Stuffed Apple and Bacon Sweet Potato Casserole
User Reviews
4.6
Stuffed Apple and Bacon Sweet Potato Casserole
Description
The preparation starts with baking whole sweet potatoes until soft, then scooping out about six cups of flesh. Bacon is cooked to crispness, providing smoky fat and flavor. In the bacon drippings, leeks and chopped apples are sautéed with brown sugar, sage, and rosemary until softened and lightly caramelized, adding sweetness and aromatic freshness.
The mashed sweet potato base is combined with seasonings, cheeses, the bacon, and the leek-apple mixture, resulting in a layered dish with creamy, sweet, and savory elements. Baking the casserole melds these flavors and develops a cohesive texture that balances the smooth mashed potatoes with bits of cooked bacon and melted cheese.
This casserole can serve as a hearty side or a main vegetarian option if bacon is omitted. Its combination of fresh herbs and sweet components makes it a distinctive addition to comfort food menus.
Ingredients
- 4-6 sweet potato about 6 cups) of mashed sweet potatoes, medium
- 8 lices Bacon chopped, thick-cut
- 2 medium leek washed well, trimmed of tough edges and sliced thinly (about 1/2 - 1 cup
- 1 large apple cored, peeled and chopped (about 1 cup, honey crisp
- 1 teaspoon brown sugar
- 1 tablespoon sage chopped, fresh
- ½ tablespoon rosemary chopped, fresh
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup cheddar cheese shredded sharp
- ½ cup Monterey jack cheese or Fontina cheese, shredded
Instructions
- Preheat the oven to 400 degrees F. Wash and dry the sweet potatoes. Prick each potato four or five times and place on a foil-lined baking sheet (to catch any syrupy drips in the oven). Bake for an hour or so until tender. Let the potatoes cool until they can be handled easily without burning your little fingers.
- In a skillet, cook the bacon until crisp. Remove the bacon pieces to a paper-towel lined plate, leaving a teaspoon or so of drippings in the skillet and removing any excess grease.
- Over medium heat, add the leeks, apples, brown sugar, sage and rosemary to the skillet. Lightly season with salt and pepper.
- Cook, stirring often, until the leeks and apples have softened and caramelized slightly, 7-10 minutes.
- Cut the sweet potatoes in half and scoop out the flesh into a large bowl (you'll want about 6 cups or so). Add the 1 teaspoon salt and 1/2 teaspoon pepper and mash the sweet potato filling with a fork or potato masher until it's as smooth as you like it. Add about 3/4 of the cheese, bacon and leek/apple mixture, reserving a bit of everything to sprinkle on top. Stir lightly to combine. Add additional salt and pepper to taste, if needed.
- Lightly grease a 3-quart (or so) baking dish and spread the sweet potato mixture evenly in the pan.
- Sprinkle the rest of the bacon, leek mixture and cheese over the top. Bake for 15-20 minutes until hot. Serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 382kcal | 19% |
| Carbohydrates | 42g | 14% |
| Protein | 11g | 22% |
| Fat | 19g | 29% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 37mg | 12% |
| Sodium | 709mg | 30% |
| Fiber | 6g | 24% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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