Twice-Baked Sweet Potato Casserole With Bacon
Ready In: 2 hrs
Serves: 6-8
Ingredients
- 3 lbs sweet potatoes
- 4 ounces bacon
- 1⁄4 cup plain breadcrumbs
- 1 tablespoon margarine, melted
- 1 ounce pecans, chopped
- 1⁄4 cup sour cream
- 2 tablespoons margarine, softened
- 3 green onions, chopped
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon pepper
- 1⁄4 teaspoon ground nutmeg
Directions
- Heat oven to 350°F.
- Line a half-sheet pan with foil or parchment paper sprayed lightly with nonstick cooking spray.
- Pierce sweet potatoes well and place on sheet.
- Bake about 1 hour 15 minutes or until tender.
- Remove from heat and cool until sweet potatoes are cool enough to handle. Remove skins and remove any eyes or dark spots.
- Meanwhile, cook bacon until crispy and crumble.
- Mix bread crumbs and melted butter in a small bowl. Add chopped pecans, and set aside.
- Mash potatoes well in a large bowl with a potato masher.
- Stir in chopped bacon, sour cream, 2 tablespoons butter, the onions, salt, pepper and nutmeg 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.
- NOTES : Save prep time by using pre-cooked bacon.
- This casserole can be made the day before. Simply cover it and refrigerate until you're ready to bake.
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