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4.60 stars (47 ratings)Nov 12, 201570
This Apple and Bacon Sweet Potato Casserole is a unique and delicious side. The whole combination is the sweet potato casserole of my dreams.
Eventually (when I get more sleep and apay raise), I’m going to do some real scientific research on holiday foods and why we get stuck on such particular details about how soggy we like our stuffing (for one), but for now, I’ll just keep pushing recipes down your throat that I love, whether or not they may be the most classic holiday recipes around.
This sweet potato casserole is perfect evidence of how I like my sweet potatoes – loaded with bacon and cheese and other savoryinfluences.
I know I’m like the lone woman on the planet who just can’t do the whole super sweet, basically dessert, marshmallow-topped sweet potato thing at Thanksgiving.
I’ve tried to like it.
I really have.
I’ve tried different recipes (many of you have sent me versions over the years after I lament my distaste) but I’ve never been fully converted. That’s ok, though. So many of you love them thatI thinkthe marshmallow industry is perfectly safe.
I’m here to represent those that might want to change up the ol’ sweet potato casserole.
A couple months ago when I was inhaling stuffed sweet potatoes for dinner, I had the thought that all of the flavors were screaming to be made into a sweet potato casserole forThanksgiving this year. And so I went for it.
Living life on the edge and all that. And wow, this dish is so incredibly yummy (and easy).
Tender sweet potatoes are mixed with thick bacon pieces, sweet-tart apples and savory leeks (+ a few subtle but necessary spices). Oh, and cheese! There’s cheese (go for the Fontina, it’s amazing) and the whole combination is the sweet potato casserole of my dreams.
If you just can’t take the plunge for Thanksgiving. Don’t worry.
Me and my sweet potato casserole aren’t going anywhere. We’ll be here any other night of the week for ever and ever because just like any fabulous recipe, this shouldn’t be made only once a year.
One Year Ago: Buttermilk Potato Rolls {Fluffiest Most Delicious Rolls I’ve Ever Met}
Two Years Ago: My Thanksgiving Menu Plan: A Step-by-Step Guide to Preparing in Advance
Three Years Ago: Thanksgiving Dinner At-A-Glance!
Stuffed Apple and Bacon Sweet Potato Casserole
Yield: 8 servings
Prep Time: 25 minutes mins
Cook Time: 1 hour hr 25 minutes mins
Total Time: 1 hour hr 50 minutes mins
4.60 stars (47 ratings)
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Ingredients
- 4-6 medium sweet potatoes, (about 6 cups) of mashed sweet potatoes
- 8 slices thick-cut bacon, chopped
- 2 medium leeks, washed well, trimmed of tough edges and sliced thinly (about 1/2 – 1 cup)
- 1 large honey crisp apple, cored, peeled and chopped (about 1 cup)
- 1 teaspoon brown sugar
- 1 tablespoon chopped fresh sage
- ½ tablespoon chopped fresh rosemary
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ cup shredded sharp cheddar cheese
- ½ cup shredded Monterey Jack or Fontina cheese
Instructions
Preheat the oven to 400 degrees F. Wash and dry the sweet potatoes. Prick each potato four or five times and place on a foil-lined baking sheet (to catch any syrupy drips in the oven). Bake for an hour or so until tender. Let the potatoes cool until they can be handled easily without burning your little fingers.
In a skillet, cook the bacon until crisp. Remove the bacon pieces to a paper-towel lined plate, leaving a teaspoon or so of drippings in the skillet and removing any excess grease.
Over medium heat, add the leeks, apples, brown sugar, sage and rosemary to the skillet. Lightly season with salt and pepper.
Cook, stirring often, until the leeks and apples have softened and caramelized slightly, 7-10 minutes.
Cut the sweet potatoes in half and scoop out the flesh into a large bowl (you’ll want about 6 cups or so). Add the 1 teaspoon salt and 1/2 teaspoon pepper and mash the sweet potato filling with a fork or potato masher until it’s as smooth as you like it. Add about 3/4 of the cheese, bacon and leek/apple mixture, reserving a bit of everything to sprinkle on top. Stir lightly to combine. Add additional salt and pepper to taste, if needed.
Lightly grease a 3-quart (or so) baking dish and spread the sweet potato mixture evenly in the pan.
Sprinkle the rest of the bacon, leek mixture and cheese over the top. Bake for 15-20 minutes until hot. Serve immediately.
Author: Mel
Course: Side Dish
Cuisine: American
Method: Bake
Serving: 1 Serving, Calories: 382kcal, Carbohydrates: 42g, Protein: 11g, Fat: 19g, Saturated Fat: 8g, Cholesterol: 37mg, Sodium: 709mg, Fiber: 6g, Sugar: 11g
Recipe Source: from Mel’s Kitchen Cafe (inspired by this recipe)
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Egg-Free Gluten-Free Side Dish Thanksgiving
posted on November 12, 2015 (last updated May 7, 2024)
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70 comments on “Stuffed Apple and Bacon Sweet Potato Casserole”
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Meg W — Reply
I liked this recipe for an everyday side with a ham slice and green beans.
For Thanksgiving and Christmas I add Bailey’s and Kahlua to sweet potato slices topped with butter, brown sugar, cinnamon, and nutmeg! Bake at 350 until soft and gooey…about a hour. Just an old family recipe handed down from my great grandmother. Haven’t seen a recipe like hers anywhere else. Sorry, I don’t really measure when I cook…just pour and add till it “looks” like enough. I usually make ahead of time to let the Bailey’s and Kayla “soak in.” -
Cindy — Reply
I’m wondering if this recipe would work with cubed butternut squash. Has anyone tried it? I think sweet potato and butternut squash are a very similar texture and I tend to like butternut squash better.
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Mel — Reply
I haven’t tried that, but I’m guessing it should work fine!
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Auburn — Reply
This recipe is SO GOOD! Like another commenter mentioned, I roasted peeled/cubed sweet potatoes instead of mashing them. We made tons, so I had one batch with cheddar/jack cheeses and the other batch with goat cheese. Everyone went crazy for how good it is with goat cheese—that batch disappeared right away! Also amazing is to eat it as a hash with poached eggs on top. Yum…. So good with the apples and bacon. Thanks for this great recipe!
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Rebecca — Reply
FIVE stars!!! This is soooo delicious! It sounded a little weird, but I’ve learned to trust you, Mel. 🙂 I made it for the first time yesterday as my festive, meatless “main”. I’m temporarily, unwillingly, vegetarian, so I left out the bacon and increased the cheese just a smidge. It was so good! I’m sure it would be even better with bacon- maybe next month! Hope you had a lovely Thanksgiving!
Also- website related- I mostly access your site using an iPad and something is funky with the “rate it” portion. It says “Did you make this recipe? Rate it:” but then underneath there are 10 round dots with no text or graphics. I didn’t click any of the dots, because I didn’t want to accidentally give one star instead of five… just FYI…
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Mel — Reply
Hey Rebecca! Glad you liked this one! And yes, I actually am digging into that rating issue as we speak! I hope to have it fixed ASAP. Thank you!
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Melissa Brooke — Reply
I made this today for our thanksgiving and I was so skeptical because I’ve never made anything like this. But It was amazing! I’m so glad I have plenty leftover to enjoy the next few days. And I definitely don’t think this is an exclusive dish for thanksgiving. It will make a great side to so many dinners in the future. Thanks Mel!
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Mel — Reply
Thanks, Melissa!
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Barbie — Reply
Some of my guests don’t eat pork; how do you think turkey bacon would work with this?
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Mel — Reply
I think it would be fine.
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Kayla — Reply
Are the apples about 1/2″ chunks? Can’t quite tell from the pictures.
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Mel — Reply
Sorry for the late response, but they are slightly smaller than that, probably (although it doesn’t really matter to the finished flavor – it really is just a matter of preference).
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Jan — Reply
Can you use an onion or shallot instead of a leek?
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Mel — Reply
Sure
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Shari — Reply
One more question: If I want to make this the day before, should I assemble it and refrigerate, waiting to bake it until right before dinner, or bake it the day before and just reheat it the day of?
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Mel — Reply
I would assemble and then bake the day of.
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Shari — Reply
Hi, Mel!
Would it be ok to substitute dried herbs in this recipe? If so, how much would you use?
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Mel — Reply
I think so – maybe 1/4 to 1/2 teaspoon dried rosemary and 1/2 to 1 teaspoon of dried (not ground!) sage?
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Diana — Reply
Mel – obviously you’re my domestic goddess that helped me become one in my household too. There is no week without at least half of the dinners from your blog.
I intend to make this recipe tonight and was wondering – wouldn’t it be easier aka faster to cut the sweet potatoes in half before putting them in the oven? Would that change something for the recipe?
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Mel — Reply
Hey Diana – you could try that, but sweet potatoes can drip a sugary liquid while they bake and cutting them in half might make that worse, so that would be my only hesitation.
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Olya — Reply
See AlsoEasy Mexican ColeslawThis is very very good! This might become my new favorite way to eat sweet potatoes 🙂
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Tearsa — Reply
I always thought I hated sweet potatoes, but turns out I just hated sweet potato casserole. I was in charge of bringing the casserole for Thanksgiving this year, and I was searching for an alternative and found this recipe. So good!!! I ended up cubing and roasting the potatoes for 40 minutes instead of mashing them, and it was a hit, even with the marshmallow lovers!
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Julie Wilcox — Reply
How can I make this without bacon? Would olive oil work?
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Mel — Reply
You could definitely try that – or just leave out the bacon.
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Rachel — Reply
Could I make this a day or two before thanksgiving? Would you go ahead and bake it to completion and then reheat day of? Or just bake the potatoes and then assemble it all and refrigerate and do the final bake day of?
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Lisa — Reply
Do you think this could be a make ahead recipe? Like could I make it this week and then serve it for Thanksgiving. What would you suggest to, would I just not cook it, or freeze it?
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Mel — Reply
If you want to only refrigerate it, I wouldn’t make it more than a day or so in advance. I think you could probably make it this week and freeze it, but I haven’t tried that myself, so I’m not sure how all the ingredients would fare. However, I definitely think it’s worth a try!
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Lisa — Reply
Thanks! Any advice on reheating? It looks like someone else also asked this. Do you think it would be better to assemble, freeze and then thaw and reheat the day of, instead of fulling baking and then baking again? I know you haven’t tried it, just curious about your advice?
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Mel — Reply
Yes, I’d probably freeze before baking vs baking twice.
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Staci — Reply
Do you think this would work well made early and frozen?
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Mel — Reply
Hey Staci – I haven’t ever frozen it, but I think it might work just fine!
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elisabeth — Reply
Delicious savory sweet potatoes! The bacon and cheese take it over the top!!
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Richard Saladino — Reply
Dear Mel,
I know that I probably am “running a little late” on asking a question on this recipe… but as I “trip over them” and they catch my interest, that is when the questions come to mind. “Easy question…” Any feeling on how this would “freeze?” It is just my wife and I, and when I look at a recipe like this, I immediately see making it in a 9″ x 13″ Pyrex baking dish, cooking it, taking it out when done, letting it cool down, and then cutting down the center of the dish lengthwise, and then cutting cross-wise three times, to come up with 8 nice size portions, to be frozen & then heated to go with dinner “over time.”
I know that it is not a problem with mashed potatoes (regular or sweet), and the only thing that “might be a problem” would be the apple.
Any thoughts?
Thanks, and I just love your recopies!-
Mel — Reply
I think this would freeze great, Richard!
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Laurel — Reply
I dread the “sweet potato dessert” side dish every thanksgiving – it ruins such a delicious vegetable!! My mom’s recipe is yams, apples, and parsnips baked in a savory orange sauce and topped with pecans. TO DIE FOR.
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Holly W — Reply
How did I miss this last year when you posted it? So glad you linked to it in your Russian Potato and Mushroom Leek Soup recipe. We love all things sweet potato at our house (but NOT with marshmallows, not ever!). I plan to make this as a main dish and serve a salad and roasted asparagus as sides. My mouth is already watering! Thank you Mel – you and your website and your recipes are my absolute favorite!
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Erin — Reply
Hi Mel, do you think I could bake the sweet potatoes the day before, if I scoop out the insides and mash it up, would they keep in the fridge overnight?
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Mel — Reply
Absolutely!
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Betty Flanagan — Reply
I would like to know what the calorie count is on this recipe.
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Mel — Reply
I don’t provide the calorie information for my recipes, but there are a lot of online calorie calculators you can use. Good luck!
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Anissa — Reply
Hi- You are definitely not the lone woman who does not like the loads of typicsl sweet stuff added to sweet potatoes. Mine is likely due to the fact that I tend to get hypoglycemic quickly and cannot have too much sugar in foods, so the idea of heaping extra sugar onto an already sweet vegetable seems counter productive. 😉 Thanks for the variant in recipe. It is sensational!
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Nita — Reply
I was really hesitant to try these as written because of the apple chunks. But all the other wonderful ingredients won me over and I decided to leave the apples in. These turned out great! They were savory ,delicious, and looked so beautiful on the plate.
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Shannon — Reply
This looks really delicious, but I was wondering if you thought it would work as well if the sweet potatoes were left in chunks and not mashed at all? I kind of like a chunky sweet potato myself.
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Mel — Reply
Sure! I think that’s certainly worth a try.
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Virginia — Reply
I made this tonight and left the potatoes cubed. Turned out great!
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britney — Reply
Wow! This recipe just changed my thanksgiving! YUM x10! My husband and I just ate the whole thing in one sitting
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Kelly — Reply
Mel, you win, AGAIN. 7.5 months pregnant, craving cheesy-bacony something, I hit your site and see this on the front page. And thrown together with savory sweet potatoes? It was fate. I winged it with some ingredients- onions instead of leeks, different kind of apple, no fresh spices, colby jack and mild cheddar- but stuck to the directions, and it was FANTASTIC! I could’ve eaten a giant plate of just casserole for dinner. This was also approved by husband and 2-year-old, so it’ll be made again. I’d double if making for a crowd, because it would go fast!
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Kelly — Reply
Mel, you win. Again. My pregnant self was craving something cheesy-bacony. So I hit your page and this is right up front. I’m a fan of savory sweet potatoes, too, so this was destiny. I winged it with a few parts- onion instead of leeks, different kind of apple, colby jack instead of monterrey, no fresh spices… and it was AMAZING. I could’ve eaten an entire plateful by myself! This also got approval from husband and 2-year-old, so it WILL be made again. I would double this to make for a big dinner, it would go fast!
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Samantha — Reply
I bet this same recipe would be FANTASTIC with butternut squash as well… I will definitely be making this 🙂
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Tara — Reply
This looks so yummy! Add me to the list of people that hate the sweet potato/marshmallow concoction that is so traditional for Thanksgiving. I’ve been trying out different savory recipes for the past few years but haven’t found “the one” yet. I think we will have to try this one this year!
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Amanda — Reply
How do you think this would taste without the cheese? I’m joining a family for Thanksgiving that doesn’t eat dairy.
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Mel — Reply
It would obviously have a bit of a different flavor but I think you could get by without it.
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Loni — Reply
Agree with the marshmellows… However I do LOVE the sweet potato soufle recipe that has become tradition at our family feast with butter, sugar, eggs, milk, vanilla and a strussel topping that includes coconut, walnuts, Brown sugar and of course more butter…yum!
Anyway, I’d like to incorporate this recipe to our traditional lunch time hors d’ouevers (yes I had to look up spelling). Do you think I could make it in mini muffin tins for a finger size serving? -
Holly — Reply
I’m with you on savory sweet potato dishes instead of super sweet ones! I like to slice peeled sweet potatoes into about two- bite sized coins, toss with olive oil, then sprinkle on orange peel, paprika, and thyme. I bake them on a greased sheet at 350 for an hour, covered with foil for the first 30 minutes.
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Ellen Renee — Reply
We don’t do marshmallows but we do like the pecan praline type of topping but a few years back I happened to catch Paula Deen cook with her son and they made a sweet potato gratin with caramelized onions (made with some brown sugar and cayenne pepper but the dish does not come off sweet) which intrigued me. I am a glutton for punishment …now I make both to keep the traditionalists happy and myself because I prefer the savory.
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Laura — Reply
This looks so good! I can’t do sweetly dressed sweet potatoes either! Can’t wait to try it.
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Angela — Reply
Alright, Mel. How does one go about picking an exemplary leek?
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Mel — Reply
Haha, well, if you are me, you look for ones that aren’t wilted or brown and cracking on the green ends. And I like more medium-sized ones (there are some I’ve seen that are enormous – they scare me and I stay away from them).
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Paige — Reply
This casserole looks and sounds amazing! My husband (and myself) love all things sweet potato, so this is definitely going on our menu plan once we get back from our trip to Idaho on the 22nd 🙂
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Nette — Reply
THANK YOU, THANK YOU. . . I’m with you, I’ve tried. . . seriously tried. . . to simply like the sticky sweet marshmallows with a touch of sweet potato dishes that seem to emerge from most kitchens each fall. Definitely going to surprise the family with this version this year 🙂 . . . I’ll give you a report on how it went
Mel, thank you for all you do to keep our kitchens full of delicious meals! You are on celebrity status at our house, and I personally, will mourn the day you decide you can’t keep your blog going for whatever reason.
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Gail — Reply
I’m with you regarding the marshmallow/sweet potato concoction. I’m fortunate though because nobody in my family will eat them either. This looks delicious and we will be trying it!
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Alisha — Reply
Yum! We’ve been doing twice baked sweet potatoes with cheddar cheese, butter, and bacon the last couple years (http://www.tasteofhome.com/recipes/twice-baked-sweet-potatoes-with-bacon), but maybe we’ll try this one this year! Looks delicious! I’m going to trust that the sweetness from the apples and sugar does not take away from the savory goodness of the cheese and bacon (plus, I love baked apples).
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Acacia — Reply
You’re not alone when it comes to not liking the “whole super sweet, basically dessert, marshmallow-topped sweet potato thing.” I despise it.
I’ll make this recipe for Thanksgiving – regardless of the “traditional” menu. I think it’s just about time to change the 40 year old tradition. If they don’t like it, well, that just leaves more for me. 😉
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Don’t feel alone, no marshmallows on my yams…..ever.
This looks great. I would be dead if I changed stuff around for Thanksgiving so I’ll just have to make this as a side dish for a normal dinner. -
Nancy H. — Reply
This is right up my alley. I love sweet and savory dishes.
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erin — Reply
Mel, how would you suggest making this ahead? Just make it and refrigerate for a day or so?
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Mel — Reply
Yep! I think it would do quite well like that.
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Cyndi B — Reply
I am totally with you on the marshmallow sweet potato casserole. Yuck! This though looks amazing! Unfortunately, the family won’t go for ANY deviation from the standard Thanksgiving menu. They are total traditionalists. So, I may have to try this next week with a regular dinner.Looks great!
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Becki — Reply
This sounds wonderful I’m not a huge fan of the marshmallow casserole although I do love the casserole with the pecan/praline topping. This sounds like a great variation with all of the savories and the apples – yum!
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SVF — Reply
The only way I ever had sweet potato was with marshmallows on Thanksgiving. I thought that I hated them. Anything that required that much “help” must be yucky, right? Then, I reluctantly tried them naked. Just mashed with a little butter and salt. I was converted. So I roasted them with olive oil. I was not only converted, I was a missionary! So far I haven’t converted anyone else. But bacon might be the thing that wins their hearts.
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