If you’re looking for a dish that’s comfort food meets gourmet, you’re in the right place! I’m so excited to share this Savory Sweet Potato Casserole with Bacon, Caramelized Shallots, and Crispy Jalapeños Recipe — it’s one of those recipes that feels both indulgent and homey at the same time. I absolutely love how the sweetness of the potatoes pairs perfectly with the smoky bacon, the rich depth of caramelized shallots, and then that pop of heat and crunch from crispy jalapeños just takes it over the top. Stick around because I’m going to walk you through every step, plus share my personal tips so you nail it on your first try!
Why You’ll Love This Recipe
- Flavor Explosion: The combination of smoky bacon, sweet potatoes, and spicy jalapeños creates a perfect balance you’ll crave again and again.
- Texture Contrast: Creamy mashed sweet potatoes topped with crispy bacon, crunchy panko, and fried jalapeños give every bite variety and excitement.
- Simple Yet Gourmet: With just a handful of ingredients and straightforward steps, you get a dish that’s impressive enough for holidays yet easy for a weeknight.
- Make Ahead Friendly: I’ll show you how to prep in advance so it fits seamlessly into your busy schedule.
Ingredients You’ll Need
The ingredients in this Savory Sweet Potato Casserole with Bacon, Caramelized Shallots, and Crispy Jalapeños Recipe all bring something special to the table—both in flavor and texture. Keep an eye out for fresh sweet potatoes and shallots for the best results, and don’t skip the step of frying bacon to render that flavorful fat!
- Sweet Potatoes: Choose firm, medium-sized potatoes for even cooking and natural sweetness.
- Bacon: Opt for thick-cut if you like extra crispy bites—don’t rush cooking it low and slow.
- Shallots: Their subtle onion flavor caramelizes beautifully, adding depth to the casserole.
- Brown Sugar: Just a pinch helps balance the savoriness and enhances caramelization.
- Garlic: Fresh minced cloves bring brightness and warmth—use fresh, not pre-minced.
- Half and Half: This adds creaminess without being too heavy; whole milk works in a pinch.
- Butter: Use unsalted so you can control the seasoning perfectly.
- Salt and Pepper: Essential for seasoning—start sparingly, then adjust.
- Panko Bread Crumbs: They create a crisp topping that’s lighter than traditional breadcrumbs.
- French’s® Crispy Fried Jalapeños: These add a spicy crunch that’s a unique finish you’ll remember.
Variations
I love experimenting with this recipe, and it’s really versatile. You can swap out ingredients or tweak toppings to fit your family’s tastes or dietary needs. Don’t be afraid to make it your own!
- Make it Vegetarian: Skip the bacon and swap in smoked paprika or toasted nuts for that smoky, crispy element—I tried toasted pecans and it was a hit with my veggie-loving friends.
- Spice it Up Differently: If you don’t have crispy jalapeños, try crushed red pepper flakes or diced fresh jalapeños for heat.
- Dairy-Free Version: Use coconut cream or your favorite dairy-free milk and a non-dairy butter to keep it creamy.
How to Make Savory Sweet Potato Casserole with Bacon, Caramelized Shallots, and Crispy Jalapeños Recipe
Step 1: Boil Sweet Potatoes Until Tender
Start by peeling and chopping your sweet potatoes into uniform chunks so they cook evenly. Place them in a large saucepan, cover with cold water, and bring to a boil. You want to simmer for about 20 minutes or until you can easily pierce the potatoes with a fork. Don’t overcook—just fork-tender is perfect, because overboiled sweet potatoes can get waterlogged and make the mash too loose.
Step 2: Cook Bacon Low and Slow for Maximum Crispiness
While the potatoes boil, heat a skillet over medium-low heat and add your chopped bacon. The key here is patience—cooking it slowly allows the fat to render out and the bacon to get crispy without burning. Stir it often to cook evenly. When done, scoop out the bacon pieces and set them on a paper towel to drain the excess grease. Keep about 2 tablespoons of that flavorful bacon fat—you’ll use it in the potatoes!
Step 3: Caramelize Shallots and Add Garlic
In the same skillet with the remaining bacon fat, toss in your shallots with a pinch of salt and brown sugar. Cooking over low heat, stir frequently and let them slowly caramelize for about 10 to 15 minutes. This slow step is what transforms them into sweet, golden nuggets of flavor. Toss in the minced garlic toward the end, cooking briefly until fragrant but not burnt.
Step 4: Mash Sweet Potatoes to Perfection
Drain your potatoes and transfer them to a large bowl. Add the reserved bacon fat, butter, half and half, salt, and pepper. Use a hand mixer for an ultra-smooth mash, or a classic potato masher if you prefer some texture. The bacon fat adds this wonderful savory depth, so don’t skip it. Taste as you go—you may want to add a touch more salt or pepper depending on your bacon’s saltiness.
Step 5: Assemble and Bake
Spread your silky sweet potato mash into an 8×8 inch baking dish. Sprinkle the caramelized shallots evenly over the top, then scatter the crispy bacon pieces. Next, add a layer of panko breadcrumbs to create that irresistible crunchy topping once baked. Bake at 350°F for 30 minutes to heat through and give the breadcrumbs some color.
Step 6: Finish with Crispy Jalapeños
Remove the casserole from the oven and sprinkle French’s® Crispy Fried Jalapeños evenly on top. Pop it back into the oven for another 10 minutes. The jalapeños crisp up beautifully, adding just the right kick and crunch that my family goes crazy for. Let the casserole cool a bit before serving, or it’s a little too hot to appreciate all those layers.
Pro Tips for Making Savory Sweet Potato Casserole with Bacon, Caramelized Shallots, and Crispy Jalapeños Recipe
- Don’t Skip Bacon Fat: Using the rendered bacon fat in your potatoes amps up the savory flavor in a major way—you’ll thank me for this trick.
- Low and Slow Caramelizing: That patience with your shallots pays off with a deep, sweet flavor—rushing this will leave them bitter or underdone.
- Use a Mixer or Masher, Not a Food Processor: Sweet potatoes can turn gluey with a processor; stick with a hand mixer or masher for creamy, smooth but aerated texture.
- Add Jalapeños Last: They can burn quickly, so adding them halfway through baking keeps them crisp and flavorful without bitterness.
How to Serve Savory Sweet Potato Casserole with Bacon, Caramelized Shallots, and Crispy Jalapeños Recipe
Garnishes
I like to add a sprinkle of fresh chopped parsley or green onions on top right before serving—it adds a fresh, vibrant note that balances the richness. Sometimes a dollop of sour cream or crème fraîche can also mellow the heat from the jalapeños and make each bite perfectly creamy.
Side Dishes
This casserole pairs beautifully with simple roasted or steamed green veggies—think asparagus or green beans—to lighten the plate. A crisp green salad with a tangy vinaigrette cuts through the richness perfectly. For a heartier meal, grilled chicken or pork chops complement the flavors nicely.
Creative Ways to Present
I love making this recipe in mini ramekins for Thanksgiving or holiday parties—it feels extra special and fun for guests. You can also try layering in a clear glass dish so the beautiful colors and textures show through. For a casual meal, serve it in a large baking dish straight from the oven and let everyone dig in family-style!
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge, and they usually last about 3-4 days. The flavors actually mellow and blend wonderfully overnight, so it’s a great make-ahead for busy weeknights.
Freezing
If you want to freeze this casserole, assemble it without the crispy jalapeños on top (add those fresh after reheating). Wrap the dish tightly with foil and freeze for up to 2 months. When you’re ready, thaw overnight in the fridge and bake until warmed through.
Reheating
Reheat leftovers covered in a 350°F oven for about 20 minutes or until heated through. Adding fresh crispy jalapeños after reheating keeps that crunch intact. Avoid microwaving if possible, because the texture can get a bit soggy.
FAQs
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Can I make this Savory Sweet Potato Casserole with Bacon, Caramelized Shallots, and Crispy Jalapeños Recipe dairy-free?
Absolutely! Swap the half and half for coconut milk or almond milk, and replace butter with a plant-based margarine or coconut oil. The flavors will still blend beautifully, and the texture will be creamy.
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What can I substitute if I don’t have French’s® Crispy Fried Jalapeños?
If you don’t have those on hand, you can use crushed red pepper flakes for heat or even diced fresh or pickled jalapeños. For crunch, try toasted tortilla strips or crispy fried onions.
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Can I use regular potatoes instead of sweet potatoes?
You can, but the flavor profile will change. Regular potatoes won’t have the same natural sweetness that complements the bacon and shallots. If you try it, consider adding a bit of brown sugar or maple syrup to balance the savory elements.
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How far ahead can I make this casserole?
You can prepare the casserole (up to Step 5) a day in advance, then add the crispy jalapeños and bake right before serving. This makes it super convenient for holidays or dinner parties.
Final Thoughts
This Savory Sweet Potato Casserole with Bacon, Caramelized Shallots, and Crispy Jalapeños Recipe has become one of my all-time favorite comfort dishes. It’s elegant enough to serve guests but so easy to make that I find myself craving it on a random weeknight. Every bite is like a warm hug with a little spicy kick. I can’t wait for you to try this and hear how your family reacts—trust me, you’ll be making it again and again!
PrintSavory Sweet Potato Casserole with Bacon, Caramelized Shallots, and Crispy Jalapeños Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This Savory Sweet Potato Casserole combines creamy mashed sweet potatoes with crispy bacon, caramelized shallots, and a crunchy topping of panko breadcrumbs and fried jalapeños. Baked to perfection, it balances sweetness and savory flavors, making it a perfect comforting side dish for any holiday or family meal.
Ingredients
Sweet Potato Mixture
- 4 medium sweet potatoes, peeled and chopped
- ½ cup half and half
- 2 tablespoons butter
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons bacon grease (reserved)
Bacon and Shallots
- 6 slices bacon, chopped
- 1 large shallot, thinly sliced
- ½ teaspoon brown sugar
- 4 garlic cloves, minced
Topping
- ¼ cup panko bread crumbs
- 2/3 cup French’s® Crispy Fried Jalapeños
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to prepare for baking the casserole later.
- Boil Sweet Potatoes: Place peeled and chopped sweet potatoes in a saucepan, cover with cold water, bring to a boil, and cook for about 20 minutes or until potatoes are fork-tender. Drain and transfer to a large bowl.
- Cook Bacon: Heat a large skillet over medium-low heat and add chopped bacon. Cook, stirring frequently, until bacon is crispy and fat is rendered. Remove bacon with a slotted spoon onto paper towels to drain excess grease but reserve 2 tablespoons of bacon grease for the potatoes.
- Caramelize Shallots: In the same skillet with remaining bacon grease, add shallots with a pinch of salt and brown sugar. Cook over low heat, stirring often, until shallots are golden and caramelized, approximately 10-15 minutes. Stir in minced garlic near the end to sauté briefly.
- Mash Sweet Potatoes: Add reserved bacon grease, butter, half and half, salt, and pepper to the cooked sweet potatoes. Using a hand mixer, stand mixer, or potato masher, blend the mixture until completely smooth and creamy.
- Assemble Casserole: Spoon the mashed sweet potatoes into an 8×8-inch baking dish. Evenly distribute the caramelized shallots and crispy bacon on top, then sprinkle panko breadcrumbs over the surface.
- Bake: Place the baking dish in the preheated oven and bake for 30 minutes until the topping is lightly browned and bubbly.
- Add Jalapeños and Finish Baking: Remove the casserole from the oven, sprinkle French’s® Crispy Fried Jalapeños over the top, and return to the oven for an additional 10 minutes to heat through and add an extra crunch.
- Serve: Let the casserole cool slightly before serving. Enjoy this rich, flavorful dish as a hearty side perfect for special occasions or everyday meals.
Notes
- Bacon grease adds rich flavor to the mashed sweet potatoes; do not discard it.
- Caramelizing shallots slowly over low heat ensures they develop a sweet, deep flavor.
- French’s® Crispy Fried Jalapeños add a spicy, crunchy contrast—adjust quantity to taste or substitute with another fried pepper topping.
- This recipe serves 6 but can be easily doubled for larger gatherings.
- Use an 8×8 inch baking dish for even cooking and proper layering.
Nutrition
- Serving Size: 1/6th casserole (about 200g)
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.2 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 45 mg