Ingredients

The following ingredients have 4 Servings
  • 6 pounds Dark-orange sweet potatoes (9 large or 12 medium)
  • 8 ounces Bacon (8-10 slices)
  • 1/4 cup Panko crispy bread crumbs
  • 1 Tablespoon Unsalted butter (melted )
  • 1/2 cup Sour cream
  • 1/4 cup Unsalted butter (softened)
  • 2 Medium green onions (chopped (2 tablespoons))
  • 1/2 teaspoon Ground chipotle powder
  • 1/2 teaspoon Kosher Salt
  • 1/2 teaspoon Black pepper

Instruction

  • Heat oven to 350℉. Line a 15X10X1-inch baking sheet with foil
  • Spray a 13X9-inch (3 quart) glass baking dish with cooking spray.
  • Pierce sweet potatoes several times with a folk. Place in foiled-lined pan. Bake about 1 hour 15 minutes or until a fork easily pieces through the potato.
  • Cool 10 minutes. When the potatoes are cool enough to handle, peel the potatoes, discard skins, and cut out and eyes or dark spots. Place the sweet potato flesh in a large glass bowl.
  • In a medium size skillet, cook bacon until crisp; chop. Set aside.
  • In a small glass bowl, mix the breadcrumbs with the 1 Tablespoon melted butter. Set aside.
  • Mash the potatoes with a potato masher.
  • Stir in the chopped bacon, sour cream, the 1/4 cup softened butter, the onions, chipotle seasoning, salt and pepper, until well blended.
  • Spread mixture in the glass baking dish, or form individual servings in the dish with a 1/2-cup ince cream scoop or measuring cup.
  • Sprinkle crumb mixture evenly over top.
  • Bake 20 to 30 minutes or until thoroughly heated and bread crumbs just begin to brown.