Ingredients

• 4 large sweet potatoes
• 1 pound thick-cut bacon , cut into
• cup green onions , plus more for serving
• 6 ounces heddar cheese , shredded, divided
• cup sour cream , plus more for serving
• 1 large egg , beaten
• 2 teaspoons kosher salt
• 1 teaspoon smoked paprika
• teaspoon ground black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Place sweet potatoes on the baking sheet; prick all over with a sharp knife.
2. 2 Bake in the preheated oven until tender when pierced with a knife, about 1 hour. Set aside until cool enough to handle. Do not turn off the oven.
3. 3 Cook bacon in a cold skillet over medium-high heat until fat begins to render; stir. Reduce heat to medium. Cook, stirring occasionally, until fat is fully rendered and bacon is browned and fully cooked. Drain drippings from the skillet; reserve for another use.
4. 4 Scoop sweet potato flesh into a mixing bowl; discard skins. Break sweet potato chunks into smaller, more uniform, pieces using a spoon. The texture can be as smooth or coarse as you like.
5. 5 Add ½ bacon, ¾ cup green onions, ⅔ cheese, ½ cup sour cream, egg, salt, smoked paprika, and black pepper; stir until evenly mixed.
6. 6 Transfer sweet potato mixture to a shallow 2-quart baking dish, leaving the surface roughly textured. Scatter on remaining ½ bacon, followed by remaining ⅓ cheese.
7. 7 Bake in the preheated oven until top is browned and casserole is heated through and bubbling around the edges, 30 to 35 minutes.
8. 8 Garnish with sliced green onions and sour cream.

Nutrition per serving