Not your typical sugary, marshmallow Sweet Potato Casserole. This is savory with a smokey bacon crumble on top.
Preheat oven to 400 degrees.
Pierce each potato with a fork or knife. Place on a foil lined baking sheet and roast in the oven for about 1 hour to until tender. Or you can put them in the microwave for 5 minutes. If they are not tender after 5 minutes just keep cooking them in 30 second increments until done. BE SURE TO PIERCE WITH A FORK SO THEY DO NOT EXPLODE.
Place bacon on a baking rack on a foil lined baking sheet. If you don't have a rack don't worry-you can just place on the foil. Sprinkle brown sugar and cayenne pepper over bacon slices. Place in oven and cook for about 15-20 minutes depending on how thick your bacon is until crispy. Once done, crumble and reserve. NOTE-you can place bacon in the same oven as the potatoes.
In a small saucepan over medium-high heat, melt 1 tablespoon butter. Add shallots and rosemary. Saute until the shallots are translucent, about 3 minutes.
When potatoes are cooked allow to cool then cut in half and scoop out the flesh into a large bowl.
Add shallot mixture to potatoes. Add remaining 2 Tablespoons butter and cream.
Using an electric mixer mix all ingredients in bowl until smooth and creamy.
Add in 1/2 cup of cheese and mix with a spoon.
Pour mixture into a butter/greased 9"x13" baking dish.
Top with crumbled bacon and remaining cheese and bake for 20 minutes or until heated through.
To make ahead, prepare recipe through step 9 (do not bake). Cover and chill in fridge overnight. Let baking dish sit at room temperature while the oven preheats. Then place in oven and increase baking time to about 40 minutes.