American·Side Dish
Loaded Sweet Potato Casserole
A savory, smoky twist on the classic sweet potato dish, this version replaces the traditional marshmallow topping with the flavors of a loaded baked potato: crisp bacon, sharp cheddar cheese, tangy sour cream, and fresh green onions.
Prep
15m
Cook
95m
Total
110m
Serves
8
Method
- 01
Preheat oven to 400°F (200°C). Prick the sweet potatoes on both sides with a knife and place them on a baking sheet. Roast for about 1 hour, or until tender when tested with a thin knife. Let cool until safe to handle.
Watch · 0:25
- 02
Place chopped bacon in a cold pan over medium-high heat. Once it starts to sizzle, reduce heat to medium and cook, stirring occasionally, until the fat renders out and the bacon appears foamy and crisp. Drain the bacon in a strainer, reserving the fat for another use.
Watch · 1:44
- 03
Slice the roasted sweet potatoes open and scoop the flesh into a large bowl. Use a spatula or spoon to break the potatoes into chunks. Do not over-mash; keep the texture somewhat coarse and uneven.
Watch · 2:40
- 04
To the potatoes, add salt, black pepper, smoked paprika, the beaten egg, and sour cream. Stir in half of the cooked bacon, most of the green onions, and about two-thirds of the shredded cheddar cheese. Mix thoroughly until evenly combined.
Watch · 3:17
- 05
Transfer the mixture into a 2-quart baking dish. Do not smooth the top; leave a rough, craggy surface for better texture. Top with the remaining bacon and the rest of the shredded cheese.
Watch · 4:32
- 06
Bake at 400°F (200°C) for 30 to 35 minutes until the cheese is melted and the edges are bubbling. Garnish with additional fresh green onions and serve with a dollop of sour cream if desired.
Watch · 5:44
From Chef John
“When your bacon looks foamy, it's almost done, homie.”
“You are, after all, the Jesus of your cheeses.”
“Smoked paprika, also known as the bacon of spices.”