Browned Butter Savoury Sweet Potato Casserole
A savory sweet potato casserole with browned butter and crispy sage.
Ingredients
SWEET POTATO MASH
- 1.75 kg sweet potato 3 large or 6 smaller ones
- ½ cup sour cream 115g
- ½ cup parmesan freshly grated, 50g
- 2 cloves garlic finely minced
- ¾ teaspoon salt
- ¼ teaspoon black pepper
BROWNED BUTTER & CRISPY SAGE
- 250 g butter salted, cut into 2cm/1″ cubes
- 15 leaves sage
TOPPING
- ¾ cup panko breadcrumbs
- ½ cup parmesan finely grated, 50g
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 150 g bacon streaky, cooked until golden then finely chopped
Instructions
- Preheat oven to 180°C (350°F). Peel and cube sweet potatoes, then boil until tender.
- Drain sweet potatoes and mash with sour cream, parmesan, garlic, salt, and pepper.
- Spread mashed sweet potatoes into a baking dish.
- In a saucepan, melt butter over medium heat until browned. Add sage leaves and fry until crispy.
- Pour browned butter and sage over mashed sweet potatoes.
- Mix panko, parmesan, salt, and pepper for the topping.
- Sprinkle topping mixture over casserole.
- Bake for 30 minutes or until topping is golden.
Notes
Serve warm as a side dish.