Egg, Ham & Sweet Potato Casserole

Are you tired of the same old traditions like I am? It feels like I’ve had the same meals at the same holidays forever. Of course, they’re always good and we stick with them because they’re easy and the tradition. This year, I’ve decided that’s not a good enough reason. It’s time to break free! My idea of meals is ever evolving and that means I’ve thrown out the concept of having meat, starch, and a vegetable at every meal. Instead, I have exactly what I’m craving.

I’m also teaching myself to forget what is normal for a holiday and instead do whatever feels right. And for Easter, a brunch hits the spot. The main course this year is an updated egg, ham, and roasted sweet potato casserole. It’s topped with a cheese and a creamy white sauce. Mouth watering yet?

Top down view of egg and sweet potato casserole sitting in white ramekin dishes with bowl of parsley to the side all on wood surface

Many of us still have bad dreams – or maybe fond memories? – of casseroles from the ’90s. I feel like if you didn’t have a Taste of Home magazine perched on your coffee table, who were you? Especially in the Midwest, at church potlucks, family gatherings, and weeknight meals, moms were always trying out some new casserole. Some of them were great and some were kind of gross.

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An egg casserole can go either way, but it’s the only casserole I crave. Can I get an amen from those of you who are in the same boat? I mean, if you think about it, it’s a complete breakfast all in one pan. Versatile!

Hand holding fork full of egg, ham, and sweet potato casserole with extra casserole dishes in background

To update the traditional recipe, I reconstructed all the things that make the original so tasty. You won’t find any cans of who knows what in this recipe! Clean, whole ingredients are best:

  • Fresh eggs
  • Sweet potatoes
  • Nitrate-free ham
  • Sharp, aged cheddar cheese
  • Creamy whole milk white sauce

Egg casseroles either have bread or potatoes. For me, bread seems like a filler, so I opt for potatoes. The ’90s meant convenience foods which often translated into frozen shredded potatoes (yikes!). To update this, I incorporated sweet potatoes instead. When cubed and roasted, they maintain their texture and provide a very welcome sweet flavor.

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Plus, sweet potatoes offer more nutrients, less starch, and better flavor than shredded potatoes. Roasting them brings out their best quality: those caramelized browned edges. Yum!

Close up view of brown bits of egg casserole baked in individual ramekin and topped with parsley on a wood surface

Ham is an easy choice to provide that crucial element of protein. The salty, smoked flavor pairs well with sweet potatoes. Personally, I try to buy non-cured hams, and the reason is simple. Oftentimes, ham is cured using many nitrates and other preservatives. Neither of these are good for your body and really take away the flavor of the ham. Now that seems silly doesn’t it?

Bonus: this recipe can be made in one large casserole dish or in individual ramekins. Since I’m serving this for an Easter brunch this year, I’m opting for individual servings. Either way gets you the same amazing flavor!

Top down view of egg casserole in individual ramekin contains sitting on metal baking tray with bowl of parsley to the side all on wood surface

Watch how to make this egg, ham & sweet potato casserole:

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Top down view of egg, ham, and sweet potato casserole in small white ramekin dishes with towel all on wood surface

Egg, Ham & Sweet Potato Casserole

  • Author: Kaleb Wyse
  • Prep Time: 10 minutes
  • Cook Time: 1 hour, 10 minutes
  • Total Time: 1 hour, 20 minutes
  • Yield: 12 servings 1x
  • Category: Casserole
  • Method: Baking
  • Cuisine: American


This egg, ham and sweet potato casserole is a true comfort dish. It’s creamy, saucy, and perfect for serving in either one large pan or individual servings!



For the casserole

  • 3 pounds sweet potatoes
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 1/2 pounds ham, cubed into 1/4 inch pieces
  • 4 ounces sharp white cheddar cheese, shredded
  • 8 hard boiled eggs

For the sauce

  • 4 tablespoons butter
  • 4 tablespoons flour
  • 1 3/4 cup whole milk, room temperature
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 cup sour cream


For the potatoes

  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Cube washed sweet potatoes into 1/4-inch pieces. Place on baking sheet. Drizzle with olive oil and mix to evenly coat the potatoes. Spread into an even layer. Sprinkle with salt and pepper.
  3. Roast in the preheated oven until browned and tender, 25-35 minutes.
  4. Remove from oven and set aside to cool. Reduce oven to 350 degrees Fahrenheit.

For the white sauce

  1. In a saucepan, melt the butter over medium heat.
  2. Once melted, add the flour and whisk to incorporate. Continue to cook until the mixture coats the bottom of the saucepan and the raw flour smell has subsided, 1 minute.
  3. Slowly add the milk, a few tablespoons at a time, whisking until smooth between each addition.
  4. When the milk is added and sauce is smooth, whisk in the salt, pepper and sour cream. Set aside.

To assemble

  1. Spray 12 8-ounce ramekins or one 9×13 inch pan with nonstick baking spray.
  2. Evenly fill the ramekins or pan with the prepared sweet potatoes and then the ham. Dice the hard boiled eggs and add on top. Sprinkle on a small amount of cheese. Pour the prepared white sauce over top, spreading slightly to ensure it’s distributed throughout the casserole. Top with the remaining cheese and place on a parchment-lined baking sheet.
  3. Bake until the casserole is warmed through and the cheese has browned on top, 25-35 minutes.
  4. Remove from oven and serve.


  • Serving Size: 1 serving
  • Calories: 428
  • Sugar: 6.8g
  • Sodium: 522.3mg
  • Fat: 22.2g
  • Saturated Fat: 9.9g
  • Trans Fat: 0.1g
  • Carbohydrates: 28.6g
  • Fiber: 3.5g
  • Protein: 27.8g
  • Cholesterol: 208.9mg

Keywords: brunch, casserole

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