Bourbon Sweet Potato Casserole with Sweet ‘n’ Savory Bacon Pecans
INGREDIENTS
- 4 medium sweet potatoes
- 3/4 cup brown sugar
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 1/4 cup milk
- 1/4 cup butter melted
- 2 eggs lightly beaten
- 2 tablespoons bourbon optional
SWEET ‘N’ SAVORY BACON PECANS
- 6 slices thick cut bacon chopped
- 3/4 cup brown sugar
- 1/3 cup all-purpose flour use gluten free if needed
- 1 1/2 cups raw pecans roughly chopped
- 1/3 cup salted butter melted
- 1/2-1 teaspoon cayenne pepper
- 2 tablespoons fresh sage chopped
- 1-2 teaspoons fresh rosemary chopped (optional)
INSTRUCTIONS
- Preheat your oven to 400 degrees F.
- Poke a few holes in the sweet potatoes and bake for 1 hour or until soft and tender. When the sweet potatoes are cooked, slice them in half and allow to cool.
- Meanwhile, make the topping. Heat a large skillet over medium-high heat and cook bacon until crispy. Remove to a paper towel-lined plate and set aside. Next, add the brown sugar, flour, pecans, butter, cayenne, sage and rosemary (if using) to a bowl and mix to combine. Stir in the fried bacon.
- Reduce the oven temperature to 350 degrees F.
- Peel the skins away from the flesh of the sweet potato and add the sweet potato to a mixing bowl. Mash well. Mix in the brown sugar, vanilla, cinnamon, milk, butter, eggs and bourbon until fully combined.
- Pour the sweet potatoes into a greased casserole dish (I used an oval). Spread the pecan topping over top of the sweet potatoes. Bake for 30-40 minutes or until the pecans are golden. Remove from the oven and serve warm.
source:https://www.halfbakedharvest.com/bourbon-sweet-potato-casserole-sweet-n-savory-bacon-pecans/
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