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Duchess Sweet Potato Casserole

A rich and creamy sweet potato casserole
Course Appetizer
Keyword casserole, sweet potatoes
Servings 8 people
Calories 149kcal

Ingredients

  • 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

Instructions

  • 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.

Notes

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.

Nutrition

Calories: 149kcal | Carbohydrates: 3g | Protein: 4g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 97mg | Sodium: 182mg | Potassium: 38mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 384IU | Vitamin C: 0.2mg | Calcium: 25mg | Iron: 0.3mg