Recipe for Sweet Potato Casserole with Bacon and Cheese

A serving of loaded sweet potato casserole topped with sour cream, chopped green onions, bacon, and cheese on a white plate with a fork.

Recipe for Sweet Potato Casserole with Bacon and Cheese

This sweet potato casserole brings a savory twist with bacon and melted cheese layered into creamy sweet potatoes. It bakes into a rich, comforting dish that works well for holidays or special dinners.

Course Side Dish, Sides

Cuisine American, International

Keyword brown sugar, casserole dish, mash, mash sweet potatoes, pecan, pecan topping, sweet potato casserole, sweet potato casserole recipe, sweet potato mixture, sweet potatoes, topping

Prep Time 15

Cook Time 1 35

Servings Servings

Calories 332kcal

Author Zuzana Paar

Equipment

1 Baking Dish or Casserole Dish
1 Potato Masher
1 Mixing Bowl
1 Knife

Ingredients

2 Pieces Sweet potatoes large, about 1¾–2 pounds
½ Pound Bacon diced, thick-cut
⅓ Cup Green Onions chopped
1 Tablespoon Green Onions
3 Ounces Sharp Cheddar shredded and divided
¼ Cup Sour Cream plus more for serving
1 Egg small, beaten (or half a large egg)
1 teaspoon Kosher Salt
½ teaspoon Smoked Paprika
¼ teaspoon Black Pepper freshly ground

US Customary - Metric

Instructions

Preheat oven to 400°Fahrenheit (200°Celsius), line a baking sheet, and prep potatoes, bacon, green onions, cheese, and egg.
Pierce and bake whole sweet potatoes about 1 hour until very soft, then cool slightly.
Scoop out the flesh and mash until mostly smooth with a little texture.
Cook bacon over medium heat until crisp, then drain and set aside.
Mix potatoes with half the bacon, onions, cheese, sour cream, egg, and seasonings, transfer to a dish, top with remaining bacon and cheese, and bake 30–35 minutes until bubbly.

Notes

Drain the sweet potatoes well after cooking: Extra water in the mash makes the casserole too soft and wet. Let them sit in the colander for a minute or two to release steam before mashing.
Let the mash cool before adding the egg: If the sweet potato mixture is too hot when you mix in the egg, it can start to cook unevenly. Letting it cool for a few minutes first keeps the texture smooth.
Use room temperature sour cream: Cold sour cream does not mix as smoothly into the warm mash. Taking it out of the fridge while the sweet potatoes cook makes blending easier.

Nutrition