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Loaded Sweet Potato Casserole

Loaded sweet potato casserole combines creamy mashed sweet potatoes with melted sharp cheddar, crisp bacon, and green onions. Baked until the edges bubble, it makes a hearty savory side dish with a creamy center and a cheesy topping.
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Prep Time 20 minutes
Cook Time 50 minutes
resting time 10 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the topping
  • 8 oz bacon cut into 1/2-inch pieces
  • 2 cups sharp cheddar cheese shredded
  • 4 green onions thinly sliced
For the casserole
  • 1 nonstick cooking spray for coating
  • 3 lb sweet potatoes peeled and cut into 1-inch cubes
  • 4 tbsp unsalted butter
  • 0.75 cup sour cream
  • 0.5 cup milk
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • 1 12-inch skillet
  • 1 6-quart pot
  • 1 9x13-inch baking dish

Method
 

Cook the topping
  1. Cook the bacon in a 12-inch skillet over medium heat, stirring occasionally, until crisp, 8 to 10 minutes.
  2. Transfer the bacon to a paper towel-lined plate and crumble when cool.
Make the casserole
  1. Preheat the oven to 375°F.
  2. Coat a 9x13-inch baking dish with nonstick cooking spray.
  3. Put the sweet potatoes in a 6-quart pot and cover with about 1 inch of cold water.
  4. Bring to a boil, then simmer until fork-tender, 15 to 20 minutes.
  5. Drain the potatoes well and return them to the pot.
  6. Mash with the butter, sour cream, milk, garlic powder, salt, and black pepper until creamy.
Assemble and bake
  1. Spread the mashed potatoes in the prepared baking dish.
  2. Sprinkle evenly with the cheddar and crumbled bacon.
  3. Bake until the casserole is heated through, the cheese is melted, and the edges are bubbling, 15 to 20 minutes.
  4. Scatter the green onions over the top.
  5. Let the casserole rest for 10 minutes before serving.

Notes

For the smoothest texture, drain the potatoes well before mashing. Refrigerate leftovers for 3–4 days; freezing is possible, though the texture may soften after thawing. For a dairy-free variation, use dairy-free butter, sour cream, milk, and cheddar.