This delicious casserole makes a wonderful side dish for any special occasion!
Place the baked sweet potatoes in a large mixing bowl, food processor or blender (depending on what you have available to blend. I had an immersion blender), and set aside.
Saute the onions and mushrooms in the oil over low to medium heat until the onions are translucent and a tiny bit caramelized.
Add the milk to the potatoes and blend.
Stir in the onions, mushrooms, garlic powder and chopped bacon and transfer to a casserole dish. Mine was 9x12.
Top with chopped pecans.
If you did not prep the potatoes before hand (see notes above) and they are warm, you only need bake this again for about 20 minutes at 350 F.
If you did prep the potatoes and keep them in the fridge (meaning, if they are cold), you will want to bake this for about 25-30 minutes at 350 F.
Cool slightly and serve.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.