Clean Eating Twice Baked Loaded Sweet Potato Casserole
This delicious casserole makes a wonderful side dish for any special occasion!
Ingredients
- 3 lb. sweet potatoes (baked in their skin until soft, cooled and peels removed)
- 2 tbsp. oil (light flavored)
- 2 cups yellow onions (chopped)
- 8 oz. package sliced mushrooms
- 1 tbsp. garlic powder
- 2 cups milk (any kind except coconut milk)
- 1/2 lb. clean bacon (no sugar added, cooked and chopped - see notes above)
- 1 cup pecans (chopped - or enough to cover the top of the casserole)
Instructions
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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.
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Saute the onions and mushrooms in the oil over low to medium heat until the onions are translucent and a tiny bit caramelized.
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Add the milk to the potatoes and blend.
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Stir in the onions, mushrooms, garlic powder and chopped bacon and transfer to a casserole dish. Mine was 9x12.
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Top with chopped pecans.
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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.
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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.
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Cool slightly and serve.
Recipe Notes
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.