Spicy Sweet Potato And Bacon Casserole Recipes

SWEET POTATO CASSEROLE WITH BACON CRUMBLE

Steps:

• Preheat the oven to 375 degrees F.
• For the sweet potatoes: Line a baking sheet with foil. Line an 8-inch square baking dish with foil.
• Prick the sweet potatoes all over, put them on the prepared baking sheet and roast until soft, 1 hour to 1 hour 15 minutes. Let cool slightly.
• Put the butter and rosemary in a small saucepan over medium heat and cook until the butter starts to brown. Remove from the heat and discard the rosemary. Scoop the sweet potato flesh out of the skins and into a food processor. Add the butter, heavy cream, sugar, cinnamon, egg, 1 teaspoon salt and 1/4 teaspoon pepper and process until smooth.
• Spread the sweet potato mixture in the prepared 8-inch baking dish.
• For the crumble: Put the bacon in a medium skillet over medium heat and cook until crisp, about 4 minutes. Transfer to a paper-towel-lined plate with a slotted spoon, reserving the fat. Whisk together the flour, pecans, sugar and a pinch of salt in a medium bowl. Using your fingers, rub the butter and 2 tablespoons bacon fat into the flour mixture until coarse crumbs form. Add the bacon and toss to combine. Sprinkle the crumble over the sweet potato mixture.
• Bake until lightly browned and hot throughout, about 30 minutes.

SPICY SWEET POTATO CASSEROLE

Steps:

• Preheat the oven to 400 degrees F.
• In a large mixing bowl, toss the sweet potatoes with the olive oil, oregano, salt, pepper, chipotle powder and garlic until the potatoes are evenly coated. Arrange the sweet potatoes in a 9 1/2-inch round glass baking dish, arranging in overlapping, concentric circles, until the dish is filled. Cover with foil and bake until tender, about 30 minutes.
• Remove the foil and add the cream. Return the casserole to the oven and continue baking, uncovered, until golden with crisp edges another 20 minutes. Serve warm.

HEALTHY SWEET POTATO AND BACON BREAKFAST CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with butter.
• Cook bacon in a skillet on medium heat until golden brown, about 8 minutes. Remove and chop coarsely.
• Cook sweet potato, broccoli, onion, and garlic in the same skillet until onion is translucent, about 5 minutes. Add spinach; season with salt and pepper and cook until wilted, 3 to 5 minutes.
• Beat eggs in a bowl until foamy. Add bacon and spinach mixture and stir well. Pour mixture into the baking dish.
• Bake in the preheated oven until top and sides are golden brown, 35 to 40 minutes.

SPICY SWEET POTATO AND BACON CASSEROLE

Steps:

• Adjust oven rack to the middle position; preheat oven to 425°.
• Pulse the bread, butter, and 1/2 cup cheese in a food processor until coarsely ground.
• Cook the bacon in a Dutch oven over medium heat until crisp, about 8 minutes.
• Transfer the bacon to a paper towel-lined plate and pour off all but 1 tablespoon of fat.
• Cook the onion until softened, about 5 minutes.
• Add in the garlic and cayenne; cook until fragrant, about 30 seconds.
• Stir in the sweet potatoes, cream, buttermilk, and salt; decrease heat to med-low and cook, covered, until the potatoes are just tender, about 30 minutes.
• Off the heat, stir in the remaining 2 cups cheese, cooked bacon, and 4 of the scallions.
• Transfer the mixture to a 13 x 9 inch baking dish; top with the bread crumb mixture.
• Bake until the crumbs are golden brown, about 15 minutes.
• Cool 10 minutes, then sprinkle with the remaining scallion.
• Serve.

SPICY SWEET POTATO AND BACON CASSEROLE

Steps:

• Heat oven to 425. Pulse bread, butter and 1/2 cup cheese in food processor til coarsely ground Cook bacon til crips. Pour off all but 1 tbsp fat. Cook onion til softened about 5 minutes. Add garlic and cayenne and cook til fragrant about 30 seconds. Stir in sweet potatoes, cream, buttermilk and salt. Reduce heat to medium low and cook, covered, until potatoes are just tender about 30 minutes. Off heat stir in remaining cheese, cooked bacon and 4 scallions. Transfer fixture to 13x9 in pan and top with bread crumbs. Bake until crumbs are golden about 15 minutes. Cool 10 minutes, then sprinkle with remaining scallion.

SPICY SWEET POTATO AND BACON CASSEROLE

Steps:

• Preheat oven to 350F. Scrub potatoes and prick them all over with a fork. Place on foil-lined baking sheet and bake until soft, about 1 hour. Let cool. While potatoes are cooling, cook bacon until crisp. Remove to a paper towel-lined plate to cool. Discard all but one tablespoon of bacon fat from skillet and add yellow onion and a pinch of salt. Make sure to scrape up the bits of bacony goodness that remain on the bottom of the pan while you're cooking the onion. Once onion is soft and lightly golden brown, remove from heat. Remove potato pulp from skins and place in large bowl. Mash potatoes with melted butter and heavy cream. Add chipotle and paprika and stir well. Chop bacon coarsely and add to potatoes along with cooked onion and raw scallions. Salt and pepper to taste. Make streusel by combining flour, brown sugar, and chipotle with melted butter, mixing with a fork until all four is incorporated and mixture is crumbly. Stir in almond slices. Spread sweet potato mixture into a 13 x 9 baking pan; top with streusel and bake at 350F until brown and bubbly, about 30 minutes.

SPICY SWEET POTATO CASSEROLE

Steps:

• In a large skillet, heat the oil over medium-high heat. Add the sliced onions and cook for 3 minutes, stirring occsionally. Add in the sweet potatoes and cook an additional 10 minutes.
• Add two cups of water to the skillet. Add in the raisins, sugar, salt ginger cinnamon and cayenne. Reduce heat, cover and cook for 12 minutes until the potatoes are tender.
• Serve hot or at room temperature.
• Note: You can prepare these up to two days in advance. To reheat, place in a casserole dish and let stand 30 minutes at room temperature. Bake at 325 degrees for 30 minutes.

SPICY GLAZED SWEET POTATOES AND PINEAPPLES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the sweet potatoes in a saucepan with enough water to cover. Add 2 tablespoons cinnamon; bring to a boil; cook 7 to 10 minutes; drain.
• Mix together the 1/2 cup brown sugar and cayenne pepper in a small bowl. Lie the bacon slices in a baking dish. Sprinkle the brown sugar mix over the bacon.
• Cook the bacon in the oven until the bacon is crispy, about 10 minutes. Place the bacon on a plate lined with paper towels to drain, reserving the liquid from the dish. Change oven setting to Broil.
• Pour the reserved pineapple juice into a measuring cup. Fill the cup with water to measure 1 cup total. Pour the mixture into a skillet and place over medium heat. Stir in the sugar, 1/4 cup brown sugar, and 2 teaspoons cinnamon. Cook until the volume of the liquid has reduced to about half. Add the pineapple and drained sweet potatoes. Cook and stir until most of the liquid is absorbed. Transfer the mixture to a round 2-quart casserole dish. Crumble the drained bacon over top of the dish. Pour the reserved liquid from the bacon dish over top of the dish.
• Place the dish under the broiler until the sugar on top caramelizes, 2 to 3 minutes.