JOIN! 12 Weeks for $1

Sweet Potato and Shallot Casserole with Fennel Seed

8 Servings

1½ hours 25 minutes active, plus cooling

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

This is a savory alternative to the sweet potato confection often served at the holiday table. Shallots, thyme, fennel seed and mustard balance the natural sugars in the sweet potatoes, and a cheese and breadcrumb topping add crisp texture. We couldn’t resist finishing the casserole with a drizzle of honey or sorghum syrup to pull it all together. If you own a mandoline, it makes quick work of slicing the shallots and sweet potatoes. Use the small holes on a box grater to shred the cheese; fine shreds better integrate with the breadcrumbs than coarse shreds. You can prepare the recipe through the baking, then let cool, cover and refrigerate for up to two days. To finish, allow the casserole to stand at room temperature while the oven heats to 425°F, then make the cheese-breadcrumb mixture, top and bake as directed.




Don't use extra-large sweet potatoes. Try to choose ones that are 2 to 3 inches in diameter. And don't use fine breadcrumbs. The coarse, fluffy texture of panko makes for a light, crisp topping.

1½ hours

25 minutes active, plus cooling


  • 6

    tablespoons (¾ stick) salted butter, melted, plus more for baking dish

  • 4

    tablespoons extra-virgin olive oil, divided


Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe


and get access to all of our recipes and articles online, as well as in print.

How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.

Claudia H.
December 28, 2023
Worth the effort!
This was the vegetable standout at Christmas dinner. A little unexpected - savory, crunchy, and complex without being busy.
Amy J.

Another great recipe to make for Thanksgiving (or anytime really). It’s something a little different from the regular white potato gratin and full of flavor.

Jennifer R.

Really wonderful and the perfect savory sweet potato recipe. Have made the last two thanksgivings (to different groups) and everyone devoured it!

Gary B.

I served this recipe yesterday for Thanksgiving and it was a fan favorite. I used a mandoline (with cut gloves) to produce 1/8" thin slices of both the potatoes and shallots. It always takes me much longer to prepare Milk Street recipes than suggested and this was no exception. I wasn't time crunched as I prepared the day before, but I caution that slicing four lbs. of potatoes and a pound of shallots took quite awhile.