato casserole recipe is simple and versatile enough to also be enjoyed as a healthy side dish any night of the year. It’s just so good.
So if you also happen to be in the mood for a new spin on the classic this year, ditch those processed marshmallows and give this healthier savory sweet potato casserole a try. I really think you’re going to love it! ♡
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