Twice-Baked Sweet Potato Casserole with Bacon

Ingredients

  • 6 lb dark-orange sweet potatoes (9 large or 12 medium)
  • 8 oz bacon (8 to 10 slices) 
  • 1/4 cup Progresso™ panko crispy bread crumbs or Progresso™ plain bread crumbs 
  • 1 tablespoon butter or margarine, melted
  • 1/2 cup sour cream
  • 1/4 cup butter or margarine, softened
  • 2 medium green onions, chopped (2 tablespoons)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

1 _ Heat oven to 350°F. Line 15x10x1-inch pan with foil; spray 13x9-inch (3-quart) glass baking dish with cooking spray. Pierce sweet potatoes several times with fork. Place in pan. Bake about 1 hour 15 minutes or until tender. Cool 10 minutes. When potatoes are cool enough to handle, peel potatoes and cut out any eyes or dark spots.

2 _ Meanwhile, cook bacon as desired until crisp; chop. In small bowl, mix bread crumbs and 1 tablespoon butter; set aside.

3 _ In large bowl, mash potatoes with potato masher. Stir in chopped bacon, sour cream, 1/4 cup butter, the onions, salt and pepper until well blended. Spread mixture in baking dish, or form individual servings in dish with 1/2-cup ice cream scoop or measuring cup. Sprinkle crumb mixture evenly over top.


4 _ Bake 20 to 30 minutes or until thoroughly heated and bread crumbs just begin to brown.

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