Twice Baked Sweet Potato Casserole with a bacon topping is the ultimate sweet potato recipe. A savory sweet potato recipe that is loaded with bacon, Panko bread toppings, and creamy mashed sweet potato mounds underneath.
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.
Notes
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.