Directions

Preheat your oven to 400 Fahrenheit.
Place your cut up sweet potatoes into a large enough pot to boil them in. Make sure you fill the water to 1-2 inches above the top of the potatoes. Add a pinch of salt and bring to a boil over high heat. Once the water has reached a boil, lower heat to medium low and boil the sweet potatoes for about 10 minutes or until they become tender.
Drain the sweet potatoes in a strainer and then return to the pot with the heat off. Use a potato masher to mash the sweet potatoes. Set the pot aside.
Set a sauté pan to medium heat and add your diced bacon in. Cook and stir until the bacon has cooked through and becomes crispy. Then add the diced green onions and diced jalapeños in with the bacon and proceed to cook for 1 minute.
Remove pan from the heat and add the content of it into the pot with the mashed sweet potatoes and stir to completely combine contents. Add any salt, pepper, and cayenne at this point to your preferred taste. Add the sour cream, 1 cup of shredded white cheddar, and lime juice. Stir to combine.
Grab a casserole dish large enough to hold all of these contents and place all of your combined ingredients into it. Sprinkle the remaining 1/4 cup of shredded sharp cheddar to the top of the casserole. Bake this for 15 minutes or until the cheese on top of the casserole has begun to golden to your preference.
Serve and enjoy!

Calories

311

Fat

19 g

Sat. Fat

8 g

Carbs

25 g

Fiber

4 g

Net carbs

21 g

Sugar

5 g

Protein

11 g

Sodium

415 mg

Cholesterol

42 mg