The BEST sweet and savory sweet potato casserole! Perfect holiday side dish.

Savory Sweet Potato Casserole

  • Author: Amy Duska
  • Prep Time: 20 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour 10 minutes
  • Yield: 6 1x



  • 5 medium sweet potatoes
  • 1/4 cup olive oil
  • 4 tsp fresh rosemary, minced (separated)
  • 1/2 tsp salt
  • 1/3 cup light brown sugar
  • 1 egg, lightly beaten
  • 1/8 tsp cinnamon
  • 2 T half and half (milk or heavy cream can be substituted for half and half)
  • 1/4 cup butter, cold, cut into small cubes
  • 1 cup Panko bread crumbs
  • 1/2 cup honey graham crackers, crushed
  • 1/4 cup light brown sugar
  • 2 cups mini marshmallows


  1. Preheat oven to 425°
  2. Peel sweet potatoes and cut into 1 inch pieces
  3. Place on a baking sheet and toss with olive oil, 3 tsp of rosemary and salt
  4. Bake for 40 minutes, stirring every 10 to 15 minutes
  5. Remove the sweet potatoes and transfer to a large bowl
  6. Turn oven down to 350
  7. Mash the sweet potatoes with a hand masher or fork until it is almost smooth, leaving it a little chunky
  8. Add the light brown sugar, egg, cinnamon and half and half
  9. Gently stir to combine the ingredients
  10. Pour into an 8″ x 8″ baking dish and bake for 30 minutes
  11. While the casserole is baking, combine the remaining 1 tsp rosemary, butter, panko bread crumbs, graham crackers and light brown sugar. Using a pastry cutter or fork, cut the butter into the mixture until is well incorporated. I find it’s easier to use my hands for this process
  12. Take the casserole out of the oven, top with marshmallows and crumb topping and bake for an additional 20 minutes or until the topping is golden brown