These twice baked sweet potatoes with crispy bacon and sharp cheddar are the kind of side dish that makes people go back a second time even before they have finished the first. Scoop out the sweet potato flesh, mix it with bacon, green onions, sharp cheddar, smoked paprika, and egg, then spread it into a baking dish and bake again until bubbling and golden.
The mini marshmallow version of sweet potato casserole has its place, but when I tried a savory version with bacon and sharp cheddar, I realized this was the direction I wanted to go. The bubbling, golden top that comes out of the oven the second time around is why this has become my go-to version.
First Bake Changes Everything
The first bake concentrates the sweet potato’s natural sweetness and drives out the excess moisture that would make the filling loose and soft in the second bake. Scooping the baked flesh into a bowl while it is still warm lets it mix more easily with the bacon, egg, and cheese into a cohesive filling than cold potato would.
Cheddar and Paprika Turn This From Sweet to Savory
Sharp cheddar adds a tangy layer that cuts through the potato’s natural sweetness, and smoked paprika adds a warm smokiness that makes every bite taste like more than just a mashed vegetable. Zucchini lasagna and fried pickles are appetizers worth setting out on the same table.
Your Easy-Peasy Guide to Create Twice-Baked Sweet Potatoes
This twice-baked sweet potato recipe mixes sweet potato flesh with crispy bacon, sharp cheddar, smoked paprika, sour cream, and a beaten egg, then spreads it into a baking dish and bakes it until bubbling and golden.
Kitchen Must-Haves
- Baking Sheet: Holds the sweet potatoes during the first bake and catches any drips from the skin.
- Skillet: Cooks the bacon until crispy and drains the excess fat before adding it to the filling.
- Mixing Bowl: Holds the scooped sweet potato flesh and all the filling ingredients for combining.
- Baking Dish: Holds the assembled filling for the second bake.
- Spatula: Gently folds the filling ingredients together.
Grab these Ingredients
- Sweet Potatoes: Pierce each one before the first bake so steam can escape without splitting the skin.
- Bacon: Cut into pieces before cooking so it renders evenly.
- Green Onions: Chop and fold into the filling.
- Sharp Cheddar: Shred and divide, with most going into the filling and the rest scattered over the top.
- Sour Cream: Loosens the filling to the right consistency.
- Egg: Beat and mix into the filling before baking.
- Kosher Salt: Season the filling throughout.
- Smoked Paprika: Adds a warm, smoky character.
- Black Pepper: Balances the sweetness and ties the seasoning together.
*Exact measurements are listed in the recipe card below.
Step-by-Step Procedure to Make Twice Baked Sweet Potatoes
First: Preheat and Bake the Sweet Potatoes
Preheat the oven to 400°Fahrenheit (200°Celsius) and line a baking sheet with foil. Pierce each sweet potato several times with a fork or knife, then place it on the prepared baking sheet. Bake for about 1 hour, until completely soft when gently pressed, then remove and let cool until you can handle it.
Second: Cook the Bacon
Cook the bacon pieces in a large skillet over medium heat until crispy and golden, then drain on paper towels and set aside. Scoop the sweet potato flesh into a large mixing bowl, breaking it into chunks as you go. Add half the bacon, green onions, most of the shredded cheddar, sour cream, beaten egg, kosher salt, smoked paprika, and black pepper, then mix until everything is evenly combined.
Third: Assemble and Top
Spread the sweet potato filling into a baking dish and smooth the top evenly with a spatula. Scatter the remaining crispy bacon pieces and shredded cheddar over the surface. The casserole is ready to return to the oven.
Fourth: Second Bake Until Golden
Return the dish to the 400°Fahrenheit (200°Celsius) oven and bake for 30 to 35 minutes until the cheese is melted and golden and the edges are bubbling. The center should feel set, not loose or soft, when gently pressed. Remove from the oven and let the twice baked sweet potatoes sit for a few minutes before serving.
Fifth: Garnish and Serve
Scatter extra chopped green onions and, if desired, a light dusting of smoked paprika on top. Serve warm directly from the baking dish. A spoon goes cleanly through the set casserole and the filling holds its shape on the plate.
Zuzana’s Cooking Tips:
Waiting 15 to 20 minutes after they come out of the oven lets the skin firm slightly, and the flesh releases much more cleanly with a spoon. For a bright, fresh salad that contrasts well with the richness of this sweet potato casserole, my Italian green bean salad with cherry tomatoes is the right call.
- Pierce each sweet potato several times before the first bake so steam can escape through the skin rather than building up inside and splitting the potato open mid-bake.
- Let the sour cream come to room temperature before mixing it into the filling. Cold sour cream can make the filling seize up slightly instead of blending smoothly with the warm sweet potato flesh.
- If you want to serve individual portions rather than a casserole, keep the potato skins intact and refill each skin with the completed filling instead of transferring to a baking dish. This works beautifully as a more elegant single-serving presentation.
- Taste the filling after mixing but before adding the egg, and adjust the smoked paprika from there. Sweet potato flesh varies in sweetness from batch to batch, so the amount that balances it will not be identical every time.
Your Questions, My Answers
What Pairings Should I Try with This Sweet Potato Recipe?
Marinated pork cutlets with onion pair naturally because the sweet potato’s savory paprika and bacon match the pork, and the broccoli and bacon casserole is another bacon side worth having on the same table for a fuller spread. The green bean casserole with cream of mushroom soup adds a classic comfort side that balances the potato’s sweetness.
Let the casserole cool completely, then cover the baking dish tightly with foil or plastic wrap and store in the fridge for up to 4 days. Reheat covered in the oven until warmed through and the edges bubble again. Avoid the microwave as it softens the cheddar topping rather than bringing it back to golden.
How to Freeze Cooked Potatoes?
Freeze the casserole before the second bake for the best result. Cover tightly with plastic wrap, then foil and freeze for up to 2 months. Thaw overnight in the fridge and bake from cold until heated through and golden on top.
More Stress-Free Recipes You’ll Love
If you liked twice baked sweet potato recipe, you can also try these dishes. Make the crispy baked chicken wings for a hands-off protein that crisps up in the oven at a similar temperature and finishes right alongside the casserole.
Try the air fryer crispy chicken strips for a quick protein that comes together in minutes while the sweet potatoes bake, and make the classic yellow squash casserole for another simple baked vegetable side that works with almost any main course.
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Twice Baked Sweet Potatoes with Crispy Bacon and Sharp Cheddar
Equipment
Ingredients
- 4 Large Sweet Potatoes 3½–4 pounds total
- 1 Pound Bacon cut into pieces
- ¾ Cup Green Onions chopped
- 6 Ounces Shredded Sharp Cheddar divided
- ½ Cup Sour Cream
- 1 Large Egg beaten
- 2 teaspoons Salt kosher
- 1 teaspoon Smoked Paprika
- ½ teaspoon Black Pepper
Instructions
- Preheat the oven to 400°Fahrenheit (200°Celsius), bake the sweet potatoes for about 1 hour until tender, then cool slightly.
- Cook the bacon until crisp, then mix the sweet potato flesh with bacon, green onions, cheddar, sour cream, egg, and seasonings.
- Spread the filling into a baking dish and top with the remaining bacon and cheddar.
- Bake for 30–35 minutes until the cheese is golden and bubbling.
- Top with green onions and smoked paprika, then serve warm.
Notes
- Pierce each sweet potato several times before the first bake so steam can escape through the skin rather than building up inside and splitting the potato open mid-bake.
- Let the sour cream come to room temperature before mixing it into the filling. Cold sour cream can make the filling seize up slightly instead of blending smoothly with the warm sweet potato flesh.
- If you want to serve individual portions rather than a casserole, keep the potato skins intact and refill each skin with the completed filling instead of transferring to a baking dish. This works beautifully as a more elegant single-serving presentation.
- Taste the filling after mixing but before adding the egg, and adjust the smoked paprika from there. Sweet potato flesh varies in sweetness from batch to batch, so the amount that balances it will not be identical every time.
Nutrition
Disclaimer
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
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