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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 cheese and a creamy white sauce. Is your mouth watering yet?
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.
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!
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.
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!
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!
Watch how to make this egg, ham & sweet potato casserole
Egg, Ham & Sweet Potato Casserole
Ingredients
For the casserole
- 3 lb sweet potatoes
- 2 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 ½ lb ham cubed into ¼-inch pieces
- 4 oz sharp white cheddar cheese shredded
- 8 hardboiled eggs
For the sauce
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 1 ¾ cups whole milk room temperature
- ½ tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 cup sour cream
Instructions
For the potatoes
- Preheat the oven to 425°F.
- Cube washed sweet potatoes into ¼-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 black pepper.3 lb sweet potatoes, 2 tbsp olive oil, 1 tsp kosher salt, ½ tsp freshly ground black pepper
- Roast in the preheated oven until browned and tender, 25-35 minutes.
- Remove from oven and set aside to cool. Reduce oven to 350°F.
For the white sauce
- In a saucepan, melt the butter over medium heat.4 tbsp unsalted butter
- 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.4 tbsp all-purpose flour
- Slowly add the milk, a few tablespoons at a time, whisking until smooth between each addition.1 ¾ cups whole milk
- When the milk is added and the sauce is smooth, whisk in the salt, black pepper, and sour cream. Set aside.½ tsp kosher salt, ½ tsp freshly ground black pepper, 1 cup sour cream
To assemble
- Spray 12 8-ounce ramekins or one 9×13 inch pan with nonstick baking spray.
- Evenly fill the ramekins or pan with the prepared sweet potatoes and then the ham. Dice the hardboiled eggs and add them on top. Sprinkle on a small amount of cheese. Pour the prepared white sauce over the top, spreading slightly to ensure it’s distributed throughout the casserole. Top with the remaining cheese and place on a parchment-lined baking sheet.1 ½ lb ham, 8 hardboiled eggs, 4 oz sharp white cheddar cheese
- Bake until the casserole is warmed through and the cheese has browned on top, 25-35 minutes.
- Remove from the oven and serve.
Your artistic excellence and attention to every possible aspect of healthy yet delicious food from garden to table along with gardening tutorials makes it easy for everyone to be great at entertaining and impressing our guests. Remarkable and very much appreciated not only nationally but worldwide. Thank you Wyse Guide. Keep on keeping on son. Peace.
Love your cooking tips. Ty for sharing. Do u have a cookbook I might purchase?
Be blessed
Can I assemble this a day ahead of time before cooking?
This was so easy to make. The white sauce wasn’t heavy and super delicious! Each ingredient plays well of the others to make an amazing flavor!
Soooooo yummy, family was happy with this casserole!! I made a lower fat version by replacing the olive oil with avocado oil, using 2% milk, and not using sour cream. Still very delicious!!