Smoked Sweet Potato Casserole With Candied Bacon And Pecans Food

SMOKED SWEET POTATO CASSEROLE WITH CANDIED BACON AND PECANS

Steps:

• Preheat the smoker or oven. Preheat your smoker to 275 degrees F with your favorite hardwood. Pecan is my wood of choice for this recipe. You can also cook this in your oven preheated to the same temperature.
• Boil the sweet potatoes. Bring a large pot of salted water to a boil. Carefully transfer the peeled and cubed sweet potatoes to the water and boil for 10-15 minutes, or until easily pierced with a fork.
• Make the streusel topping. While the potatoes cook, prepare the streusel topping. Preheat a 12-inch cast iron skillet over medium high heat. Add in the bacon and cook until crisp. Remove the bacon to a plate topped with a paper towel to drain. Turn the heat off of the pan, but leave the bacon drippings in the pan for later. Place the bacon pieces and chopped pecans in a medium sized mixing bowl. Add in the flour, brown sugar, melted butter, and salt. Stir until the flour and sugar clumps up around the pecans and bacon. Set aside.
• Whip the sweet potatoes. Once the potatoes have softened, drain off the water and let them cool slightly. Transfer the potatoes to a large mixing bowl and pour in the milk, melted butter, vanilla, and salt. Using an electric mixer, whip the potatoes until all of the filling is a smooth consistency and has cooled a little more. Add the two eggs and beat together again.
• Transfer the sweet potatoes and streusel to a cast iron skillet. Pour the smooth filling into your 12 inch cast iron skillet with the bacon grease still in the pan. Sprinkle the top of the sweet potato casserole filling with the candied bacon and pecan streusel, making sure it is evenly covered.
• Smoke the sweet potato casserole. Place the skillet in the preheated smoker and cook with the lid closed for about 60 minutes, or until the internal temperature of the casserole reads 175 to 185 degrees F. This will ensure your eggs are cooked through and the casserole is set without being dry.
• Serve warm. Remove your casserole from the smoker and serve warm.

SWEET POTATO CASSEROLE WITH PECANS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Cover sweet potatoes with water in a large pot; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer potatoes to a large bowl.
• Mash potatoes with white sugar, milk, eggs, salt, vanilla extract, and cinnamon. Spread mixture in prepared baking dish.
• Mix brown sugar, pecans, and flour in another bowl. Pour margarine over pecan mixture; toss until mixture resembles coarse crumbs. Sprinkle over potato mixture.
• Bake in preheated oven until pecan topping is hard, about 1 hour.

SAVORY SWEET POTATO CASSEROLE WITH CANDIED BACON

Steps:

• Because of the various stages of this recipe (boiling, baking, baking), make sure you know what you're doing and where you're going next so read the recipe in full, before beginning!
• To a large stockpot, add the sweet potato chunks, cover with water, and bring to a boil. Boil over high heat until sweet potatoes are fork tender, about 20 minutes. Drain well and transfer to a large bowl.
• If you're making this straight through (and not making ahead), preheat your oven now to 350F.
• To the large bowl with the sweet potatoes brown sugar, maple syrup, cinnamon or pumpkin pie spice, cream, butter, eggs, and beat with a handheld electric mixer on medium-high speed until combined and fluffy.
• Spray a 2-quart casserole dish or similar-sized baking dish with cooking spray, and transfer the sweet potato mixture into the dish. If you're making ahead, stop now, cover tightly with plastic wrap or foil, and refrigerate.*** (See Notes)
• Line a baking sheet with parchment paper, add the bacon, pecans, toss to combine; set aside. Tip - Parchment paper is not optional here unless you love doing stubborn dishes with a baked-on sugary glaze.
• To a small bowl, ad the brown sugar, maple syrup, cinnamon, smoked paprika, salt, lemon zest, and mix to combine.
• Slowly and evenly drizzle the liquid mixture over the bacon and pecans and stir lightly to coat evenly.
• Bake for about 15 to 20 minutes, or until well toasted.
• Sprinkle the candied bacon and pecans over the top of the sweet potatoes.
• Bake on the middle rack fora bout 35 to 40 minutes, or until set. Tip - If the top appears to be browning too quickly, cover it with foil after baking for about 15 to 20 minutes. Remove the foil for the last 5 minutes of baking.
• Allow to cool momentarily before serving. Recipe is best warm and fresh but extra will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.

CANDIED SWEET POTATO CASSEROLE

Steps:

• Combine the brown sugar, orange juice, butter and salt in a saucepan; bring to a boil and cook over low heat 5 minutes.
• Arrange the sweet potatoes in a shallow baking dish and pour the syrup over them.
• Bake in a 375 degree oven for 40-45 minutes, basting a few times, until glazed.
• Remove casserole from oven; stir gently to coat sweet potatoes wirh syrup.
• Top with pecans and marshmallows.
• Increase oven temperature to 400 degrees and bake for another 7-10 minutes or until marshmallows are golden brown.

CANDIED SWEET POTATO CASSEROLE

Steps:

• 1. Combine the brown sugar, orange juice, butter and salt in a saucepan; bring to a boil and cook over low heat 5 minutes.
• 2. Arrange the sweet potatoes in a shallow baking dish and pour the syrup over them.
• 3. Bake in a 375 degree oven for 40-45 minutes, basting a few times, until glazed.
• 4. Remove casserole from oven; stir gently to coat sweet potatoes with syrup.
• 5. Top with pecans and marshmallows.
• 6. Increase oven temperature to 400 degrees and bake for another 7-10 minutes or until marshmallows are golden brown.