Close
Tweet
Ingredients
| sweet potatoes: 3 lbs |
| bacon: 4 oz |
| bread crumbs: 1/4 cup |
| margarine (oleo): 1 Tbl (melted) |
| pecans: 1 oz (chopped) |
| sour cream: 1/4 cup |
| margarine (oleo): 2 Tbl (softened) |
| green onions - spring or scallion: 3 whole onions (chopped) |
| salt: 1/4 tsp |
| black pepper: 1/8 tsp |
| ground nutmeg: 1/4 tsp |
Twice-Baked Sweet Potato Casserole With Bacon
Credit: Food.com
User rating:
-
Prep Time
0 min -
Cook Time
120 min -
Servings
7 serving(s)
Tags
- 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.