Twice Baked Sweet Potato Casserole with Crispy Bacon Recipe
  • 6 lbs. Sweet potatoes (9 large or 12 medium)
  • 8 oz bacon
  • 1/4 cup (Approximate) panko bread crumbs
  • 1 tbsp Butter, melted
  • 1/4 cup sour cream
  • 1/4 cup heavy cream
  • 1/4 cup butter, softened
  • 6 medium green onions, chopped
  • 1/2 tsp. nutmeg, ground
  • Salt and pepper to taste
  1. Preheat oven to 350 degrees. 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 for approximately 90 minutes, or until sweet potatoes are tender. Remove from heat and cool until sweet potatoes are cool enough to handle. Remove skins and remove any eyes or dark spots.
  2. Meanwhile, cook bacon until crispy and crumble. Mix bread crumbs and melted butter in a small bowl and set aside.
  3. Mash potatoes well in a large bowl with a potato masher. Stir in chopped bacon, sour cream, heavy cream, onions, butter, salt, pepper and nutmeg. Stir to combine well. Spread mixture in a greased baking dish or, for individual servings, into greased 8 oz ramekins or souffle cups. Sprinkle crumb mixture evenly over the top of potatoes.
  4. Bake for 20 to 30 minutes, or until thoroughly heated and breadcrumbs are just turning golden.
  5. To Make a day ahead:
  6. gt casserole ready to bake, cover with plastic wrap or foil and refrigerate until you are ready to heat and serve. Simplicity!
Recipe by Uncle Jerry's Kitchen at