Spicy Sweet Potato And Bacon Casserole Recipes

SPICED SWEET POTATO AND BACON SKEWERS RECIPE

Steps:

• Place oven-safe cooking racks on top of a large rimmed baking sheet. Spray with cooking spray. Preheat oven to 375 degrees F.
• Place cut sweet potatoes in a bowl. Drizzle with olive oil and toss to combine. Set aside.
• Without separating bacon slices into individual pieces, cut entire slab of bacon slices into fourths (when laying horizontally in front of you). This is easiest by cutting slab in half and then cutting each of those portions in half again.
• In a small bowl, combine sugars and spices. Pour spiced sugar mixture onto a large, rimmed baking sheet.
• With metal skewer, slide on a chunk of sweet potato, then 1 small piece of bacon (which is 1/4th of a bacon slice) that has been folded in half (or smaller if necessary). Make sure to leave a tiny bit of room between each bacon slice and potato chuck to allow even cooking (don't push them tightly together). Repeat pattern until you have about 7 pieces of sweet potato and 6 pieces of bacon on each skewer.
• Roll each skewer in the spiced sugar mixture. You may want to use your hand to hold some of the spiced sugar to press more of it onto the potatoes and bacon. Tap your skewer gently to remove any excess spiced sugar. Place skewer on top of the the cooling racks on your prepared baking sheet. Repeat with remaining skewers. Discard any remaining spiced sugar.
• Bake skewers for about 30 minutes, or until potatoes are tender and bacon is fully cooked.

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.

SWEET POTATO CASSEROLE WITH BACON

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Grease a 2-quart baking dish; set aside.
• Place the sweet potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry until cool enough to handle.
• Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Chop the bacon coarsely; set aside.
• Slip the skins off the potatoes and discard; blend the potatoes in an electric blender or food processor until smooth. Stir in the butter, cinnamon, nutmeg, cream, and milk. Mix well; season to taste with salt and pepper. Spread the potato mixture in the prepared baking dish.
• Bake in the preheated oven until heated through, about 18 minutes. Remove from the oven; sprinkle the potatoes with the bacon. Return to the oven and bake for an additional 5 minutes.

SPINACH AND SWEET POTATO CASSEROLE

Steps:

• Preheat the oven to 380°F/190°C.
• Put the spinach in a large salad bowl.
• Add the feta cheese, fresh rosemary, and parsley. Crack the egg and add it in the bowl.
• Use a fork to mix the ingredients, whisking the egg in the process.
• Lay the round sweet potato slices on the bottom and on the sides of a baking tray.
• Place the spinach mixture in the middle of the baking tray, and level it nicely. Slide the tray into the oven for the next 25 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 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.

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 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.

APPLE, BACON AND SWEET POTATO MINI CASSEROLES

Steps:

• Preheat oven to 350 degrees F. Coat twelve 2 1/2-inch muffin cups with cooking spray. Cut four of the bacon slices crosswise into thirds; chop remaining bacon.
• In a 12-inch skillet cook large bacon pieces over medium until crisp. Drain bacon on paper towels; discard drippings. Add chopped bacon, apples, and onion to skillet. Cook over medium 5 minutes, stirring occasionally. Add sweet potato; cook 10 minutes or just until potato is tender, stirring frequently. Stir in thyme and pepper.
• Divide potato mixture among prepared muffin cups. In a medium bowl combine egg and milk; pour over potato mixture (cups will be full). Top with cheese.
• Bake 25 minutes or until puffed and a knife comes out clean. Cool in cups 5 minutes. Remove from cups. Top with large bacon pieces. Serve warm.

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.