Sweet Potatoes Turned into a Loaded Casserole

Rectangular dish filled with sweet potato casserole topped with bacon, shredded cheese, and chopped green onions. Spoon rests in the casserole. Sunflowers and orange napkin are nearby.

Sweet Potatoes Turned into a Loaded Casserole

This loaded sweet potato casserole is packed with sharp cheddar, bacon, green onions, smoked paprika, and sour cream. It bakes until golden and bubbling for a rich, savory side dish without marshmallows.

Course Side Dish, Sides

Cuisine American, International

Keyword baking dish, baking sheet, brown, casserole, casserole dish, cheddar, cheddar cheese, loaded sweet potato casserole, marshmallow, pecan, preheat, savory, side dish, sour cream, sweet potato casserole, sweet potato casserole recipe, sweet potatoes, topping

Prep Time 15

Cook Time 1 35

Servings Servings

Calories 364kcal

Author Zuzana Paar

Equipment

Ingredients

4 Pieces Sweet Potatoes 3½–4 pounds, large orange-fleshed
1 Pound Thick-cut Bacon chopped
¾ Cup Green Onions sliced
6 Ounces Sharp Cheddar Cheese shredded (divided)
½ Cup Sour Cream
1 Large Egg beaten
2 teaspoons Salt kosher
1 teaspoon Smoked Paprika
½ teaspoon Black Pepper freshly ground

US Customary - Metric

Instructions

Preheat oven to 400°Fahrenheit (204°Celsius), prick the sweet potatoes, and bake for about 1 hour until tender.
Cook the bacon until crisp, then drain and prepare the green onions and cheddar.
Mash the sweet potatoes, mix with the filling ingredients, spread into a baking dish, and top with the remaining bacon and cheese.
Bake for 30 to 35 minutes until golden and bubbly, then let rest for a few minutes before serving.

Notes

Cool the sweet potatoes for at least 15 minutes before scooping. Steam from hot flesh will water down the filling before the other ingredients have even gone in, making the mixture harder to keep chunky.
This casserole assembles through step three, covers well, and refrigerates overnight before the second bake. Add 5 to 8 extra minutes to the bake time if it is going in cold from the fridge.
A handful of roughly chopped pecans scattered over the top alongside the remaining cheese and bacon before the second bake adds a crunch that contrasts well with the creamy filling underneath.
Starting the bacon cold in the skillet rather than dropping it into a hot pan renders the fat out slowly and produces crispier bacon with more usable drippings. Save a tablespoon of those drippings if you want to stir extra flavor into the filling.

Nutrition