If you are a fan of sweet potatoes dive into this twice baked sweet potato casserole! It has a bacon topping so it offers that savory sweet potato component we love. This is a fun twist to a classic sweet potato casserole for the holiday season!
Table of contents
You will cook sweet potatoes, mash and then use a cookie scoop to create mounds, that you top with pecans and bacon, and bake for a second time.
A casserole dish that is the perfect side dish for a weeknight dinner or the ultimate holiday side dish recipe. Give this sweet potato casserole with bacon a try tonight.
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🍠 Why This Recipe Works
- Simple Ingredients
- Savory Flavor
- A Sweet Potato Casserole Recipe that stands out from the recipe
- Can be switched over to add a brown sugar topping for a sweet take
- Can pre-make the dish and bake right before serving
🧈 Main Ingredients
Sweet Potatoes | Twice Baked sweet potatoes need sweet potatoes to be the star of the show!
Bacon | Cook up quality bacon and use that to add even more savory flavor to this sweet potato casserole dish.
Butter, Sour Cream | Here is where you get a lot of savory in this sweet potato recipe. I love a sweet potato casserole with marshmallows and such, but savory is always my first pick!
Panko Bread Crumbs | This is the feature on the top of the casserole as well as pecans for a nice crunch in texture.
🍽️ How To Make
Start by preheating your oven and baking your sweet potatoes on a baking sheet for 1 1/2 hours or until they are tender and cooked through.
Once done, allow potatoes to cool and then peel off the skins. Place the sweet potatoes in a bowl.
Mash your sweet potatoes and then add in bacon (save some for topping) sour cream, butter, salt, pepper, and blend.
Use a large ice cream scoop and make mounds of sweet potatoes that you place in your baking dish.
Top with breadcrumbs that were mixed with butter, and sprinkle bacon and pecans if desired.
Bake in the oven for 20-30 more minutes or until the breadcrumbs have become golden in color.
📍 Expert Tips
Sweet Version | Not looking for a savory potato recipe? Go ahead and whip up the potatoes and add butter and a teaspoon of cinnamon into the potatoes as you blend. Spoon up and then top with brown sugar, and then pecans and bake.
Canned Sweet Potatoes | If you wanted to use canned potatoes you probably could. I have never attempted canned sweet potatoes in replace of fresh baked. But you could mash and try.
Toppings | Skip the pecans if you want. It just adds extra crunch along with the breadcrumbs.
Make-Ahead | You can prep the casserole and then once it is ready to go in the oven to bake, instead you can cover and place in the fridge overnight. Then in the morning when you are ready toss in oven to bake up.
It will take longer since the dish is chilled instead of warm. This is a wonderful make-ahead holiday side dish to make for your big feast.
For this sweet potato recipe you will bake the potatoes just like a baked potato. Make sure to puncture with a knife before cooking in the oven, so the potato doesn’t blow up as it bakes.
Yams and sweet potatoes get confused to be the same thing often. Yams are a different type of flavor and the skins are a lot more tree bark like. While they may look similar the flavor is undeniable they are different.
Washing all produce before using in baking or peeling and slicing is always a good idea. Wash off any debris and such that are on the outside of the sweet potato.
More Delicious Side Dishes
- Rainbow Bean Salad
- Green Bean Casserole
- Creamed Corn
- Air Fryer Carrots with Butter
- Old Fashioned Potato Salad
- 6 pounds sweet potatoes, scrubbed and pierced
- 10 slices bacon, cooked and crumbled
- ¼ cup panko breadcrumbs or regular breadcrumbs
- 1 tablespoon butter, melted
- ½ cup sour cream
- ¼ cup butter softened
- ¼ cup chopped pecans, for topping (Optional)
- ½ teaspoon salt
- ¼ teaspoon pepper
- Start by preheating your oven to 350 degrees.
- Wash and prep your sweet potatoes, leaving a knife cut in the center of each potato Place on a baking sheet that is lined with aluminum foil or parchment paper.
- Bake for 1 - 1 1/2 hours or until your sweet potatoes are tender and fully cooked. Remove from oven and allow to cool a bit.
- When you are able to touch with your hands, peel the skins off the sweet potatoes and place the flesh of potatoes in a bowl.
- Add in all but 2 tablespoons of the cooked chopped bacon, sour cream, 1/4 cup butter, and salt and pepper. Mash up the sweet potatoes until creamy.
- Then with an ice cream scoop, drop mounds of the sweet potatoes into a greased 9x13 casserole dish.
- Repeat till all the sweet potatoes are used. Then in a bowl mix 1 tablespoon melted butter and panko breadbrumbs together. Sprinkle over casserole.
- Then add remaining bacon, and pecans if you want
- Pop in the oven at 350 degrees and bake 20-30 minutes or until the breadcrumbs are golden brown.
You can double the recipe if you plan to serve a crowd.
I have not tried but you could try to use canned sweet potatoes. Just mash up and then form balls and bake.
This is a savory sweet potato recipe. You could make it sweet by adding butter and cinnamon when you mash. Then the topping with a brown sugar mixture instead of bacon and breadcrumbs.
You can make this casserole a day in advance and store it in the fridge. Then place in oven and heat until warmed through. It will take a bit longer since you are heating it from fully being cold.
Feel free to freeze leftover sweet potato baked casserole for up to three months.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 344Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 28mgSodium: 406mgCarbohydrates: 51gFiber: 8gSugar: 15gProtein: 9g
This information is automatically calculated by third-party software, including but not limited to the Create or Bake Me Some Sugar. For accurate nutrition, I suggest running the ingredients in your own system to get a more accurate reading. Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.