If you are a fan of sweet potatoes this Twice Baked Sweet Potato Casserole is amazing! It has a bacon topping so it offers that savory sweet potato component we love. This is a fun twist to a classic sweet potato casserole for this Thanksgiving or Christmas holiday table! A casserole dish that is the perfect side dish for a weeknight dinner or the ultimate holiday side dish recipe. Give this sweet potato casserole with bacon a try tonight.
INGREDIENTS NEEDED TO MAKE IT
- Sweet Potatoes
- Onion
- Shredded Italian Cheese Blend
- Whole Milk
- Egg
- Dried Italian Seasoning
- Salt
- Black Pepper
- Panko
- Parmesan Cheese
- Bacon Crumbles
- Chopped Basil (Garnish)
HOW DO YOU PREPARE TWICE BAKED SWEET POTATO CASSEROLE?
Preheat oven to 400 degrees F. Prick each sweet potato with a fork and wrap each potato in aluminum foil. Place them on a baking sheet. Bake for 50-60 minutes until they are soft. Let stand until cool enough to handle.
Meanwhile, melt 2 Tbsp of butter in a small saucepan. Add the onion, and cook, stirring occasionally, until tender, about 2 minutes.
Once the sweet potatoes are cooled peel the skin off and put it in a bowl. Add 4 Tbsp of butter and mash with a potato masher. Stir in onions, Italian shredded cheese, milk, egg, dried Italian seasoning, salt, and pepper.
Stir in onions, Italian shredded cheese, milk, egg, dried Italian seasoning, salt, and pepper.
Combine the ingredients.
Melt the remaining Tbsp of butter in a small saucepan. Combine the butter, panko, and parmesan cheese.
Melt the remaining Tbsp of butter in a small saucepan. Combine the butter, panko, and parmesan cheese.
Bake uncovered until lightly browned 20- 30 minutes. Top with bacon and chopped basil.
WHAT DO SERVE WITH TWICE BAKED SWEET POTATO CASSEROLE?
This sweet and delicious side dish pairs well with so many other favorite foods. It’s a must on our Thanksgiving table, along with Tender and Juicy Oven Baked Turkey Legs , Creamed Spinach, and Maple Roasted Carrots. I also enjoy serving this when I have a large Sunday meal. It’s delicious alongside Parmesan Crusted Chicken Breasts or Tender Bacon Wrapped Beef Tenderloin.
HOW DO YOU STORE AND REHEAT TWICE-BAKED SWEET POTATO CASSEROLE?
Store leftovers in an airtight container for up to 4 days. To reheat leftovers there are three possible methods including stovetop, oven, or microwave.
OVEN METHOD
One benefit of reheating using the oven is that the baking dish allows the potatoes to be reheated in an even layer which keeps them from drying out. To further avoid dryness don’t skimp on the butter and milk. Adding a dash of cream or milk, and some more butter to the dish before baking. Preheat the oven to 350 degrees and reheat the potatoes until they’re warm throughout—the potatoes should reach 165 degrees before serving.
MICROWAVE METHOD
If you’re in a pinch, you can use a microwave to reheat your sweet potatoes. Scoop the potatoes into a microwave-safe dish and cover them with plastic wrap or a wet paper towel. Then heat the sweet potatoes in two-minute increments, mixing after each one. Repeat the process until the potatoes are heated through and have reached a safe internal temperature of 165 degrees.
STOVETOP METHOD
Store them in a heatproof bowl after cooking; when it’s time to warm them up, place the bowl over a pot of simmering water. Add an extra splash of cream or milk, and another pat of butter to ensure the sweet potatoes don’t dry out. Stir them a few times until everything is warmed through.
Twice Baked Sweet Potato Casserole
Equipment
- 9 x 13 inch Baking Dish
Ingredients
- 2 Pounds Sweet Potatoes (4)
- 7 Tbsp Butter
- 1 Onion (minced)
- 1 Cup Italian Cheese Shredded, Blend
- 1/2 Cup Whole Milk
- 1 Egg (lightly beaten)
- 1 tsp Italian Seasoning
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
- 1/2 Cup Panko
- 1 Tbsp Parmesan Cheese (grated)
- ½ Pound Bacon Crisp Crumbled Pieces
- 2 Tbsp Basil Chopped Fresh (garnish)
Instructions
- Preheat oven to 400 degrees F. Prick each sweet potato with a fork and wrap each potato in aluminum foil. Place them on a baking sheet. Bake for 50-60 minutes until they are soft. Let stand until cool enough to handle.
- Meanwhile, melt 2 Tbsp of butter in a small saucepan. Add the onion, and cook, stirring occasionally, until tender, about 2 minutes.
- Once the sweet potatoes are cooled peel the skin off and put it n a bowl. Add 4 Tbsp of butter and mash with a potato masher. Stir in onions, Italian shredded cheese, milk, egg, dried Italian seasoning, salt, and pepper.
- Melt the remaining Tbsp of butter in a small saucepan. Combine the butter, panko, and parmesan cheese. Toss these ingredients to coat in the butter. Sprinkle over the sweet potato mixture.
- Bake uncovered until lightly browned 20- 30 minutes. Top with bacon and chopped basil.
