Savory Sweet Potato Bake
Thanksgiving dinners are all about tradition, but who says we can’t shake things up a bit? We all have our favorite dishes that we eagerly look forward to each year. One staple that never fails to make an appearance is the classic sweet potato casserole. However, let’s shake things up a bit this year with a savory twist that will leave your taste buds dancing – introducing the “Savory Sweet Potato Bake.”
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If you’re tired of the same old sweet potato casserole for your Thanksgiving sidedish that’s loaded with marshmallows and brown sugar, it’s time to try something new. Enter the “Savory Sweet Potato Bake”. I will take you through the steps of creating this savory masterpiece, share some storage tips, and even provide alternatives for those who want a shortcut.
A New Twist On Flavor
While the sweet version of sweet potato casserole has its place on the Thanksgiving table, the savory alternative offers a delightful departure from the usual sugar-laden dish. This Savory Sweet Potato Bake combines the rich, earthy sweetness of sweet potatoes with savory ingredients, creating a mouthwatering dish that’s perfect for those looking to balance their Thanksgiving spread.
Yams vs. Sweet Potatoes
Ever wonder about the difference between yams and sweet potatoes? Although often used interchangeably, they’re distinct. True yams are starchier and less sweet than sweet potatoes. In this recipe, sweet potatoes take center stage, providing that perfect balance of sweetness and earthiness.
Can I Use Canned Sweet Potatoes?
Yes you can! If you are not a fan of wrestling with raw sweet potatoes? No problem! You can swap them out for canned sweet potatoes. Simply drain and mash, and you’re on your way to savory bliss without the extra effort.
Ingredient for Savory Sweet Potato Bake
- 4 medium sweet potatoes, cooked and mashed
- 1/4 cup sour cream
- 1/4 cup cream cheese, softened
- 3 tbsp butter, softened
- 1/4 cup 1/2 and 1/2
- 2 tbsp fresh chives, chopped (or 2 tsp dried chives)
- 2 cloves garlic, minced
- 3 strips bacon, cooked and crumbled
- 1/2 cup shredded parmesan cheese
- 1/2 cup shredded sharp cheddar cheese
- 1 cup corn flakes, finely crushed
Preparing the Casserole
Begin by preheating your oven to 350 degrees ℉. Butter a 13 x 9 pan.
Peel and cube the sweet potatoes, then boil until soft. Mash them into a velvety texture and set aside.
In a medium bowl, beat together cream cheese, sour cream, and softened butter until creamy. Add 1/4 cup half and half, salt, pepper, garlic, and chives, mixing until well incorporated.
Combine the mashed sweet potatoes with bacon, parmesan cheese, and sharp cheddar cheese. Add the cream cheese mixture.
Transfer the mixture into the buttered pan, spreading it evenly. Sprinkle the finely crushed corn flakes over the top.
Bake in the preheated oven for 45 minutes, until hot and bubbly.
Storing Your Savory Sweet Potato Bake
As much as we’d love to devour this savory delight in one sitting, life often has other plans. Fear not! You can store your Savory Sweet Potato Bake with ease.
Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to three days. Simply reheat in the oven for that freshly baked taste.
Freezing: To prolong the joy, consider freezing portions. Wrap the bake tightly in plastic wrap and aluminum foil, ensuring it’s airtight or place in airtight containers. Label with the date and freeze for up to three months. When ready to indulge, thaw overnight in the refrigerator and reheat in the oven.
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Savory Sweet Potato Bake
Ingredients
- 4 medium sweet potatoes cooked & mashed
- 1/4 cup sour cream
- 1/4 cup cream cheese softened
- 3 Tbsp butter softened
- 1/4 cup 1/2 and 1/2
- 2 Tbsp fresh chives chopped or 2 tsp dried chives
- 2 cloves garlic minced
- 3 strips bacon cooked & crumbled
- 1/2 cup shredded parmesan cheese
- 1/2 cup shredded sharp cheddar cheese
- 1 cup corn flakes finely crushed
Instructions
- Preheat oven to 350 degrees ℉. Butter a 13 x 9 pan
- Peel and cube sweet potatoes. Place in a medium pot of water and boil until soft. Mash the sweet potatoes and set aside.
- In a medium bowl beat cream cheese, sour cream, softened butter until creamy. Add 1/4 cup 1/2 and 1/2, salt, pepper, garlic and chives mix well.
- Combine the mashed sweet potatoes, bacon, parmesan cheese, cheddar cheese and cream cheese mixture. Mix well and place in buttered pan. Sprinkle crushed corn flakes over the top. Bake for 45 minutes or until bubbly.