Chef Jenn's Fully Loaded Sweet Potato Casserole
This Fully Loaded Sweet Potato Casserole is twice-baked with smoky bacon, sharp cheddar, and tangy sour cream. Creamy, savory, and comforting — the perfect holiday or potluck side.
Servings: 8
Calories: 446kcal
Ingredients
- 4 large orange-fleshed sweet potatoes 3 ½ to 4 pounds
- 1 pound thick-cut bacon cut into ½-inch pieces
- ¾ cup green onions chopped, plus more for serving
- 6 ounces sharp Cheddar cheese shredded, divided
- ½ cup sour cream plus more for serving
- 1 large egg beaten
- 2 teaspoons kosher salt
- 1 teaspoon smoked paprika
- ½ teaspoon freshly ground black pepper
Instructions
- Preheat your oven to 400°F (200°C), and line a baking sheet with foil. Prick the sweet potatoes and bake until tender, for about 1 hour. Cool slightly.
- Cook the bacon in a cold skillet over medium-high heat until crispy. Drain the fat.
- Scoop sweet potato flesh into a large bowl and break into chunks.
- Stir in half the bacon, ¾ cup green onions, ⅔ of the cheese, sour cream, egg, salt, paprika, and pepper until combined.
- Transfer the mixture into a shallow 2-quart baking dish, leaving the surface roughly textured.
- Sprinkle with remaining bacon and cheese over the top. Bake for 30–35 minutes, until golden and bubbling.
- Garnish with extra green onions and a dollop of sour cream before serving.
Notes
Chef Jenn’s Tips
- Bake the sweet potatoes directly on the foil-lined pan for maximum caramelization. You can bake them 2-3 days ahead of time, too.
- Use sharp or extra-sharp cheddar for the best flavor contrast against the sweet potatoes.
- If you like spice, add a pinch of cayenne or swap in pepper jack cheese.
Nutrition
Serving: 1g | Calories: 446kcal | Carbohydrates: 21g | Protein: 15g | Fat: 33g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 90mg | Sodium: 1143mg | Potassium: 616mg | Fiber: 3g | Sugar: 7g | Vitamin A: 17871IU | Vitamin C: 20mg | Calcium: 214mg | Iron: 1mg