clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chipotle Sweet Potato Casserole with Maple Bacon Crumble

  • Author: Jessi Heggan
  • Prep Time: 20
  • Total Time: 60



Bacon Crumble

  • 8 raw bacon slices
  • 1 cup pecans, chopped
  • ½ cup pumpkin seeds
  • ¼ cup maple syrup
  • ½ tsp smoked paprika
  • ½ tsp cinnamon
  • 3 Tbsp almond flour

Sweet Potato Filling

  • 4lbs cooked sweet potatoes, peeled
  • 6 Tbsp grass-fed butter or ghee
  • ½ cup coconut milk
  • 2 Tbsp chipotle in adobo sauce, chopped
  • 1.5 tsp sea salt
  • 1 tsp chili powder
  • 2 eggs


  1. Preheat oven to 350 and grease an 8×8 baking dish.
  2. Cut up the bacon pieces in to 1-2 inch pieces and heat a skillet to medium-high heat and cook the bacon (not too crispy).
  3. Add the bacon and bacon grease to a large bowl with the pecans, pumpkin seeds, maple, paprika, cinnamon and almond flour and mix to combine. Set aside.
  4. Add the cooked and peeled sweet potatoes to a large bowl with the butter, milk, chipotle, sea salt, and chili powder and mix with a hand or stand mixer. Add the eggs and mix until combined.
  5. Pour the mixture in the 8×8 pan and bake for 15 minutes.
  6. Remove from the oven and add the bacon crumble and then bake for another 15-20 minutes or until the topping is crispy and the casserole is bubbling.
  7. Serve immediately and enjoy


  • I personally like to cook the potatoes quickly in my instant pot but you can also just boil them on the stove until softened


  • Serving Size: 6