SWEET POTATO CASSEROLE WITH BACON CRUMBLE

By jarren

Ingredients

• Sweet Potatoes:
• 3 pounds medium sweet potatoes
• 4 tablespoons unsalted butter
• 1 sprig rosemary, broken in half
• 1 large egg, beaten
• 1/4 cup heavy cream
• 2 tablespoons light brown sugar
• 1/4 teaspoon ground cinnamon
• Kosher salt and freshly ground black pepper
• Crumble:
• 2 slices thick-cut bacon, chopped into 1/4-inch pieces
• 2/3 cup all-purpose flour
• 1/4 cup chopped pecans
• 3 tablespoons light brown sugar
• 2 tablespoons unsalted butter,at room temperature, cut into small pieces
• Kosher salt

Details

Servings 6
Preparation time 40mins
Cooking time 135mins

Preparation

Step 1

For sweet potatoes:

Heat oven to 375 degrees. Line a baking sheet with Foil. Prick sweet potatoes,place on baking sheet and roast until soft,1 hour to 1 hour 15 minutes. Let cool slightly. Warm butter and rosemary in a small saucepan over medium heat until butter starts to brown. Discard rosemary. Scoop sweet potato flesh out of skins into a food processor. Add infused butter, egg, cream, sugar, cinnamon, 1 teaspoon salt and 1/4 teaspoon pepper and puree until smooth. Line an 8-inch square baking dish with Reynolds Wrap Non-Stick Aluminum Foil. Spread potato mixture in dish.

For crumble:

Cook bacon in medium skillet over medium heat until crisp,about 4 minutes. Remove to a paper towel and reserve fat. Combine flour, pecans, sugar, butter, a pinch of salt and 2 tablespoons bacon fat in a bowl. Using your fingers, rub butter into flour mixture until coarse crumbs form. Toss in bacon. Sprinkle crumble over sweet potato mixture. Bake casserole until lightly browned and potatoes are hot (about 30 minutes).