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Recipe: Loaded Scalloped Sweet Potato Casserole

Yields1 ServingPrep Time15 minsCook Time1 hr 5 minsTotal Time1 hr 20 mins

Bacon. Cream. Cheese (lots), Sweet Potatoes. All baked up on a BIG casserole. Ready for you when you are ready for it.

Don’t dream about it. Go ahead & bake a Loaded Scalloped Sweet Potato Casserole. Now.

 '--Roasted Sweet Potatoes
 4 Sweet Potatoes (sliced 1/4 inch or less)
 Olive Oil
 Garlic Salt
 Smoked Paprika
 4 tablespoons Butter
 3 tablespoons Gluten Free Flour (or AP Flour)
 2 1/2 cups Fat Free Milk
 3 cups Shredded Cheddar Cheese
 1 cup Shredded Mozzarella Cheese
 Cooking Spray
 10 ounces Perfectly Baked Bacon, crumbled
 2 Ripe Avocados, sliced & dipped in lemon juice
 1/2 cup sliced Green Onion
 Sour Cream

Pre heat oven to 400 degrees F with the rack in the middle. Prepare a baking sheet with tin foil or a Silpat liner. Toss sweet potato slices in olive oil, garlic salt, pepper & smoked paprika. Arrange sweet potatoes on the sheet pan in a single layer. Bake about 20 minutes until potatoes are soft & slightly browned. Remove from oven & let cool a bit.


Melt butter in a sauce pan, whisk in flour. Stir in milk & bring to a simmer. Set aside.


Spray a 3 quart baking dish with cooking spray. Layer potatoes & 1 cup of the cheddar cheese, repeat this for 2nd layer. Add 3rd layer of sweet potatoes, pour milk mixture over the top. Top with 3rd cup of cheddar cheese & mozzarella.


Cover casserole dish with tin foil. Bake for 60 minutes. Carefully remove the foil & broil for 5 -10 minutes. Cheese should be slightly browned & bubbling. Be sure it does not burn. Remove from oven & let sit a few minutes. Sauce will thicken as the casserole cools.


Top with avocado, green onions & bacon crumbles. Serve with salsa & sour cream.

Nutrition Facts

Serving Size 8-10 Servings