Rosemary and Sweet Potato Casserole

Rosemary and Sweet Potato Casserole
  • Yield: 8 Servings
  • Prep Time: 20 Mins.
  • Cook Time: 30 Mins.
  • Fluffy, sweet, earthy and crunchy – all in the same bite! This whipped and baked mixture is everything that a casserole should be. The Fisher® Pecans form a perfect crust atop creamy sweet potatoes. 


  • 3 medium sweet potatoes (about 2 pounds), scrubbed well
  • 5 tablespoons unsalted butter, at room temperature, divided
  • 1/2 cup finely chopped onions
  • 1/4 cup brown sugar, divided
  • 1 large egg
  • 1/4 cup milk
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground pepper
  • 3/8 teaspoon dried rosemary, divided
  • 1/2 cup chopped Fisher® Chef’s Naturals Pecans, divided
  • 3 tablespoons all-purpose flour


  1. Pierce sweet potatoes all over with a fork. Microwave on HIGH for 15 minutes or until cooked through. Let rest 5 minutes or until cool enough to handle.
  2. Meanwhile, heat 1 Tbsp. butter in a large skillet over medium-high heat. Add onions, and cook until soft and fragrant, about 3 minutes.
  3. Peel cooled potatoes and place flesh in the bowl of an electric mixer fitted with the paddle attachment. Add cooked onions, 2 Tbsp. butter, 2 Tbsp. sugar, egg, milk, salt and pepper. Beat on medium until combined. Increase speed to high and beat 2 minutes or until fluffy. Stir in rosemary and ¼ cup pecans.
  4. Transfer mixture to a buttered 8-cup baking dish.
  5. Mix remaining 2 Tbsp, butter, flour, remaining ¼ cup pecans, 1/8 tsp. rosemary and 2 Tbsp. brown sugar until a lumpy, course mixture forms. Sprinkle streusel mixture over top of sweet potatoes. Bake until golden and heated through, about 20 minutes. Serve immediately.

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