This Savory Sweet Potato Casserole is going to be your go-to recipe to wow the guests at the holiday table. It is delicious, easy to make, impressive, and vegan!
Is there anyone who does not love potatoes? Even those who can’t eat it and make evil eyes at it will tell sneak in a French fry or roast potato in a moment of weakness.
Opinion on sweet potatoes, on the other hand, has been divided. One faction loves it and touts its health benefits while the others simply hate it. Even my die-hard potato fans in the family often look down on the sweet potato. True they will have the customary baked sweet potato loaded with brown sugar and marshmallows once in a year – but would rather not see it for the rest of the year.
But this is one dish that seems to pass their test.
Why we love it
- Did I say it is pretty? Yes, it is a looker !!!
Is This Potato Casserole Easy to Make?
All right so everyone is going to like it, but what about those who have to make it? Well, don’t worry the good news is that it is easy to pull off. And when there is company around having a vegan, gluten-free, and peanut-free dish that is easy to whip up is a blessing.
Now that I look at it – you could call it Hassleback potato medley !!!!
I have used a mix of root vegetables here all in the potato or yam family. This one had sweet potatoes – white and purple skins, garnet yams, and jewel yams. I could not find purple sweet potatoes, those would have added more color to the dish.
If I am right all of the above root vegetables are sweet potatoes! Technically yams refer to an entirely different category of root vegetables with more rugged skin. If you visit Asian markets you will find a great many varieties of them with brown often hairy skin. These are more starchy and rarely sweet. Many of these varieties are used a traditional south Indian dish Thiruvathira puzhukku.
Varieties of Sweet Potatoes in This Dish
So any of the yams/sweet potatoes combinations that you find in the store can be used in this dish. You can even add potatoes. Individually these vegetables differ in cooking time, but when sliced and baked in the fashion above these cook perfectly together.
Making the Savory Sweet Potato Casserole
- Making this dish is very easy. Here is how
- Slice the sweet potatoes thin
- Stack in a lightly greased casserole dish
- Make a spice-infused oil and coconut milk sauce
- Pour the sauce over the stacked potatoes
The coconut milk complements the flavors, but you can substitute vegetable broth.
The first time I made a dish like this, I thought it is going to be tough to get the pieces all to stack properly. The trick is to start stacking along the outer edges and fill in the center later.
Savory Sweet Potato Casserole
- 4 lb Sweet potatoes or yams, mixed color
- 2- 3 Tbsp Vegetable oil more if needed
- 1 Tsp Red chili flakes /Crushed Red Pepper To Taste
- 3 – 4 Cloves Garlic, Sliced Thin
- 1/2 C Coconut Milk Notes
- 6 Sprigs Thyme
- Fine Sea salt To Taste
- Black pepper, freshly ground
- Preheat the oven to 375°F (190 °C). Lightly grease an oven proof casserole large enough to hold the potatoes.
- Peel the potatoes and slice them cross wise into rounds of 1/8 inch thickness (Notes).
- Heat a small skillet with 2 tbsp oil. When hot add the chili flakes and sliced garlic. Keep the heat on low and let the oil be infused with chili and garlic flavors. When the garlic turns golden, take the thyme leaves off the stem and add to the oil. Mix in the coconut milk. Let it warm for a minute and turn off the heat. Taste and adjust with salt and pepper.
- While the oil is getting infused stack the sweet potatoes vertically in the baking dish. Stream the spiced coconut milk on top evenly. Cover the top with a foil and bake for 40 minutes. Uncover and bake for an additional 10 to 20 minutes for desired brownness .
- Stream the spiced coconut milk on top evenly. Cover the top with a foil and bake for 40 minutes. Uncover and bake for an additional 10 to 20 minutes for desired brownness .
- Serve Warm.
- I like coconut milk in this recipe as it makes it a little richer. Substitute vegetable broth for a leaner more savory version.
- A Mandoline makes it easy to get even slices. A sharp chef’s knife works well too.
- You could opt to leave the potato skins on as well.
- If not baking the potatoes immediately, keep the sliced potatoes in water to prevent it from turning brown.
- When seasoning the sauce, use extra salt as the potatoes are not salted separately.
Important: Nutrition Values are estimates. Actuals vary based on ingredients and serving size.
Friday 26th of November 2021
Wonderful and delicious, thank you for this recipe!
Saturday 21st of November 2020
Definitely making this for Thanksgiving. Love the taste and scent of thyme leaves but find that sometimes they taste like little prickly sticks. Is there a way to avoid that ? Is using dried thyme ok ? If so, how much ?
Monday 23rd of November 2020
I would say use about 1/2 tsp of dried thyme. You could also season the oil and let it infuse for half an hour or so. Strain the spices out of the oil before adding and coconut milk. This way the flavors will be there without the bits of herbs. Stay safe! Happy thanksgiving!
Thursday 3rd of September 2020
I am making this now. I used vegetable broth and added some nutritional yeast. I think you leave the garlic in the sauce, but I wasn't quite sure. I look forward to trying this as I love savory and sweet potatoes aren't usually savory!! Thanks for the recipe.
Tuesday 20th of November 2018
This looks like the perfect Thanksgiving side! I love sweet potatoes and this dish looks yummy!
Monday 26th of November 2018
Thank you !
Tuesday 20th of November 2018
So pretty & delicious! Just in time for the holidays!
Monday 26th of November 2018
:-) Thank you !