Sweet Potato Casserole with Bacon
This is a refreshingly new casserole dish for Thanksgiving because of its really unique twist of sweet potatoes for a change. With its steamy sweet potatoes which gave the meal a bit of a sugary tinge; its creamy nutritious milk which created a refined blend to the flavors; its grounded cinnamon and nutmeg for spices which heightens its extremely delicious taste; and its meaty chunks of bacon which gave the meal a filling satisfaction right from the first spoonful to your last. Now, here’s how to make this sweet potato casserole with a twist of bacon for your festive Thanksgiving with your family.
Ingredients
- 4 large sweet potatoes, quartered
- 4 slices bacon
- 3 tablespoons butter (45 g)
- ½ teaspoon ground cinnamon (1 g)
- ¼ teaspoon ground nutmeg (0.8 g)
- ½ cup light cream (120 ml)
- ¼ cup milk (60 ml)
- salt and ground black pepper for seasoning
Instructions
- Preheat an oven to 325 degrees F (165 degrees C). Grease a 2-quart baking dish and set aside.
- Put the sweet potatoes into a large saucepan and pour in with salted water until covered. 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.
- Serve warm and enjoy this Thanksgiving dish!
