Savory Sweet Potatoes With Bacon & Swiss

I love savory sweet potato casseroles. Even as a kid with a sweet-tooth the size of Texas, I never enjoyed the holiday sweet potatoes smothered in marshmallows. ICK!

Instead of cloying sweetness, robust, savory flavors are the center of this mouthwatering sweet potato casserole recipe. Buttery sweet potatoes are mashed with coconut milk, bacon, rosemary, and Swiss cheese.

It won’t disappoint!


Savory Sweet Potatoes with Bacon & Swiss

Yield: 12 servings
Total Time: 1 hour and 45 minutes

The Players

The How-To

Begin by preheating the oven to 400F.

Bake sweet potatoes on baking tray or parchment until tender when poked with a fork, approximately 45 minutes. Remove potatoes from the oven and allow to cool to the touch. Cut cooled potatoes in half, scooping out sweet potato flesh.

In a large bowl, mix sweet potato flesh, bacon, butter, rosemary, thyme, egg, coconut milk, and half the Swiss cheese with an electric mixer. Taste and season with salt and pepper. Mix until smooth.

Transfer mashed savory sweet potato mixture into an oven safe casserole dish. Top with remaining Swiss cheese, cover, and bake until golden (about 20 minutes). Remove from oven.

Enjoy your savory sweet potato casserole!!

Print Friendly


While I adore hats & happy skirts, nothing inspires me quite like geeking out over nutrition & sustainable agriculture.
My name is Kristen Michaelis, author extraordinaire and rebel with a cause.

Comments

  1. Monica says

    This sounds amazing! I would use the gruyere (we aren’t fans of Swiss cheese). Do you think I could use cow’s milk instead of coconut? My husband doesn’t like sweet potatoes, but maybe this version would win him over!

    • KristenM says

      I wouldn’t use milk, but CREAM. I think that’d be a fine substitute. I just used coconut milk because I had some to use up!

    • Wayne Rivali says

      As a once upon a time sous chef at a five star restaurant, we used Jarlsberg in place of Swiss. I can handle Swiss if it is served that way, but Jarlsberg is much better.

  2. Mike says

    Can anyone tell me how to figure (or where to find) the nutrition information for this? Looks really good, and might like to try it, maybe for Thanksgiving, but would like to know the nutrition info.
    Thanks.

    • KristenM says

      You can put the individual ingredients into a nutrition calculator at a site like Fit Day and see what pops out.

      In general, it’s heavy on the fats (butter, bacon, & coconut milk) and the carbs (sweet potatoes!). The Swiss or Gruyere will add fat and a minimal amount of protein.

  3. evelyn says

    We made this tonight, SO delicious, I could’ve skipped the swiss on top though, I’ll probably use a lot less next time I make it. It was a huge hit with my mom and my son as well!

  4. Annalisa Sullivan says

    We hosted some friends for lunch today. This recipe was a major hit! I didn’t have swiss cheese so I used a combo of shredded cheddar and feta and it turned out well! I’m tucking this one away for Thanksgiving! Thank you so much!!!

    • KristenM says

      Oh wow. Feta! That’s one I wouldn’t have thought of. I can see how it would be complimentary in flavor.

      Glad you enjoyed it.

  5. Beccolina says

    Oh, now I know what to bring to Thanksgiving dinner! I’m always in charge of sweet potatoes and veggies (and pies–how to make a gluten-free pie crust for my dad . . .)

  6. Annalisa Sullivan says

    I used coconut cream (instead of coconut milk) from Trader Joe’s and cheddar cheese instead of swiss. It was a HUGE hit!!!

  7. mary beth says

    Could I make this dish the day before, refrigerate and then stick it in the oven for the final baking the next day?

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>