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Spicy Sweet Potato Casserole

Nathan Congleton / TODAY

Chef notes

I love this recipe because it takes my dad's amazing stuffing recipe that I’ve been devouring for 25+ years and turns it into a servable dish that is mobile and not dependent on being stuffed into a turkey. It’s sweet (thanks to the sweet potatoes), spicy (thanks to the habaneros) and savory (thanks to the pork). The best part about it is that you can make it days in advance, freeze it and it reheats perfectly. You can also use the leftovers the next day for a great breakfast hash.

Technique tip: Generously coat your casserole dish with melted to butter to avoid sticking and add flavor.

Swap option: Make it gluten-free by removing the breadcrumbs, or make it vegan by using tofu instead of ground pork.


  • 4-6 sweet potatoes, small dice (4 cups)
  • 2 pounds ground pork
  • 1 medium Spanish onion, small dice (2 cups)
  • 4 tablespoons minced garlic
  • 2 whole habaneros, minced
  • 2 cups vegetable oil
  • 1/2 pound butter, melted and divided
  • salt and pepper, to taste
  • 1/2 cup roughly chopped parsley
  • 3 cups large (1/4-inch cubes) breadcrumbs
  • 3 cups turkey gravy



In a large mixing bowl, combine sweet potatoes, ground pork, onions, garlic, habaneros, oil and 1/4 pounds of melted butter. Season with salt and pepper. Mix all ingredients until fully incorporated and equally distributed. Place on tin foil-lined and oiled baking sheet.


Roast at 375 F for 40 minutes or until dark golden brown and charred, remove from oven and let cool for 10 minutes.


In a large mixing bowl, combine roasted ingredients with parsley, breadcrumbs and gravy, and mix until all gravy is soaked into the vegetables and meat.


Pour 1/4 pound of melted butter as base for casserole dish, place mixed vegetables/meat into dish and compact.


Bake at 350 F for 25 minutes or until the edges start to crisp and the top of the casserole starts to get dark brown.


Remove from oven, let cool for 15 minutes and enjoy!