Spicy Sweet Potato And Bacon Casserole Recipes

Steps:

• Preheat the oven to 375 degrees F and lightly grease a sheet pan with the olive oil.
• Lay the cubed sweet potatoes in an even layer on the sheet pan. Roast until just tender, about 10 minutes. Set aside.
• Meanwhile, add the bacon to a cast-iron pan on medium heat. Cook until the bacon is crispy and the fat has rendered, about 7 minutes. Remove to a paper towel-lined plate and set aside.
• Add the jalapeño rings to the bacon fat and fry until blistered and lightly browned. Transfer to the paper towel-lined plate with the bacon.
• Turn the heat to medium high. Add the cubed sweet potatoes in an even layer and season with the cinnamon and some salt and pepper. Fry until crispy and golden brown on all sides, about 7 minutes. Add the bacon and jalapeños to the pan and fold to combine. Add a few shakes of malt vinegar. Transfer to a serving dish and garnish with cilantro.

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.

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.

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.