Savory Sweet Potato Casserole is full of onion, rosemary, and thyme and topped with crispy bacon and crunchy pecans.
Course Side Dish
Cuisine Southern
Prep Time 1 hourhour30 minutesminutes
Cook Time 30 minutesminutes
Total Time 2 hourshours
Servings 6to 8 servings
Author Christin Mahrlig
Ingredients
5medium sweet potatoesor 4 large
5slicesbacon
1medium sweet or yellow onion,chopped
1teaspoonchopped fresh rosemary
1teaspoonchopped fresh thyme
2tablespoonsbutter
1/3cupheavy cream
1egg,lightly beaten
3/4teaspoonsalt
1/4teaspoonblack pepper
1/4 to 1/2teaspooncayenne pepper
1cupshredded Gruyere cheese,divided
2tablespoonsmelted butter
1/4cupPanko crumbs
1/4cupchopped pecans
Instructions
Bake sweet potatoes until very soft. Let cool slightly and remove and discard skin. Mash pulp with a fork and measure out 5 cups. Place in a mixing bowl.
While sweet potatoes are baking, cook bacon in a nonstick skillet. Remove bacon, crumble, and set aside.
Pour off all but 1 1/2 tablespoons bacon grease.
Cook onion in bacon grease until soft, about 10 minutes. Just before removing from heat, add rosemary and thyme.
To mixing bowl with sweet potatoes add 2 tablespoons butter, cream, egg, salt, pepper, and cayenne. Beat until smooth.
Stir in onion mixture, 3/4 cup shredded Gruyere cheese, and half the crumbled bacon.
Transfer mixture to a lightly greased casserole dish.
Toss together melted butter, Panko crumbs and pecans.
Top casserole with remaining gruyere and Panko crumb mixture. Bake at 350 degrees for 30 minutes. Broil just long enough to brown the Panko crumbs.