Savory sweet potato casserole is made with mashed sweet potatoes, garlic, herbs, and a crunchy panko parmesan crust. It's the perfect Thanksgiving side dish recipe to pair with turkey or ham.
Preheat oven to 350 degrees Fahrenheit. Grease a 9x13 baking dish and set aside.
In a large bowl, combine mashed sweet potatoes, eggs, melted butter, milk, minced garlic, thyme, sage, salt, and pepper. Stir until evenly incorporated.
Pour sweet potato filling into prepared 9x13 pan and spread into an even layer.
Panko Topping
In a bowl, add panko bread crumbs, parmesan cheese, melted butter, and salt. Stir until combined (mixture will be wet and clumpy). Sprinkle topping evenly over sweet potato filling.
Bake casserole for 35-40 minutes, or until center is set and top is lightly browned.
Serve warm.
Notes
*To cook your sweet potatoes:
Baking: Preheat oven to 425 degrees Fahrenheit. Scrub potatoes and prick all over with a fork. Bake 45-55 minutes, or until cooked through. Allow to cool slightly, then peel the skins off and mash.
Boiling: Peel potatoes, quarter each potato, then place in a pot of water. Bring to a boil, then simmer for 15-20 minutes, or until potatoes can be pierced through with a fork. Drain and mash.
Make ahead: Assemble your casserole as directed. Before baking, cover your casserole and refrigerate overnight. On Thanksgiving day, pull out your casserole to bring to room temperature while oven preheats. Bake as directed above.