Twice-Baked Sweet Potato Casserole with Bacon

• 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.
• Meanwhile, cook bacon as desired until crisp; chop. In small bowl, mix bread crumbs and 1 tablespoon butter; set aside.
• 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.
• Bake 20 to 30 minutes or until thoroughly heated and bread crumbs just begin to brown.

Nutrition Information:

• Calories 150
• (Calories from Fat 60),

• Total Fat 6g
• (Saturated Fat 3 1/2g,
• Trans Fat 0g),
• Cholesterol 15mg;
• Sodium 210mg;
• Total Carbohydrate 21g
• (Dietary Fiber 3g,
• Sugars 6g),
• Protein 3g;

• Vitamin A 360%;
• Vitamin C 15%;
• Calcium 4%;
• Iron 4%;

• 1 Starch;
• 0 Fruit;
• 1/2 Other Carbohydrate;
• 0 Skim Milk;
• 0 Low-Fat Milk;
• 0 Milk;
• 0 Vegetable;
• 0 Very Lean Meat;
• 0 Lean Meat;
• 0 High-Fat Meat;
• 1 Fat;

• 1 1/2;