I really like this sweet potato casserole and my family does, too. I made the other night with our roasted chicken dinner and they asked me if I’d be making it again for Thanksgiving 🙂 Sure am! I am super excited about this amazing recipe and how easy it is to make. My husband kids absolutely love it. My kids always tell me to make it throughout the whole year instead of just during the holidays. I don’t blame them.
I’ve never had this casserole with a crunch to the top layer before and I gotta say, “It’s heavenly!”
Ingredients
4 large sweet potatoes
1/4 c TruMoo milk
1/2 c Land O Lakes butter, softened
2 Eggland’s Best eggs
1 tsp Lawry’s seasoned salt
1/2 tsp pepper
1/4 tsp McCormick garlic powder
6 slice Hormel bacon
3 Tbsp Domino brown sugar
Bake sweet potatoes for approximately one hour in a 350 degree oven. Let cool until you can touch them and peel sweet potatoes.
Preheat oven to 350. Grease a casserole dish with cooking spray.
In a large bowl, mash sweet potatoes. With electric mixer, beat in all ingredients EXCEPT bacon and brown sugar. Beat until well blended and spread evenly into casserole dish.
Fry bacon until crisp.
Crumble bacon and combine with brown sugar. I like to process mixture in food processor.
Sprinkle evenly on top of sweet potato mixture.
Bake for 30-35 minutes.
Quick Tip: Serve this sweet potato bake at your holiday dinner. it’ll be a stunner for sure!