Sweet potatoes are especially tasty when paired with savory toppings like cheddar cheese, bacon, green onions, and dill. This loaded sweet potato casserole is a great option if you need a savory side dish on your holiday table.
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So often, when we think of sweet potatoes, we use them in a sweet-tasting dish. While I love sweet potato pies or brown butter mashed sweet potatoes, I also enjoy changing things up and making a savory sweet potato dish.
Loaded sweet potato casserole is a great savory option. It's topped with cheddar cheese, bacon, green onions, and dill.
This recipe would be the perfect side dish for Thanksgiving, or paired with your favorite weeknight night meals. I especially love eating it with grilled BBQ chicken.
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What You'll Learn In This Recipe
- How to cook bacon in the oven (this is a mess-free method that tastes delicious).
- Why you start with cold water when boiling potatoes.
- Tips for making this dish ahead of time if you're hosting or are short on time.
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Ingredients You Need
- Bacon: I always prefer thick-cut bacon. If you buy a thinner cut of bacon, be sure to reduce the cooking time.
- Sweet potatoes: Always prep the sweet potatoes by scrubbing, peeling, and cutting them into even pieces before you start making this recipe.
- Sour cream: You can also substitute this ingredient with Greek yogurt.
- Unsalted butter: If you use salted butter, taste the potatoes before adding in additional salt.
- Morton kosher salt/black pepper: It's really important to season potatoes if you want them to have a great taste! Without salt and pepper, this sweet potato casserole will be bland.
- Cheddar cheese: You could substitute this ingredient for white cheddar cheese if you'd prefer. I always recommend shredding your cheese so it melts better. Pre-shredded cheese has an anti-caking agent that can cause it not to melt well.
- Green onions/dill: These are used as a garnish. They add a pretty color and the perfect fresh touch to the dish.
How To Make This Recipe
Here's a step-by-step guide for how to make loaded sweet potatoes.
1. First, it's time to cook the bacon. Lay bacon strips on a light-colored sheet pan lined with aluminum foil. If you use a dark-colored baking sheet, you may need to slightly reduce the cooking time.
2. Cook for 12 - 16 minutes until the bacon is golden brown and crispy. Place cooked bacon on a bed of paper towels to soak up the grease. Once cool to the touch, chop the bacon into bite-sized pieces.
3. Meanwhile, add sweet potatoes to a pot and fill it with cold water just until the water covers the potatoes. Starting with cold water helps the potatoes to cook more evenly. Generously season the pot with salt to help infuse flavor into the potatoes. Bring to a boil and cook until the potatoes are fork tender, which usually takes about 20 - 25 minutes.
4. Add the potatoes, sour cream, butter, salt, and pepper to a greased 9 x 9 inch (23 x 23 cm) baking dish.
5. Mash the potatoes with a fork or masher until creamy and fully incorporated with the other ingredients. Spread the mash into an even layer then top with cheddar cheese and chopped bacon.
6. Bake uncovered at 400°F (200°C) for 15 - 20 minutes until the cheese has melted and browned. Top with green onions and dill.
Expert Tips
- Make Ahead: After step four, cover the casserole and place it in the refrigerator for up to 3 days. Then, when you’re ready to serve, heat the oven to 400°F (200°C). Bake uncovered for 15 - 20 minutes until the cheese has melted and browned. Top with green onions and dill.
- Need to keep this dish warm? Once you remove it from the oven (before garnishing it with green onions and herbs), place a piece of foil on top. This will keep the dish warm for an additional 15 - 30 minutes before serving.
Recipe FAQs
Yes, omit the bacon and this recipe easily becomes vegetarian-friendly.
Yes, if you're making this dish for a large group, you can easily double the recipe (using the buttons in the recipe card below). Then just bake the loaded casserole in a 9 x 13 inch (23 x 33 cm) pan.
Sure, if you prefer cooking the bacon on the stove, that will work too!
More Side Dish Recipes
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Loaded Sweet Potatoes
Equipment
- light colored baking sheet
- aluminum foil
- large pot
- 9 x 9 inch (23 x 23 cm) baking dish
- fork or masher
Ingredients
- 8 slices thick cut bacon
- 2 pounds (about 4 large) sweet potatoes scrubbed, peeled and chopped into 1 inch (25 mm) pieces
- ¼ cup sour cream
- ¼ cup unsalted butter room temperature
- 2 teaspoons Morton kosher salt
- ½ teaspoon black pepper
- 1 cup finely shredded cheddar cheese
- 2 green onions finely chopped
- 2 sprigs fresh dill finely chopped
Instructions
- Heat oven to 400°F (200°C).
- Lay bacon strips on a light colored sheet pan lined with aluminum foil. Cook for 12 - 16 minutes until bacon is golden brown and crispy. Place cooked bacon on a bed of paper towels to soak up the grease. Leave the oven on. Once cool to the touch, chop the bacon into bite-sized pieces
- Meanwhile add sweet potatoes to a pot and fill with cold water just until the water covers the potatoes. Generously season with salt. Bring to a boil and cook until the potatoes are fork tender, about 20 - 25 minutes. Drain potatoes.
- Add potatoes, sour cream, butter, salt, and pepper to a greased 9 x 9 inch (23 x 23 cm) baking dish. Mash potatoes with a fork or masher until creamy and fully incorporated with the other ingredients. Spread into an even layer then top with cheddar cheese and chopped bacon.
- Bake uncovered for 15 - 20 minutes until the cheese has melted and browned. Top with green onions and dill.
Cassie
My kids and I really enjoyed this recipe! We'll be making it again!