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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!!

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I am a passionate advocate for REAL FOOD -- food that's sustainable, organic, local, and traditionally-prepared according to the wisdom of our ancestors. I'm also an author and a nutrition educator. I enjoy playing in the rain, a good bottle of Caol Ila scotch, curling up with a page-turning book, sunbathing on my hammock, and watching my three children explore their world.
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17 Responses to Savory Sweet Potatoes With Bacon & Swiss
  1. Monica
    October 12, 2012 | 5:08 pm

    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
      October 12, 2012 | 5:11 pm

      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
      October 13, 2012 | 4:50 pm

      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. Angela
    October 12, 2012 | 7:31 pm

    I can’t wait to try this recipe! I’m always looking for new interesting ways to eat sweet potatoes!

    Thanks! :)

    • KristenM
      October 12, 2012 | 9:54 pm

      Honestly, I can’t wait to eat it again either. It’s been a couple weeks since I last made it!

  3. Mike
    October 12, 2012 | 9:10 pm

    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.

    • KristenM
      October 12, 2012 | 9:57 pm

      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.

  4. evelyn
    October 14, 2012 | 5:20 pm

    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!

  5. Annalisa Sullivan
    October 14, 2012 | 8:32 pm

    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
      October 14, 2012 | 8:37 pm

      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.

  6. Beccolina
    November 3, 2012 | 6:03 pm

    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 . . .)

  7. Annalisa Sullivan
    November 12, 2012 | 11:07 pm

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

  8. mary beth
    November 20, 2012 | 9:44 pm

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

    • KristenM
      November 20, 2012 | 9:58 pm

      I don’t see why not.

  9. Shazza
    November 21, 2012 | 3:11 pm

    Can I use yams instead of sweet potatoes? My mother says yams are less dry, I’m not sure I know the difference?

  10. Heather@Mommypotamus
    November 22, 2012 | 2:58 pm

    Made this for Thanksgiving and it was a HUGE hit! I’ll never go back to a marshmallow topped casserole :-D

  11. Judy
    March 12, 2013 | 3:10 pm

    Could this be prepared in a microwave?

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Who Am I?

My name is Kristen Michaelis. I'm a nutrition educator, author, and mother of three. I adore hats, happy skirts, horizons full of storm clouds, the full-bodied feel of wind as I ride motorcylces, reading in my hammock, and a hearty shot of Caol Ila scotch. I'm also a rebel with a cause.
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