Twice-Baked Sweet Potato Casserole With Bacon

“If you like the natural sweetness of a sweet potato to come through, without all the added sugar and marshmallows (eck!), then you'll like this. A new regular at our Thanksgiving table. Adapted from a recipe found at Pillsbury.com Enjoy! :)”
READY IN:
2hrs
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 350°F.
  2. Line a half-sheet pan with foil or parchment paper sprayed lightly with nonstick cooking spray.
  3. Pierce sweet potatoes well and place on sheet.
  4. Bake about 1 hour 15 minutes or until tender.
  5. Remove from heat and cool until sweet potatoes are cool enough to handle. Remove skins and remove any eyes or dark spots.
  6. Meanwhile, cook bacon until crispy and crumble.
  7. Mix bread crumbs and melted butter in a small bowl. Add chopped pecans, and set aside.
  8. Mash potatoes well in a large bowl with a potato masher.
  9. Stir in chopped bacon, sour cream, 2 tablespoons butter, the onions, salt, pepper and nutmeg until well blended.
  10. Spread mixture in baking dish, or form individual servings in dish with 1/2-cup ice cream scoop or measuring cup.
  11. Sprinkle crumb mixture evenly over top.
  12. Bake 20 to 30 minutes or until thoroughly heated and bread crumbs just begin to brown.
  13. NOTES : Save prep time by using pre-cooked bacon.
  14. This casserole can be made the day before. Simply cover it and refrigerate until you're ready to bake.

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