Print

Creamy Loaded Twice-Baked Sweet Potato Casserole: 5-Ingredient Easy Side

twice-baked sweet potato casserole - featured image
Print Recipe

A rich and indulgent side dish featuring roasted sweet potatoes stuffed with a velvety filling of cream cheese, butter, and bacon, then baked until golden and served with a garnish of green onions.

Ingredients

Scale
  • 4 large sweet potatoes (firm, smooth skin, rinsed and scrubbed)
  • 4 tablespoons unsalted butter (softened)
  • 8 ounces full-fat block cream cheese (softened to room temperature)
  • 6–8 slices thick-cut bacon (cooked crispy and crumbled)
  • 2–3 tablespoons heavy cream
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon sea salt (or to taste)
  • 1/4 teaspoon black pepper (freshly cracked)
  • 1 cup shredded sharp cheddar cheese (optional)
  • 2–3 stalks green onions (sliced thinly, for garnish)

Instructions

  1. Preheat oven to 400°F (200°C). Wash sweet potatoes and prick them several times with a fork. Roast directly on the rack or on a lined baking sheet for 45-60 minutes until soft when squeezed.
  2. Let potatoes cool for 10-15 minutes until safe to handle. Slice them in half lengthwise.
  3. Using a spoon or melon baller, scoop out the center of the potatoes, leaving about 1/4 inch of flesh attached to the skin to create a ‘boat’. Place the scooped flesh into a mixing bowl.
  4. While potatoes roast, cook bacon in a skillet over medium heat until crispy. Drain on paper towels and crumble into small pieces.
  5. To the bowl with potato flesh, add softened butter, cream cheese, heavy cream, garlic powder, onion powder, salt, and pepper. Mash until smooth. Fold in crumbled bacon and shredded cheddar cheese.
  6. Spoon the mixture back into the potato skins, piling it high.
  7. Place filled potatoes back on the baking sheet. Bake at 375°F (190°C) for 15-20 minutes until the filling is heated through and slightly golden on top.
  8. Remove from oven, sprinkle with sliced green onions, and serve immediately.

Notes

Ensure sweet potatoes are fork-tender before scooping. Cream cheese must be softened to room temperature to avoid lumps. For meal prep, you can roast and scoop potatoes ahead of time, storing them in the fridge for up to 24 hours before filling and baking. Do not freeze the baked casserole as the texture may become grainy; freeze unbaked filled potatoes if necessary.

Nutrition

Keywords: sweet potato, twice baked, casserole, bacon, cream cheese, side dish, comfort food, gluten-free, holiday recipe, easy dinner

Find it online: https://grubella.com/creamy-loaded-twice-baked-sweet-potato-casserole-5-ingredient-easy-side/