Sweet Potato Casserole With Bacon

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12 Ingredients

Number of servings

For the topping

450grams thick-cut smoked streaky bacon
1tablespoons ground cinnamon
25grams caster sugar
60grams butter
150grams light soft brown sugar
125grams pecans, chopped

1.80kilograms sweet potatoes, peeled and chopped
4 eggs
300grams caster sugar
350grams unsalted butter, melted and cooled
1 cup milk
1teaspoons vanilla extract

Nutrition per serving

53% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Traditionally served with turkey at Thanksgiving, the smooth, sweet potato contrasts well with the crunchy, salty topping.

Method

Step 1 of 4

Preheat the oven to 180C. Cook the potatoes in a saucepan of boiling water for 10-15 minutes, or until tender. Drain well, mash until smooth, and set aside.

Step 2 of 4

In a frying pan, dry-fry the bacon over a medium-high heat for 10-15 minutes, turning occasionally, until evenly browned and crisp. Remove from the pan and drain on paper towels. Sprinkle with the cinnamon and caster sugar. Set aside. When it is cool enough to handle, crumble the bacon.

Step 3 of 4

Place the eggs, sugar, and melted butter in a large bowl and, using a balloon whisk or an electric hand whisk, whisk until well combined; the mixture should be golden and silky. Add the milk and vanilla extract, then mix in the potatoes until well blended. Spoon the mixture into a large ovenproof casserole with a capacity of about 4 L.

Step 4 of 4

Melt the butter and combine with the brown sugar, crumbled bacon pieces, and pecans. Sprinkle over the potato mixture in the casserole. Bake in the oven for 45 minutes. If the topping starts to brown, cover the dish with foil. Serve hot.