Every Thanksgiving there is always a sweet potato casserole of some kind. Last year I did a casserole that had a little something for everyone (recipe can be found here) but this year I wanted to take it to the next level.
It all starts with Bacon
In my family if you want to make everyone happy you can add bacon to it and everyone will LOVE it. I was hoping this little trick would work for sweet potatoes as well. You see there are a few people in my sweet family that are not sweet potato fans. This is proof that not all people are perfect, just kidding (not really).
I wanted to let the bacon shine but I did not want it to over power so I decided to just add it to the topping. It adds the perfect bit if smokiness and saltiness while still letting the sweet potatoes shine.
You could mix the cooked bacon into the casserole if you wanted…it would be delicious for sure.
Now let’s jazz it up a bit
So as much as bacon can make almost any dish a hit, a little bourbon can make it out of this world (if used wisely). Just as bacon can, bourbon can overpower a dish, but in this casserole a few tablespoons really takes it to another level.
It adds just a hint of everything good bourbon has, and is a perfect addition to the bacon and sweet potatoes.
If you are not a fan of bourbon I completely understand. You can leave it out and the casserole will still be AMAZING…just don’t forget the bacon.
Real quick about the potatoes
For the sake of easiness I used canned sweet potatoes that I drained and then broke up in the bowl of a stand mixer. If you prefer fresh sweet potatoes you bake off some and then scoop out the flesh.
It would make the casserole great for sure, just be sure to taste it as you may need to add more sugar.
2-40 ounce can sweet potato's (or 6 large sweet potatoes baked and insides removed)
3/4 cup, packed brown sugar
3 teaspoons vanilla extract
1 teaspoon pumpkin pie spice
1/4 cup half and half
1/4 cup butter, melted
2 large eggs
2 tablespoons bourbon
8 sliced, thick cut bacon, cooked and crumbled
1/2 cup, packed brown sugar
1/3 cup all-purpose flour
1/4 cup butter, melted
1 teaspoon fresh rosemary, chopped
1/2 cup chopped pecans (optional)
Preheat oven to 425
Spray a large casserole dish with nonstick spray, set aside
In the bowl of a stand mixer, or a large bowl, blend together sweet potatoes and brown sugar until smooth
Add in vanilla, pumpkin pie spice, half & half, butter and eggs & bourbon mixing until well combined
Pour mixture into prepared pan
In a small bowl combine cooked bacon, brown sugar, flour, butter, rosemary & pecans (if using)
Sprinkle topping over sweet potato mixture
Cover pan with foil and bake for 30 minutes
Remove foil and continue backing for another 20-30 minutes or until potatoes are set and topping is browned
Remove and let sit for 10 minutes before serving
Each serving is 13 WW Smart Points
Calories 321 - Calories from Fat 135 - Total Fat 15 g - Saturated Fat 6.3 g - Monounsaturated Fat 6.5 g - Polyunsaturated Fat 1.3 g - Trans Fat 0 g - Cholesterol 56 g - Sodium 223 mg - Potassium 730 mg - Total Carbohydrate 40 g - Dietary Fiber 3 g - Sugars 16 g - Protein 4 g
Vitamin A 7 % - Vitamin C 20 % - Calcium 4 % - Iron 6 %
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Finishing it off
So not only is there bacon in the topping but there is also brown sugar, butter and herbs. For fun I also added some pecans to half the casserole. The Hubby doesn’t like pecans but he loves sweet potato casserole, so half in half is perfect.
Yep, that’s me being an awesome wife.
Trust me you need to have this on your Thanksgiving Table.