Loaded Sweet Potato Casserole Recipe

While Ive never been a huge fan of sweet potatoes, I can confidently say that this recipe changed my mind. Typically, after a few bites, I get what the culinary world refers to as "palate fatigue," where I quickly lose interest in the dish. But with this casserole, I found myself enjoying each bite until the very end. The secret? Bacon and cheese, two ingredients with a proven track record of keeping things interesting. These savory additions elevate this dish to the point where it can easily serve as a satisfying main course. Pair it with a fresh green salad, and youve got yourself a rich, hearty dinner that's also balanced enough to feel indulgent but not over-the-top. Whether you serve it as a main dish or alongside a traditional holiday roast, this casserole is definitely worth trying. Enjoy!

Heres how you can make it yourself:

Ingredients

• 4 large orange-fleshed sweet potatoes (3 to 4 pounds)
• 1 pound thick-cut bacon, cut into -inch pieces
• cup green onions, plus more for serving
• 6 ounces sharp Cheddar cheese, shredded, divided
• cup sour cream, plus more for serving
• 1 large egg, beaten
• 2 teaspoons kosher salt
• 1 teaspoon smoked paprika
• teaspoon freshly ground black pepper

Directions

Step 1: Preheat the oven to 400F (200C). Line a baking sheet with aluminum foil. Place the sweet potatoes on the baking sheet and prick them all over with a sharp knife.

Step 2: Bake the sweet potatoes in the preheated oven until they are tender when pierced with a knife, about 1 hour. Set them aside to cool until they are manageable enough to handle. Do not turn off the oven.

Step 3: In a cold skillet, cook the bacon over medium-high heat until the fat begins to render. Stir occasionally. Reduce the heat to medium and continue cooking, stirring occasionally, until the bacon is fully browned and crispy. Drain the bacon drippings and reserve them for another use.

Step 4: Scoop the flesh of the sweet potatoes into a large mixing bowl, discarding the skins. Use a spoon to break up the sweet potato into smaller, more uniform pieces. The texture can be as smooth or coarse as you like.

Step 5: To the sweet potatoes, add half of the cooked bacon, cup of green onions, of the shredded cheese, cup of sour cream, the beaten egg, salt, smoked paprika, and black pepper. Stir until the mixture is well-combined.

Step 6: Transfer the sweet potato mixture to a shallow 2-quart baking dish, spreading it out and leaving the surface roughly textured.

Step 7: Sprinkle the remaining bacon on top, followed by the remaining of the shredded cheese.

Step 8: Return the casserole to the oven and bake until the top is golden brown and the casserole is heated through, with the edges bubbling, about 30 to 35 minutes.

Step 9: Garnish with additional sliced green onions and a dollop of sour cream before serving.

Nutrition Facts (per serving)

• Calories: 410
• Total Fat: 20g (26% Daily Value)
• Saturated Fat: 8g (42% Daily Value)
• Cholesterol: 73mg (24% Daily Value)
• Sodium: 959mg (42% Daily Value)
• Total Carbohydrate: 37g (14% Daily Value)
• Dietary Fiber: 5g (19% Daily Value)
• Protein: 19g (38% Daily Value)
• Vitamin C: 17mg (19% Daily Value)
• Calcium: 140mg (11% Daily Value)
• Iron: 1mg (7% Daily Value)
• Potassium: 1095mg (23% Daily Value)

*Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.