Our sweet potato casserole goes the opposite direction of the typical requisites of marshmallows and brown sugar. Instead, this savory side dish gets its flavor from bacon, rosemary, shallots (a variety of onion) and Gruyere cheese.

Yield: 8-10 servings

Difficulty Rating: Intermediate

Nutritional Highlights: Sweet potatoes are loaded with beta carotene, which increases our levels of vitamin A, and also contain vitamin C, potassium and fiber.

Recipe Created By:
Recipe From: Tennessee Home and Farm


  • 3 medium sweet potatoes (about 2 pounds), scrubbed well
  • 4 ounces smoked bacon (about 5 slices)
  • 2 tablespoons dark brown sugar
  • 3 tablespoons unsalted butter, room temperature
  • 2 small shallots, finely minced
  • 1 teaspoon minced fresh rosemary, plus more for garnish
  • 1 large egg
  • 2 tablespoons heavy cream
  • 2 ounces Gruyere cheese (about ½ cup), finely grated, plus more for garnish
  • coarse salt and freshly ground pepper, to taste

Tips & Notes

Our version calls for the sweet potato mixture to be piped into ramekins for a pretty presentation, but a single baking dish can be used; just increase the baking time at the end.



  1. Preheat oven to 400 degrees. Place sweet potatoes on a parchment-lined baking sheet, and pierce each several times with a fork. Bake until tender when pierced with the tip of a paring knife, about 45 minutes. Remove from oven and set aside to cool.
  2. Line a rimmed baking sheet with aluminum foil and fit with a wire rack. Arrange bacon strips on rack, and sprinkle with brown sugar. Cook until well glazed and crisp, 12 to 15 minutes. Remove from oven, let cool slightly and roughly chop.
  3. Melt 1 tablespoon of butter in a small skillet over medium heat. Add shallots, and cook until soft and fragrant, about 2 minutes. Add rosemary, and cook 1 minute. Remove from heat.
  4. Cut cooled potatoes in half and scoop out sweet potato flesh. Place flesh in the bowl of an electric mixer fitted with the paddle attachment. Add remaining 2 tablespoons butter, reserved shallot mixture, egg, cream and cheese. Mix well until combined. Transfer to food processor, and mix until very smooth. Season with salt and pepper.
  5. Transfer mixture to a pastry bag fitted with a star tip. Pipe mixture into ramekins. Bake until golden, about 20 minutes. Remove from oven, and garnish with Gruyere, rosemary and reserved bacon. Serve immediately.
Recipe From: Farm Flavor - www.farmflavor.com

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  1. Jessy @ Farm Flavor says:

    Posted to What’s Cooking Wednesday recipe roundup on The King’s Court IV: http://thekingscourt4.blogspot.com/2011/11/whats-cooking-wednesday-111611.html.

  2. christy says:

    I had this at a dinner party…it was wonderful…not your normal brown sugar southern dish!!!!

  3. Bob in Jersey says:

    Great recipe! I used 4 sweet potatoes and the dish would possibly serve 5 to 6 people max. I’ll probably make bacon with brown sugar all the time, it is so damn good!

  4. CJ Julian says:

    Going to make this fir Christmas dinner. I’m not keen on the sweet versions of sweet potato casserole (I don’t feel that sugary side dishes belong on the same plate as a roast), so thus works well for the paleo dinner (I’m not going to use the brown sugar and I’m using ghee instead of the butter and full-fat coconut milk in lieu if the cream. I will, however use the cheese). I’m looking forward to trying this …