Savory Sweet Potato Casserole With Candied Bacon Recipes

SAVORY SWEET POTATO CASSEROLE WITH CANDIED BACON

Steps:

• Because of the various stages of this recipe (boiling, baking, baking), make sure you know what you're doing and where you're going next so read the recipe in full, before beginning!
• To a large stockpot, add the sweet potato chunks, cover with water, and bring to a boil. Boil over high heat until sweet potatoes are fork tender, about 20 minutes. Drain well and transfer to a large bowl.
• If you're making this straight through (and not making ahead), preheat your oven now to 350F.
• To the large bowl with the sweet potatoes brown sugar, maple syrup, cinnamon or pumpkin pie spice, cream, butter, eggs, and beat with a handheld electric mixer on medium-high speed until combined and fluffy.
• Spray a 2-quart casserole dish or similar-sized baking dish with cooking spray, and transfer the sweet potato mixture into the dish. If you're making ahead, stop now, cover tightly with plastic wrap or foil, and refrigerate.*** (See Notes)
• Line a baking sheet with parchment paper, add the bacon, pecans, toss to combine; set aside. Tip - Parchment paper is not optional here unless you love doing stubborn dishes with a baked-on sugary glaze.
• To a small bowl, ad the brown sugar, maple syrup, cinnamon, smoked paprika, salt, lemon zest, and mix to combine.
• Slowly and evenly drizzle the liquid mixture over the bacon and pecans and stir lightly to coat evenly.
• Bake for about 15 to 20 minutes, or until well toasted.
• Sprinkle the candied bacon and pecans over the top of the sweet potatoes.
• Bake on the middle rack fora bout 35 to 40 minutes, or until set. Tip - If the top appears to be browning too quickly, cover it with foil after baking for about 15 to 20 minutes. Remove the foil for the last 5 minutes of baking.
• Allow to cool momentarily before serving. Recipe is best warm and fresh but extra will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.

SAVORY SWEET POTATO CASSEROLE RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C).
• Place the sweet potatoes on a baking sheet and poke each one a few times with a fork. Bake for 40-50 minutes, or until very soft. Remove from the oven and let cool until easy to handle. Reduce the oven temperature to 350°F (180°F).
• Meanwhile, cook the bacon in a medium skillet over medium heat until crispy. Transfer to a paper towel-lined plate to drain.
• Pour out all but 2 tablespoons of bacon grease from the skillet. Add the onion to the skillet and cook over medium heat for about 5 minutes, or until soft and translucent. Add the thyme and rosemary, and cook, stirring, until fragrant, about 1 minute. Remove the pan from the heat and let the onions cool slightly.
• Scoop the flesh of the sweet potatoes into a large bowl, discarding the skins. Add the cream, egg, salt, and pepper, and stir to combine. Add the onions and Gruyère cheese, and stir to incorporate.
• Transfer the sweet potato mixture to a 9-inch square glass baking dish.
• Make the topping: In the same skillet, melt the butter over medium heat. Add the stuffing and stir until warmed through and slightly toasted, about 2 minutes.
• Sprinkle the crumbled stuffing evenly over the sweet potatoes. Crumble the bacon and evenly sprinkle on top.
• Cover the baking dish with foil and bake for 30 minutes, until heated through. If desired, remove the foil and broil on high until the topping is lightly browned, 1-2 minutes. Keep an eye on the casserole so it does not burn.
• Remove the casserole from the oven and garnish with fresh thyme. Let cool for about 10 minutes before serving.
• Enjoy!

SAVORY SWEET POTATO CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease an 8-inch square baking dish.
• Arrange 1/3 of the sweet potato slices in the bottom of the prepared baking dish. Spread 1/2 of the broccoli over top and sprinkle with 1/2 cup Cheddar cheese. Repeat layers once more. Layer remaining sweet potatoes on top.
• Melt butter in a saucepan over medium heat. Whisk in flour and thyme; cook and stir for 1 minute. Whisk in hot milk, a little at a time, until mixture begins to boil. Cook and stir until sauce thickens. Remove from the heat and season with salt and pepper and evenly pour sauce over top and sides of the casserole. Sprinkle remaining 1/2 cup Cheddar over top.
• Bake in the preheated oven until lightly browned, about 45 minutes. Cover with foil and bake until bubbly and sweet potatoes are tender, 20 minutes more.
• Let stand 5 minutes before serving.