Savory Sweet Potato Casserole

Savory Sweet Potato Casserole
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Calories 273 cals
Total Fat 10 g
Cholesterol 31 mg
Dietary Fiber 3 g
Sodium 208 mg
Protein 6 g
Total Carbohydrate 39 g

Prep Time: 15 Minutes

Time to Table: 40 Minutes

Serves: 6 (3/4 cup per serving)


  • 3 tablespoons plus 1 teaspoon butter
  • 1/2 cup chopped onion
  • 1 garlic clove, minced
  • 29 ounce can sweet potatoes, drained
  • 1/3 cup Daisy Sour Cream
  • 1/4 cup loosely packed fresh parsley
  • 3/4 cup dry Panko breadcrumbs
  • 1/4 cup grated Parmesan cheese


Heat the oven to 350 degrees. Using 1 teaspoon of butter, grease a shallow 1-quart casserole. Melt 1 tablespoon of the butter in a small nonstick skillet. Add the onion and garlic. Cook over medium heat for 2 minutes or until tender, stirring frequently. Place the sweet potatoes, sour cream and onion/garlic mixture in a food processor fitted with a metal blade. Process the mixture for 20 seconds or until smooth, stopping the machine and scraping down the sides if necessary. Add the parsley. Pulse 4 or 5 times or until the parsley is chopped. Spread the potato mixture in the casserole dish. Place the remaining 2 tablespoons of butter in a small microwavable bowl; microwave on High for 30 seconds or until melted. Add the breadcrumbs and Parmesan cheese to the melted butter; mix well. Sprinkle the mixture over the potatoes. Bake the casserole for 25 to 30 minutes or until thoroughly heated and the breadcrumbs are golden brown.


Average Rating:
4.33333333333333 out of 0 5
KathyD 11/25/2016

Great recipe. Served for Thanksgiving dinner and my family loved it!

Shari 10/25/2012

My son-in-law made this for Thanksgiving last year--he sliced the potatoes instead of processing them. It was delicious! I tried it this way tonight and loved it, too!

Anna 07/19/2012

Made for a family gathering recently - it was a big hit. A different twist on a classic sweet potato casserole.

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