Spicy Sweet Potato and Bacon Casserole
By America's Test KitchenPublished on November 13, 2011
Time
1½ hours
Yield
Serves 10
Ingredients
4 slices hearty white sandwich bread, torn into large pieces2 tablespoons unsalted butter, melted2 ½ cups shredded sharp cheddar cheese 8 slices bacon, chopped1 onion, chopped fine4 garlic cloves, minced½ teaspoon cayenne pepper (see note)5 pounds sweet potatoes (about 8 medium), peeled, halved lengthwise, and sliced thin¾ cup heavy cream ¾ cup buttermilk 2 ½ teaspoons salt 5 scallions, sliced thin
Before You Begin
For a milder heat, reduce cayenne to 1/4 teaspoon.
Instructions
- Adjust oven rack to middle position and heat oven to 425 degrees. Pulse bread, butter, and 1/2 cup cheese in food processor until coarsely ground.
- Cook bacon in Dutch oven over medium heat until crisp, about 8 minutes. Transfer bacon to paper towel-lined plate and pour off all but 1 tablespoon fat. Cook onion until softened, about 5 minutes. Add garlic and cayenne and cook until fragrant, about 30 seconds. Stir in sweet potatoes, cream, buttermilk, and salt. Reduce heat to medium-low and cook, covered, until potatoes are just tender, about 30 minutes. Off heat, stir in remaining cheese, cooked bacon, and 4 scallions.
- Transfer mixture to 13 by 9-inch baking dish and top with bread crumbs. Bake until crumbs are golden brown, about 15 minutes. Cool 10 minutes, then sprinkle with remaining scallion. Serve.
- Make Ahead: The casserole can be prepared through step 2 and refrigerated for up to 1 day. The bread crumb mixture should be refrigerated separately and will keep for up to 2 days. When ready to bake, cover with foil and bake until hot and bubbly, about 40 minutes. Uncover, sprinkle with bread crumbs, and bake until topping is golden brown, about 15 minutes.
Time
1½ hoursYield
Serves 10Ingredients
4 slices hearty white sandwich bread, torn into large pieces
2 tablespoons unsalted butter, melted
2 ½ cups shredded sharp cheddar cheese
8 slices bacon, chopped
1 onion, chopped fine
4 garlic cloves, minced
½ teaspoon cayenne pepper (see note)
5 pounds sweet potatoes (about 8 medium), peeled, halved lengthwise, and sliced thin
¾ cup heavy cream
¾ cup buttermilk
2 ½ teaspoons salt
5 scallions, sliced thin
Ingredients
4 slices hearty white sandwich bread, torn into large pieces
2 tablespoons unsalted butter, melted
2 ½ cups shredded sharp cheddar cheese
8 slices bacon, chopped
1 onion, chopped fine
4 garlic cloves, minced
½ teaspoon cayenne pepper (see note)
5 pounds sweet potatoes (about 8 medium), peeled, halved lengthwise, and sliced thin
¾ cup heavy cream
¾ cup buttermilk
2 ½ teaspoons salt
5 scallions, sliced thin
Ingredients
4 slices hearty white sandwich bread, torn into large pieces
2 tablespoons unsalted butter, melted
2 ½ cups shredded sharp cheddar cheese
8 slices bacon, chopped
1 onion, chopped fine
4 garlic cloves, minced
½ teaspoon cayenne pepper (see note)
5 pounds sweet potatoes (about 8 medium), peeled, halved lengthwise, and sliced thin
¾ cup heavy cream
¾ cup buttermilk
2 ½ teaspoons salt
5 scallions, sliced thin
Why This Recipe Works
Although many sweet potato casserole recipes are candied, they can also shine as a savory favorite on the holiday table. We wanted a sweet potato casserole that was creamy, cheesy, smoky, and rich. We found that the best way to precook the potatoes before baking them was in a combination of heavy cream and buttermilk, which made the potatoes soft, not mealy, and allowed them to absorb the rich flavor of the dairy. Bacon added salt and smoke flavor, cayenne pepper contributed kick, cheddar cheese lent richness, and chopped scallion provided a fresh bite to our Spicy Sweet Potato and Bacon Casserole. Topping the sweet potato casserole with bread crumbs, melted butter, and even more cheddar cheese ensured it emerged from the oven golden and bubbly.
Before You Begin
For a milder heat, reduce cayenne to 1/4 teaspoon.
Instructions
- Adjust oven rack to middle position and heat oven to 425 degrees. Pulse bread, butter, and 1/2 cup cheese in food processor until coarsely ground.
- Cook bacon in Dutch oven over medium heat until crisp, about 8 minutes. Transfer bacon to paper towel-lined plate and pour off all but 1 tablespoon fat. Cook onion until softened, about 5 minutes. Add garlic and cayenne and cook until fragrant, about 30 seconds. Stir in sweet potatoes, cream, buttermilk, and salt. Reduce heat to medium-low and cook, covered, until potatoes are just tender, about 30 minutes. Off heat, stir in remaining cheese, cooked bacon, and 4 scallions.
- Transfer mixture to 13 by 9-inch baking dish and top with bread crumbs. Bake until crumbs are golden brown, about 15 minutes. Cool 10 minutes, then sprinkle with remaining scallion. Serve.
- Make Ahead: The casserole can be prepared through step 2 and refrigerated for up to 1 day. The bread crumb mixture should be refrigerated separately and will keep for up to 2 days. When ready to bake, cover with foil and bake until hot and bubbly, about 40 minutes. Uncover, sprinkle with bread crumbs, and bake until topping is golden brown, about 15 minutes.
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