I’m usually more of a mashed (russet) potato kind of gal. My favorite being the crockpot mashed potatoes I shared last year.
But lately I’ve been getting more into sweet potatoes because I keep reading about all the nutrients and good-for-you stuff they contain.
And I totally did. This is rich, creamy and made a little more savory with the addition of a little bacon. You could totally substitute with Facon if you want to keep it meatless though.
Duchess Sweet Potato Casserole, serves 6-8 as a side.
3 large sweet potatoes
1/4 cup butter
1/4 cup cream (I used half and half, but heavy whipping is great too.)
1/4 cup bacon bits (I chopped up about 8 strips for this, but it doesn’t need to be exact.)
3 egg yolks
2 tablespoons chopped nuts (I used almonds.)
salt and pepper
First, peel and cut the sweet potatoes. Cook in hot water until softened enough that you can easily mash them. You can test by sticking a fork into one and seeing if you can easily break it apart while it’s still in the hot water.
Strain and place in the large bowl with the butter (the butter will melt since the potatoes will be hot).
Mash with the cream, bacon bits and egg yolks. Season with plenty of salt and pepper. Move to a pie pan and top with the chopped nuts. Bake at 425°F for 20 to 22 minutes until the top begins to brown. Serve warm.
You can easily make the potatoes ahead up to the putting them in a pie pan. Then when you are ready (the next day), top with nuts and bake before serving.
I baked these along with the extra stuffing just after the turkey finished baking and was resting under foil for 30 minutes. Planning! It’s a modern miracle at times. 🙂 xo. Emma
P.S. Looking for other potato sides you can serve up this season? Check out accordion potatoes with rosemary and garlic, twice baked potatoes, or slow cooker mashed potatoes. All are total comforting and holiday-worthy.
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- 3 large sweet potatoes
- ¼ cup butter
- ¼ cup cream (I used half and half, but heavy whipping is great too.)
- ¼ cup bacon bits (I chopped up about 8 strips for this, but it doesn’t need to be exact.)
- 3 egg yolks
- 2 tablespoons chopped nuts (I used almonds)
- salt and pepper
- First, peel and cut the sweet potatoes. Cook in hot water until softened enough that you can easily mash them. You can test by sticking a fork into one and seeing if you can easily break it apart while it’s still in the hot water.
- Strain and place in the large bowl with the butter (the butter will melt since the potatoes will be hot).
- Mash with the cream, bacon bits and egg yolks. Season with plenty of salt and pepper. Move to a pie pan and top with the chopped nuts.
- Bake at 425°F for 20 to 22 minutes until the top begins to brown. Serve warm.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
I love sweet potatoes. I chopped them up and put them in a savory stir fry the other day. It was a fun addition!
Wishing you a lovely day.
I love that you are making something so good looking and special from this simple but gorgeous product! Great Job!
Love Katie from
This casserole looks delicious! I love that it doesn’t involve marshmallows!
I’m just getting into sweet potatoes but gotta say this looks so delicious! Will try soon! Also really like the way you presented the dish, very pretty =)
Many thanks for your kind reply! I’m definitely going to try that presentation on a dish soon.
No but that sounds divine! I LOVE Jamie Oliver. Which book is this recipe found in, I have at least three of his books from over the years. 🙂
Yes, it is two piles that I forked the design on to. Often times Duchess potatoes will be served in piped mounds, almost looking like meringues. But with the addition of bacon bits I was unable to pipe easily through even a large star tip, so I improvised and just forked a design into a pie pan full and served it more as a casserole. I had to increase my bake time a little (indicated in the recipe) but I ended up really loving this anyway because passing around a casserole or pie pan just feels very holiday to me anyway. 🙂
This looks so delicious and I love how it is prepared as well. It looks so pretty and would really look great on a thanksgiving table. Thanks for this awesome recipe. I am all about the sweet potatoes and yams this time of year!
Rae of Love from Berlin
Sounds delicious! Have you tried Jamie Oliver’s sweet potato mash with chilli, coriander and mango chutney? Probably not the best match for a Thanksgiving dinner, but it’s ridiculously good.
Your cooking post is always so exciting!! They are so delicious Xx
Yum! Looks really good. http://www.hannamarielei.com
Oh boy! Sweet potatoes are my favorite! This looks so yummy! And it’s a dish for anytime, not just the holidays!
Looks delicious! And it’s so pretty 🙂
First of all, I’m enjoying this whole Friendsgiving series–bravo! It’s getting me excited for hosting the whole shebang at my house.
So…dumb question: did you just fork that pattern on? I love the presentation. I’m thinking you did two piles/layers and then striated them. Is this correct?
I’ve never tried adding bacon! I’ll give it a try!
OMG!!! This looks so delicious!!! You are making me hungry!!
I love sweet potato I eat it almost everyday this is an great way to change it up! I will have to try this
Thanks for the tips, I will have to try cooking them in orange juice sometime—that sounds interesting. 🙂