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Baker’s Bacon Sweet Potato Casserole

Hollie Jo Jackson
Lets give thanks to the spin Baker’s Bacon puts on the classic Thanksgiving Sweet Potato Casserole.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Side Dish
Cuisine American

Ingredients
  

Casserole:

  • 3 # Sweet Potatoes peeled and diced
  • .5 # Baker’s Bacon Back Bacon Slab medium diced
  • 2 tbsp butter
  • .5 cup cup milk
  • .5 cup Mascarpone Cheese
  • 1 whole egg
  • .25 cup brown sugar
  • .25 cup maple syrup
  • 1 tsp salt
  • .5 tsp vanilla extract

Crumble Topping:

  • 1.5 cup cornflakes crunched
  • .25 cup toasted pecans chopped
  • .25 cup cooked Baker’s Bacon Bacon Bits
  • 2 tbsp brown sugar
  • 1 tbsp butter melted
  • 1 tsp salt
  • 1.5 cup Mini Marshmallows

Instructions
 

  • Preheat the oven to 350 degrees. Place sweet potatoes in a pot of water and bring to a boil. Cook until tender, remove and dry on a paper towel. While potatoes are cooking, cook the diced Back Bacon on medium high heat, just until cooked and caramelized on the outside. Remove from pan, keeping the pan drippings as well
  • While the potatoes are still warm, combine all the casserole ingredients with an electric mixer on medium speed until everything is combined. Place in a greased 9x9 baking dish
  • Mix all the ingredients for the crumble topping in a bowl and sprinkle in rows on top of the casserole. Leaving enough space to put the mini marshmallows in between the rows. (see photo)
  • Bake at 350 degrees for 25 minutes, remove and fill the topping gap with the marshmallows. Bake an additional 10, just to soften the marshmallows and brown the top.
Keyword Back Bacon, Bacon Thanksgiving, casserole, crunchy topping, marshmallow, sweet potato, thanksgiving