Thanksgiving Sweet Potato Casserole


  • 4 large sweet potatoes uncooked or 6 cups mashed cooked sweet potatoes
  • 1 tablespoon oil
  • 4-5 slices ham, cooked and chopped into small pieces
  • 1 large onion, thinly sliced
  • 1 teaspoon thyme
  • 1 teaspoon marjoram
  • 4 tablespoons unsalted butter, melted
  • 1 1/2 cups Swiss or Gruyere cheese, shredded and divided
  • 1/2 cup heavy whipping cream
  • 1 large egg
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon ground black pepper


  1. Preheat the oven to 350 degrees F.
  2. Butter a 9×13-inch baking dish.
  3. If using raw potatoes, peel them and chop them into cubes. Then, in a big pot of boiling salt water, cook until soft and a fork goes through them, about 12-15 minutes. Drain and mash them.
  4. Place the mashed potatoes in a large bowl.
  5. In a large skillet over medium heat, add the oil and the ham until heated, about 4-5 minutes.
  6. Add the onion to the ham mixture and cook, stirring frequently, until golden brown, about 10 minutes.
  7. Stir the thyme and the marjoram into the ham mixture and transfer the skillet away from the heat.
  8. Add the cooked ham mixture, the butter, 1 cup of the cheese, the heavy cream, the egg, the salt, and the pepper to the mashed potatoes and stir to combine.
  9. Spoon the potato mixture into the prepared baking dish.
  10. Bake until heated through, about 30 minutes.
  11. Sprinkle the remaining cheese over the potatoes and bake until melted, about 5 minutes.
  12. Serve warm.

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