These twice-baked sweet potatoes are cooked with a savory bacon, sour cream, and a green onion mixture with golden bread crumbs on top for a perfect casserole side dish.
Preparation Time
10 mins
Cooking Time
2 hr
Total Time
2 hr 10 mins
Calories
404 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Line a half-sheet pan with foil or parchment paper; spray lightly with nonstick cooking spray.
Step 2
Pierce sweet potatoes well and place on the prepared baking sheet.
Step 3
Bake in the preheated oven until tender, about 90 minutes. Remove from heat and cool until potatoes are cool enough to handle. Remove skins. Leave the oven on.
Step 4
Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble.
Step 5
Mix bread crumbs and melted butter in a small bowl and set aside.
Step 6
Mash potatoes well in a large bowl with a potato masher. Stir in chopped bacon, sour cream, onions, and softened butter. Stir to combine well. Spread mixture in a greased baking dish. Sprinkle crumb mixture evenly over the top of potatoes.
Step 7
Bake in the preheated oven until thoroughly heated and bread crumbs are just turning golden, about 30 minutes.
