Savory Sweet Potato Casserole

This savory sweet potato casserole is always a hit for a holiday side dish. 
Print Recipe
Prep Time 20 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 50 mins
Course Side Dish
Cuisine American
Servings 6 servings


  • 3 large sweet potatoes
  • 3/4 cup almond flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 tablespoons water

Sautéed Shallots

  • 1/4 cup butter
  • 4 whole shallots, finely chopped
  • 1 teaspoon fresh herbs, chopped rosemary, sage, thyme

For the Whipped Goat Cheese

  • 5 ounces goat cheese
  • 3 tablespoons water
  • 1 teaspoon fresh herbs, chopped rosemary, sage, basil, thyme
  • 1/4 teaspoon salt

For the final mix

  • 3 large eggs
  • 1 cup boiling water


For the sweet potatoes

  • Preheat oven to 350 degrees. Prick cleaned sweet potatoes with a fork and wrap in foil.  Bake for 1- 1.5 hours or until soft. *
  • Meanwhile, mix almond four, baking powder, baking soda and salt with 3 tablespoons of hot water to form a paste.  Set aside. 

For the shallots

  • In a medium skillet, melt butter then sauté shallots for 8 or so minutes, stirring occasionally. Stir in herbs and cook for 1-2 more minutes. Set aside. 

For the whipped goat cheese

  • In a small bowl, use a small whisk to whip the goat cheese with water, and herbs until light. 

For the final mix

  • Preheat oven to 425 degrees and grease an 2 quart baking dish. 
  • Once sweet potatoes are done, scoop out the flesh into a high powered blender and add almond flour mix, eggs and shallot mixture. Puree until smooth. 
  • Spoon 2/3 of this into the prepared baking dish. Top the sweet potato mixture with dots of the goat cheese mix, then, spoon out the remaining sweet potato mixture on top. Tap the dish a few times on the counter to even out the potatoes in the baking dish. I like to take a knife and pull it through the casserole a few times to create little waves between the colors before baking.  Bake for 30-35 minutes (or until cheese is starting to brown) at 425. Serve hot. 


Sweet potatoes can be baked and cooled in advance so you can more quickly prep the rest of the casserole without having to wait for them to bake and cool enough too handle. 
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