sweet potato casserole on a wooden spoon.
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Savory Sweet Potato Casserole

Sweet potato casserole with rosemary for a sweet and savory twist on this classic holiday side dish!
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Side Dish
Cuisine: American
Servings: 6
Calories: 464kcal
Author: Amy Duska


  • 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


  • Preheat oven to 425°.
  • Peel sweet potatoes and cut into 1 inch pieces. Place on a baking sheet and toss with olive oil, 3 tsp of rosemary and salt.
  • Bake for 40 minutes, stirring every 10 to 15 minutes.
  • Remove the sweet potatoes and transfer to a large bowl.
  • Turn oven down to 350.
  • Mash the sweet potatoes with a hand masher or fork until it is almost smooth, leaving it a little chunky.
  • Add the light brown sugar, egg, cinnamon and half and half. Gently stir to combine the ingredients.
  • Pour into an 8" x 8" baking dish and bake for 30 minutes.
  • 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.
  • 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.


Calories: 464kcal | Carbohydrates: 70g | Protein: 5g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 49mg | Sodium: 476mg | Potassium: 443mg | Fiber: 4g | Sugar: 37g | Vitamin A: 15675IU | Vitamin C: 2.6mg | Calcium: 86mg | Iron: 1.9mg