Twice Baked Sweet Potato Casserole

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 the holiday season! It's 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.

Prep Time15

Cook Time50

Total Time1 30

Course: Side Dish

Cuisine: American

Keyword: Twice Baked Sweet Potato Casserole

Servings: people

Calories: 439kcal

Author: George - U Keep Cooking

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.

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