Are you looking for a new savory-sweet side dish that will pair well with roast chicken, grilled steaks or chops and other hearty entrees any time of year, and also doubles as a brunch casserole?
If you answered to any of the above, then try Greg's Bacon & Sweet Potato Casserole, a not-too-sweet, warmly spiced alternative to cloying sweet potato casseroles. The bacon adds subtly smoky, salty meatiness that will wake up your mouth and lift your spirits any time of the year.
1 lb sweet potatoes (we like them unpeeled but you can peel for smoother texture)
1/2 cup white sugar
1/2 cup brown sugar
2 extra-large eggs, well beaten
1/4 cup butter
1/2 cup milk (skim or low-fat is fine)
1 tsp real vanilla extract
1/2 to 1 tsp ground cinnamon*
1/2 to 1 tsp ground nutmeg*
1/2 tsp Kosher salt
8 strips bacon, cooked** & crumbled
|Prior to baking|
**Note: I save the bacon grease for other uses, and reserve a little bit for greasing the casserole dish.
Preheat oven to 350°F and butter or grease a large casserole dish (9" x 12" x 2") or two smaller casserole dishes. Cube and cook the sweet potato until tender -- you can boil in water or cook in a microwave oven with a little water -- then drain and mash in a large bowl with all the other ingredients except the bacon. Use a ladle to transfer the mixture into a blender (you may need to do this in 2 batches), and blend until relatively smooth and frothy (the mixture will look lighter in color). Pour the mixture into the casserole dish(es), then gently fold in most of the bacon and sprinkle the rest of the bacon over the top of the casserole. Bake at 350°F until top starts lightly browning and a toothpick inserted in the middle comes out clean, about 1 hour to 1 hr 15 mins. Makes 6 to 8 servings; refrigerate leftovers.