Our sweet potato casserole goes the opposite direction of the typical requisites of marshmallows and brown sugar. Instead, this savory side dish gets its flavor from bacon, rosemary, shallots (a variety of onion) and Gruyere cheese.

Yield: 8-10 servings
Difficulty Rating: Intermediate
Recipe From: Tennessee Home and Farm


  • 3 medium sweet potatoes (about 2 pounds), scrubbed well
  • 4 ounces smoked bacon (about 5 slices)
  • 2 tablespoons dark brown sugar
  • 3 tablespoons unsalted butter, room temperature
  • 2 small shallots, finely minced
  • 1 teaspoon minced fresh rosemary, plus more for garnish
  • 1 large egg
  • 2 tablespoons heavy cream
  • 2 ounces Gruyere cheese (about ½ cup), finely grated, plus more for garnish
  • coarse salt and freshly ground pepper, to taste


Recipe From: Farm Flavor - www.farmflavor.com

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  1. Jessy @ Farm Flavor says:

    Posted to What’s Cooking Wednesday recipe roundup on The King’s Court IV: http://thekingscourt4.blogspot.com/2011/11/whats-cooking-wednesday-111611.html.

  2. christy says:

    I had this at a dinner party…it was wonderful…not your normal brown sugar southern dish!!!!

  3. Bob in Jersey says:

    Great recipe! I used 4 sweet potatoes and the dish would possibly serve 5 to 6 people max. I’ll probably make bacon with brown sugar all the time, it is so damn good!

  4. CJ Julian says:

    Going to make this fir Christmas dinner. I’m not keen on the sweet versions of sweet potato casserole (I don’t feel that sugary side dishes belong on the same plate as a roast), so thus works well for the paleo dinner (I’m not going to use the brown sugar and I’m using ghee instead of the butter and full-fat coconut milk in lieu if the cream. I will, however use the cheese). I’m looking forward to trying this …