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. MORE+ LESS-

By Pillsbury Kitchens

October 5, 2009

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

oz bacon (8 to 10 slices)

1/4

cup Progresso™ panko crispy bread crumbs or Progresso™ plain bread crumbs

tablespoon butter or margarine, melted

1/2

cup sour cream

1/4

cup butter or margarine, softened

medium green onions, chopped (2 tablespoons)

1/2

teaspoon salt

1/4

teaspoon pepper

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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.