Savory Sweet Potato Casserole

I was never one for the sugar-laden sweet potato casserole and truly, never understood it. That as a side dish and then pie for dessert? Made no sense to me, but traditions, I suppose. Even as a kid, I was never interested in that super sweet casserole, but honestly, it was probably more the sweet potato part that turned me off because I liked marshmallows, and brown sugar was okay in my book then too.

On the flip side, a savory sweet potato casserole is something I can totally get behind, and this one fits the bill. It has a nice mix of flavor and bite, plus some “cheesiness” from the nutritional yeast. If you’re not sure about the nutritional yeast, start with half the amount, taste, and add more if desired. Alternatively, you could use good-quality Parmesan cheese as a replacement, if tolerated and desired.

Meanwhile, I wish all of you a happy Thanksgiving tomorrow! If any of you make this recipe to go with your holiday meal, please let me know how you like it!

Cheers and enjoy!


  • 2 medium-large sweet potatoes, peeled and cut into chunks
  • 2 Tbsp + 1 Tbsp grass-fed butter or ghee, plus extra for greasing dish
  • 1/2 yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 cup chanterelle mushrooms, roughly chopped
  • 1/4 cup nutritional yeast
  • 1 tsp granulated onion or onion powder
  • Pinch of cayenne pepper
  • Pinch of nutmeg
  • Sea salt and black pepper, to taste
  • 1 Tbsp Dijon mustard
  • 1/2 cup + 2 Tbsp vegetable, chicken, or turkey broth
  • 2 eggs, preferably pasture-raised
  • 1/2 cup raw walnuts, roughly chopped


  1. Preheat oven to 350 degrees F. Grease an 8×8 casserole dish with a little butter and set aside.
  2. Add sweet potato chunks to a large pot and add enough water to cover. Then, add a couple pinches of sea salt to the water. Bring to a boil over medium heat and cook until sweet potatoes are fork tender, about 6-8 minutes. Drain and set aside.
  3. In a large pan over medium heat, melt 2 Tbsp of the butter. Once melted, add the onion and sauté 1-2 minutes. Then, add the chanterelles and garlic. Season with a little sea salt and black pepper. Continue to cook until mushrooms are softened. Remove from heat and set aside.
  4. Add the remaining 1 Tbsp butter to the pot with the cooked sweet potatoes and mash. Then, add the nutritional yeast, onion granules or powder, cayenne, nutmeg, Dijon, vegetable broth, sea salt, and black pepper. Stir well. Taste and adjust seasoning as desired. Lastly, add the eggs and stir into mixture.
  5. Pour sweet potato mixture into the greased dish. Sprinkle walnuts on top in an even layer. Bake in preheated oven for 30-35 minutes.

Green Bean, Chanterelle and Sausage Saute


Recently, Jesse and I were gifted with a little brown bag full of beautiful chanterelle mushrooms from one of our dear friends. I adore chanterelles, so when she asked if we wanted some, there was no hesitation in my answer. They are tied with shiitakes as my favorite mushroom, and I consider them a real indulgence.

This recipe is meant to be served as a side dish and would be a great addition to any Thanksgiving spread. Of course, if you really want to eat it as a main dish, you can do that too. Jesse actually ate it for breakfast with two sunny side-up eggs on top and it looked delicious. There’s no right or wrong here — whatever suits your fancy, really.

Cheers and happy Wednesday!


  • 3 Tbsp grass-fed butter, divided
  • 2 large shallots, chopped
  • 2 cups chanterelle mushrooms, sliced
  • 3/4 lb bulk pork breakfast sausage
  • 1 lb green beans, trimmed
  • Sea salt and pepper to taste
  • 1/4 tsp ground nutmeg


  1. Melt 2 Tbsp of the butter in a large pan over medium heat. Add the chopped shallots and stir. After a minute, add the chopped chanterelle mushrooms. Saute 2-3 minutes or until mushrooms are soft. Pour into a bowl and set aside.
  2. In the same pan over medium heat, add the pork sausage and break up with a spatula. Continue to cook a few minutes. Once sausage is nearly cooked through, add the green beans and season to taste with sea salt and pepper. Toss the green beans with the sausage and then cover the pan with a lid to steam green beans for 3-4 minutes.
  3. Then, remove the lid and add the remaining 1 Tbsp of butter. Toss to coat the beans and then add the mushroom mixture back to the pan. Add the nutmeg and toss again. Add more sea salt and pepper if desired. Taste and adjust seasoning if needed.

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