Twice-baked Sweet Potato Casserole With Bacon

Total Time: 2 hrs Cook Time: 2 hrs

Ingredients

• Servings: 6
• 3 lbs sweet potatoes
• 4 ounces bacon
• 1/4 cup plain breadcrumbs
• 1 tablespoon margarine, melted
• 1 ounce pecans, chopped
• 1/4 cup sour cream
• 2 tablespoons margarine, softened
• 3 green onions, chopped
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 teaspoon ground nutmeg

Recipe

• 1 heat oven to 350°f.
• 2 line a half-sheet pan with foil or parchment paper sprayed lightly with nonstick cooking spray.
• 3 pierce sweet potatoes well and place on sheet.
• 4 bake about 1 hour 15 minutes or until tender.
• 5 remove from heat and cool until sweet potatoes are cool enough to handle. remove skins and remove any eyes or dark spots.
• 6 meanwhile, cook bacon until crispy and crumble.
• 7 mix bread crumbs and melted butter in a small bowl. add chopped pecans, and set aside.
• 8 mash potatoes well in a large bowl with a potato masher.
• 9 stir in chopped bacon, sour cream, 2 tablespoons butter, the onions, salt, pepper and nutmeg until well blended.
• 10 spread mixture in baking dish, or form individual servings in dish with 1/2-cup ice cream scoop or measuring cup.
• 11 sprinkle crumb mixture evenly over top.
• 12 bake 20 to 30 minutes or until thoroughly heated and bread crumbs just begin to brown.
• 13 notes : save prep time by using pre-cooked bacon.
• 14 this casserole can be made the day before. simply cover it and refrigerate until you're ready to bake.