Monday, November 4, 2019

Bacon Apple Sweet Potato Casserole

  If you're looking for a recipe that SCREAMS Thanksgiving, this is it! For a while now, I've been doing a savory take on sweet potatoes, and this recipe ticks all the boxes. Don't get me wrong, I love love LOVE the favorite Candied Sweet Potatoes and the favorite Sweet Potato Casserole with all the brown sugar and such, but lately I've been embracing the sweet potato in a savory light.
 I found this recipe on a blog called Mel's Kitchen Cafe, and although I tweaked the amounts and method here and there, the recipe and inspiration clearly belong to Mel. I'm not sure I would have ever added shredded CHEESE to a sweet potato dish, but it's fabulous! How brilliant is that?? And tbh, I wanted MORE cheese the entire time I was INHALING it. More is more! At the same time, it has all the Thanksgiving flavors that you want in a casserole... rosemary, sage, I bet you could even add some thyme, because why not? They go beautifully with the cheese, and the apples enhance the sweetness of the potatoes. And the bacon, well, we all know it makes everything better.
 So if you're looking for a new take on sweet potatoes, seriously TRUST ME on this one. It's absolutely Thanksgiving worthy, and it tastes like Autumn in a casserole. It's literally one of my favorite new things that I've made in quite a long time. Like, not even kidding. You must try it!

5 lbs sweet potatoes
1 lb thick-cut bacon
2 medium leeks, washed well, trimmed of tough edges and sliced thinly
2 large honey crisp apples, cored, peeled and finely diced
2 tsp brown sugar
1 tbs finely chopped fresh sage
1 tbs finely chopped fresh rosemary
S&P to taste
8 oz shredded sharp cheddar cheese
8 oz shredded Monterey Jack cheese

In a large pot, boil sweet potatoes until fork tender. Remove from pot and let cool until you can handle them. Remove peels, place in a large bowl, and mash them until smooth.
 In a skillet, cook the bacon until crisp. Remove the bacon pieces to a paper-towel lined plate, leaving a tablespoon or so of drippings in the skillet and removing any excess grease. Chop the bacon to small bits. set aside.
Over medium heat, add the leeks, apples, brown sugar, sage, and rosemary to the skillet. Lightly season with salt and pepper. Cook, stirring often, until the leeks and apples have softened and caramelized slightly
Add about 3/4 of both cheeses, bacon, and leek/apple mixture to the sweet potatoes, reserving a bit of everything to sprinkle on top. Stir to combine. Add additional salt and pepper to taste, if needed. Lightly grease a large baking dish and spread the sweet potato mixture evenly in the pan. Sprinkle the rest of the bacon, leek mixture, and cheese over the top. Bake for 30 minutes until hot and bubbly. Serve immediately.

The original recipe baked the potatoes instead of boiling them. Do whichever method you prefer!
I think I'll add fresh thyme next time I make it. Why? Because I LOVE fresh thyme!
I bet you could use another mildly flavored onion instead of the leeks. I'd do a Vidalia, I think.
Definitely go for a SHARP Cheddar. You want that  flavor to come through. The original recipe used Fontina instead of Jack. Again, you do you!