Description
This Savory Sweet Potato Casserole is a flavorful twist on a classic comfort dish, combining creamy mashed sweet potatoes with crispy bacon, caramelized shallots, and a crunchy topping of panko and crispy fried jalapeños. Perfect as a side for holiday meals or a hearty family dinner, it delivers a balance of sweet, savory, and spicy flavors baked to perfection.
Ingredients
Scale
- 4 medium sweet potatoes, peeled and chopped
- 6 slices bacon, chopped
- 1 large shallot, thinly sliced
- 4 garlic cloves, minced
- 1/2 cup half and half
- 2 tablespoons butter
- 1/2 teaspoon brown sugar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup panko bread crumbs
- 2/3 cup French’s® Crispy Fried Jalapeños
Instructions
- Preheat oven to 350°F.
- Place peeled and chopped sweet potatoes in a saucepan, cover with cold water, and boil for about 20 minutes until fork-tender. Drain and transfer to a large bowl.
- Heat a large skillet over medium-low heat and cook chopped bacon until crispy and fat renders. Remove bacon, drain on paper towels, and reserve 2 tablespoons of bacon grease.
- In the same skillet with remaining bacon grease, add sliced shallots, a pinch of salt, and brown sugar. Cook over low heat, stirring frequently, for 10–15 minutes until golden and caramelized. Stir in minced garlic and cook for an additional minute.
- Add the reserved 2 tablespoons bacon grease, butter, half and half, salt, and pepper to the sweet potatoes. Mash until completely smooth and creamy.
- Spoon the sweet potato mixture into an 8×8-inch baking dish. Evenly layer the caramelized shallots and crispy bacon on top, then sprinkle with panko bread crumbs.
- Bake for 30 minutes.
- Remove from oven, evenly sprinkle French’s® Crispy Fried Jalapeños on top. Return to the oven and bake for an additional 10 minutes.
- Allow to cool slightly before serving.
Notes
- For a spicier kick, add extra crispy fried jalapeños or substitute with fresh diced jalapeños.
- This casserole can be made ahead and refrigerated before baking; add extra baking time if baking from cold.
- To make this dish gluten-free, substitute panko bread crumbs with gluten-free breadcrumbs or crushed nuts.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approximately 1 cup)
- Calories: 320
- Sugar: 7g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 45mg