sweet potato casserole with bacon
PREP TIME 20 mins, COOK TIME 1 hr
4lb (1.8kg) sweet potatoes, peeled and chopped
1 3⁄4 cups sugar
3 sticks (11⁄2 cups) unsalted butter, melted and cooled
1 cup milk
1 tsp vanilla extract
For the topping:
1lb (450g) thick-cut smoked bacon
1 tbsp ground cinnamon
2 tbsp sugar
4 tbsp butter
1 cup light brown sugar
1 cup chopped pecans
1 Preheat the oven to 350ºF (180ºC). Cook the potatoes in a saucepan of boiling water for 10 –15 minutes, or until tender. Drain well, mash until smooth, and set aside.
2 In a frying pan, dry-fry the bacon over medium-high heat for 10–15 minutes, turning occasionally, until evenly browned and crisp. Remove from the pan and drain on paper towels. Sprinkle with the cinnamon and sugar. Set aside. When it is cool enough to handle, crumble the bacon.
3 Place the eggs, sugar, and melted butter in a large bowl and, using a balloon whisk or an electric hand whisk, whisk until well combined; the mixture should be golden and silky. Add the milk and vanilla extract, then mix in the potatoes until well blended. Spoon the mixture into a large ovenproof casserole with a capacity of about 7 pints (4 liters).
4 Melt the butter and combine with the brown sugar, crumbled bacon pieces, and pecans. Sprinkle over the potato mixture in the casserole. Bake in the oven for 45 minutes. If the topping starts to brown, cover the dish with foil. Serve hot.
For a much-loved take on this festive casserole, mix 11⁄2oz (45g) mini marshmallows into the topping mixture.
|sweet potato casserole with bacon|