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.

Holiday Mashed Parsnips


Oh my gosh…these parsnips! Holy moly, I am not exaggerating when I say that the flavor practically blew me away! Words cannot express how delicious these are — you just have to taste them to truly understand. They are creamy, buttery, savory and slightly sweet. In a nutshell, they taste like the holidays and would be a perfect side dish for Thanksgiving dinner. I’ve already decided these will make an appearance at our Thanksgiving this year…maybe even Christmas dinner too. Whatever you do though, do not omit the shallot, as it really is the icing on the cake. That, and really good broth — homemade if possible.

Go forth and enjoy. Happy Tuesday!


  • 3 large parsnips, peeled and chopped (about 1 lb worth)
  • 1 Tbsp pasture-raised duck fat or other high-quality fat of choice
  • Sea salt to taste
  • Pepper to taste
  • 1 shallot bulb, thinly sliced (make sure the shallot has 3-4 cloves)
  • 3 Tbsp grass-fed butter, divided
  • 1/2 cup chicken or beef bone broth, plus more if needed
  • Chopped fresh chives for garnish, optional


  1. Preheat oven to 375 degrees. Place chopped parsnips on a large pan and drizzle on the duck fat. Stir and season to taste with sea salt. Roast in oven for 30-35 minutes, stirring halfway through.
  2. Meanwhile, melt 1 Tbsp of the butter in a small skillet. Add the sliced shallots and saute over medium heat until soft and slightly caramelized, about 5 minutes or so. Remove from heat and pour into the food processor container.
  3. Once parsnips are done, add to the food processor with the shallots. Pour in the broth, remaining 2 Tbsp of butter and pepper to taste. Add more sea salt to taste, if desired. Process until smooth and fluffy, scraping down the sides with a spatula as needed. If need be, add more broth to reach desired consistency.
  4. Garnish with fresh chives, if using and serve.


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