Twice-Baked Sweet Potato Casserole with Bacon

For a change from regular mashed potatoes, try this hearty dish made with roasted sweet potatoes and bacon.

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Servings 18

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( 166 ) Ratings

166 Ratings

5 Stars 11%

4 Stars 13%

3 Stars 16%

2 Stars 22%

1 Stars 14%

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ingredients 9
Prep Time 15 min
Total Time 2 hr 10 min

Ingredients

6: lb dark-orange sweet potatoes (9 large or 12 medium)

8: oz bacon (8 to 10 slices)

1/4: cup Progresso® panko crispy bread crumbs or Progresso® plain bread crumbs

1: tablespoon butter or margarine, melted

1/2: cup sour cream

1/4: cup butter or margarine, softened

2: medium green onions, chopped (2 tablespoons)

1/2: teaspoon salt

1/4: teaspoon pepper

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Directions

1 Heat oven to 350°F. Line 15x10x1-inch pan with foil; spray 13x9-inch (3-quart) glass baking dish with cooking spray. Pierce sweet potatoes several times with fork. Place in pan. Bake about 1 hour 15 minutes or until tender. Cool 10 minutes. When potatoes are cool enough to handle, peel potatoes and cut out any eyes or dark spots.
2 Meanwhile, cook bacon as desired until crisp; chop. In small bowl, mix bread crumbs and 1 tablespoon butter; set aside.
3 In large bowl, mash potatoes with potato masher. Stir in chopped bacon, sour cream, 1/4 cup butter, the onions, salt and pepper until well blended. Spread mixture in baking dish, or form individual servings in dish with 1/2-cup ice cream scoop or measuring cup. Sprinkle crumb mixture evenly over top.
4 Bake 20 to 30 minutes or until thoroughly heated and bread crumbs just begin to brown.