Tuesday, February 1, 2011

Twice Baked Sweet Potatoe Casserole


6 pounds dark-orange sweet potatoes (9-12 medium)
8 oz bacon (8-10 slices)
¼ cup panko bread crums or plain bread crumbs
1 T. butter or margarine (melted)
½ cup sour cream
¼ cup butter or margarine softened
2 medium green onions chopped (2 T)
½ t. salt
¼ t. pepper

Heat oven 350*. Line 15x10x1 pan with foil. Pierce potatoes several times with fork. Place in pan. Bake about 1 hour 15 minutes or until tender. Cool 10 minutes.

Meanwhile, cook bacon as desired until crisp; chop. In small bowl, mix bread crumbs and 1 T. butter; set aside.

Spray 13x9-inch (3 quart) glass baking dish with cooking spray. Peel taters and cut out any eyes or dark spots.

In large bowl, mash taters with masher. Stir in bacon, sour cream, ¼ butter, the onions, salt and pepper until well blended.

Spread mixture in baking dish OR form individual servings in dish with ½ cup ice cream scoop or measuring cup (pretty presentation)

Sprinkle crumb mixture evenly over top.

Bake uncovered 20-30 minutes or until thoroughly heated and bread crumbs just begin to brown.

About 2 hours from start to finish.
18 servings

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