Savory Sweet Potato Bacon Bake
Looking for a show-stopping side that’s as easy to make as it is delightful? Our Savory Sweet Potato Bake is the perfect fit, turning readily available ingredients like frozen sweet potato nuggets into a centerpiece-worthy indulgence. Whip up this creamy, cheesy sweet potato sensation in just 10 minutes and watch it become a new household favorite.
Ingredient
- as needed vegetable cooking spray
- 1 can (10.5 ounces) Condensed Cream of Mushroom Soup
- 2 teaspoons fresh thyme leaves, chopped (plus additional fresh thyme leaves for optional garnish)
- 1 teaspoon fresh rosemary leaves, finely chopped (plus additional fresh rosemary for optional garnish)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon ground cinnamon
- 3 cups shredded Cheddar cheese (about 12 ounces), 1 cup reserved
- 1 cup milk
- 1 bag (20 ounces) frozen sweet potato puffs, thawed
- 4 slices thick-cut bacon, cooked until crispy and crumbled (about 1/2 cup)
Direction
- Heat the oven to 425°F. While the oven is heating, spray a 3-quart baking dish with vegetable cooking spray.
- Stir the soup, thyme, rosemary, garlic powder, onion powder, and cinnamon in a large bowl. Add 2 cups of the shredded Cheddar cheese and the milk and mix well.
- Pour the mixture into the casserole dish. Cover the top of the mixture with the sweet potato nuggets in an even layer. Place in the oven and bake for 20 minutes. Next, remove from oven, sprinkle the remaining cheese and all of the bacon in an even layer. Place back into the oven for an additional 5-10 minutes or just until the cheese melts and the nuggets are golden brown and crispy.
- Carefully remove the dish from the oven and let cool for at least 5 minutes before serving. Garnish with fresh thyme and rosemary.
