Sweet Potatoes With Bacon Food

MASHED SWEET POTATOES WITH BACON

Steps:

• Heat oven to 350°F. Pierce sweet potatoes all over with fork; place on cookie sheet with sides. Bake about 1 hour 15 minutes or until tender when pierced with fork. Let stand 15 minutes or until cool enough to handle.
• Meanwhile, in 10-inch skillet, cook bacon over medium-high heat 4 minutes, turning occasionally, until brown. Remove bacon from skillet; place on paper towels to drain. Reserve 1 tablespoon drippings in skillet; discard remaining drippings. Add onion to skillet; cook over medium heat 5 to 8 minutes, stirring occasionally, until softened.
• Peel sweet potatoes; place in large bowl. Mash until no lumps remain. Add warm half-and-half, thyme, salt and pepper; mash until very smooth.
• Add onion to sweet potatoes. Crumble bacon; reserve 2 tablespoons for garnish. Add remaining bacon to potatoes; stir until blended. Garnish with reserved bacon and thyme sprigs.

SWEET POTATO CASSEROLE WITH BACON

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Grease a 2-quart baking dish; set aside.
• Place the sweet potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry until cool enough to handle.
• Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Chop the bacon coarsely; set aside.
• Slip the skins off the potatoes and discard; blend the potatoes in an electric blender or food processor until smooth. Stir in the butter, cinnamon, nutmeg, cream, and milk. Mix well; season to taste with salt and pepper. Spread the potato mixture in the prepared baking dish.
• Bake in the preheated oven until heated through, about 18 minutes. Remove from the oven; sprinkle the potatoes with the bacon. Return to the oven and bake for an additional 5 minutes.

MAPLE GLAZED SWEET POTATOES WITH BACON AND CARAMELIZED ONIONS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Toss the sweet potato chunks, olive oil, salt, and black pepper in a large bowl, and spread the sweet potatoes out onto a large rimmed baking sheet.
• Roast in the preheated oven until browned and tender, about 40 minutes; stir after the first 20 minutes.
• Cook the bacon until crisp and brown in a large skillet over medium heat, about 10 minutes; transfer bacon to a bowl, but leave the grease in the skillet. Cook the onions in the bacon grease until browned, about 10 minutes, stirring frequently. Reduce heat to low, and cook the onions until very soft, brown, and sweet, another 10 to 15 minutes. Stir often. Mix the onions with the bacon in the bowl, and set aside.
• Pour the maple syrup into the hot skillet with the thyme, and bring to a rolling boil. Boil the syrup until reduced by half, 3 to 4 minutes. Place the roasted sweet potatoes and onion-bacon mixture into the skillet, and stir to coat the vegetables with maple glaze. Transfer to a serving dish.

TWICE-BAKED SWEET POTATOES WITH BACON

Steps:

• Preheat oven to 375°. Scrub sweet potatoes; pierce each several times with a fork. Place in a foil-lined 15x10x1-in. baking pan; bake until tender, 1 to 1-1/4 hours. Cool slightly., Cut a thin slice off the top of each potato; discard slice. Scoop out pulp, leaving thin shells. In a large bowl, mash pulp with butter, salt and pepper; stir in cheese and bacon. Spoon into potato shells., Return to pan. Bake until heated through, 15-20 minutes.

SWEET POTATO TOAST WITH BACON, EGG AND CHEESE

Steps:

• Preheat the oven to 450 degrees F.
• Slice off the 4 long sides of each of the sweet potatoes so the potatoes are squared off and sit flat on a cutting board. Slice the potatoes lengthwise into 1/2-inch-thick planks, about 5-inches-by-2-inches (you should get 3 planks per sweet potato). Combine the sweet potatoes, olive oil and a pinch of salt in a medium bowl and toss gently to coat. Spread them out on a baking sheet and roast, flipping halfway through, until lightly browned and tender when pierced with a knife, about 15 minutes. Remove the sweet potato toasts to 2 plates.
• Meanwhile, heat a medium nonstick skillet over medium heat. Cook the bacon, stirring occasionally, until crisp and browned, 8 minutes. Remove to a paper towel. Reserve the pan, and discard all but 1 tablespoon of the bacon fat.
• Sprinkle the eggs with 1/4 teaspoon salt. Add the eggs to the pan, then immediately lower the heat and cook, stirring once and swirling the pan to cover with the egg. Let cook untouched, 1 minute, then lightly lift the eggs and swirl uncooked egg around the pan and let cook, 1 minute more. Sprinkle the cheese over the eggs, then cover and cook until the eggs are just set and cheese is melted, 30 seconds to 1 minute. Sprinkle the bacon on top of the cheese. Transfer the eggs to a cutting board and cut into 6 pieces. Divide the eggs among the toasts and top with a couple grinds of pepper. Serve immediately.

ROASTED SWEET POTATOES AND BACON

Steps:

• Preheat oven to 400 degrees. On a rimmed baking sheet, combine sweet potatoes, bacon, and thyme; season with salt and pepper. Roast until sweet potatoes are browned in spots and tender when pierced with a knife and bacon is crisp, about 30 minutes, stirring halfway through.

SAVORY HASSELBACK SWEET POTATOES WITH BACON

Steps:

• Heat oven to 425ºF.
• Cut thin lengthwise slice off bottom of each potato; discard. Place 2 wooden spoons on opposite long sides of 1 potato on cutting board. Cut potato crosswise into 1/8-inch-thick slices, stopping when knife hits spoons. Repeat with remaining potatoes.
• Wrap sweet potatoes in damp paper towels. Microwave on HIGH 6 to 7 min. or until almost tender.
• Meanwhile, combine dressing, garlic and thyme. Place potatoes in foil-lined 13x9-inch pan; brush evenly with 3 Tbsp. dressing mixture, getting in between slices. Bake 15 min. or until potatoes are tender. Remove from oven. Heat broiler.
• Insert 1/4 tsp. crumbled bacon between potato slices. Combine nuts and cheese; sprinkle over potatoes. Drizzle with remaining dressing mixture.
• Broil, 4 inches from heat, 2 to 3 min. or until topping is lightly browned.

SWEET POTATOES WITH BACON, TWICE BAKED

Steps:

• Preheat the oven to 400 degrees F.
• Wash the sweet potatoes & spray them with a nonstick vegetable spray, then place on a baking sheet & bake for 1 hour or until done.
• Cool the potatoes a bit, then cut them in half lengthwise & scoop out the pulp, leaving enough to make a sturdy shell.
• In a mixing bowl, combine the potato pulp, sour cream, butter, salt, egg, pepper & sugar, mashing & mixing to combine well.
• Add the crumbled bacon & mix well, then fill the potato shells with the mixture. If using the paprika, sprinkle that on top.
• Bake for 8 to 10 minutes or until heated through, then serve & enjoy!

SPICY SWEET POTATO AND BACON CASSEROLE

Steps:

• Adjust oven rack to the middle position; preheat oven to 425°.
• Pulse the bread, butter, and 1/2 cup cheese in a food processor until coarsely ground.
• Cook the bacon in a Dutch oven over medium heat until crisp, about 8 minutes.
• Transfer the bacon to a paper towel-lined plate and pour off all but 1 tablespoon of fat.
• Cook the onion until softened, about 5 minutes.
• Add in the garlic and cayenne; cook until fragrant, about 30 seconds.
• Stir in the sweet potatoes, cream, buttermilk, and salt; decrease heat to med-low and cook, covered, until the potatoes are just tender, about 30 minutes.
• Off the heat, stir in the remaining 2 cups cheese, cooked bacon, and 4 of the scallions.
• Transfer the mixture to a 13 x 9 inch baking dish; top with the bread crumb mixture.
• Bake until the crumbs are golden brown, about 15 minutes.
• Cool 10 minutes, then sprinkle with the remaining scallion.
• Serve.

SWEET POTATO SOUP WITH BACON

Steps:

• Spray a large soup pot with cooking oil, and heat it on medium. Add the bacon, and cook until crispy, 5 to 7 minutes. Remove the bacon from the pot and place on a plate with a paper towel on top.
• Drain the excess bacon fat from the pot, and wipe the pot with a paper towel to get most of the bacon grease out but leaving a bit for flavor. When the bacon has cooled, crumble it into small pieces.
• Heat 1 tablespoon of olive oil in the soup pot used for cooking the bacon. Add the onions, cook for 5 minutes until the onions begin to soften.
• Add the carrots and jalapeno peppers, cook for a few more minutes. Add the garlic and cook for another minute.
• Stir in the sweet potatoes along with the 2nd tablespoon of olive oil.
• Add the chicken broth, water, white pepper and curry powder. Bring to a boil, then reduce to simmer. Let the soup simmer uncovered for about 30 minutes until the sweet potatoes are nice and soft.
• When the sweet potatoes are soft, purée with a handheld immersion blender. If the handheld blender isn't available, transfer in batches to a food processor to purée there. Stir in the cilantro and spinach if using after puréeing the soup. Add salt and pepper to taste.
• Serve the soup hot, topping each bowl with a bit of the reserved bacon bits.

MASHED SWEET POTATOES WITH BACON

Steps:

• Preheat the oven to 400 degrees F. Pierce the potatoes all over with a fork and place on a baking sheet. Bake until completely soft, about 45 minutes. Let cool slightly. Split the potatoes in half, scoop out the flesh into a medium bowl and set aside. Discard the skins.
• Cook the bacon in a large saucepan over medium heat, stirring, until crisp, 8 to 9 minutes. Remove with a slotted spoon to a paper towel¿lined plate. Add the bourbon or cider to the drippings in the saucepan and cook until mostly evaporated, about 30 seconds. Add the potatoes, heavy cream, butter, maple syrup and 1 1/2 teaspoons salt; mash with a potato masher until smooth and warmed through.
• Transfer the potatoes to a bowl; top with the bacon and drizzle with more maple syrup before serving.

SWEET POTATOES WITH BACON

Steps:

• Cut ends off potato; discard. Cut potato into 8 slices. Wrap bacon piece around each potato slice, overlapping ends under potato.
• Place, seam sides down, in large skillet.
• Cook on medium-low heat 12 to 14 min. or until bacon is done and potatoes are tender, turning after 7 min. Drain on paper towels. Season with pepper.

ROASTED SWEET-POTATO SPEARS WITH BACON VINAIGRETTE

Steps:

• Put oven rack in upper third of oven and preheat oven to 450°F.
• Peel sweet potatoes, then cut each lengthwise into 6 spears. Cut spears in half crosswise if desired, then arrange in 1 layer in a large (17- by 12-inch) shallow baking pan.
• Cook bacon in a 10-inch heavy skillet over moderate heat, stirring, until browned and crisp, 10 to 15 minutes. Transfer with a slotted spoon to paper towels to drain, then pour bacon fat through a fine-mesh sieve onto potato spears and toss with 2 spatulas to coat. Sprinkle spears with 1/2 teaspoon salt and 1/4 teaspoon pepper and roast (uncovered), turning every 15 to 20 minutes, until potatoes are tender and edges are browned, 45 minutes to 1 hour. Transfer to a serving dish.
• Return bacon to cleaned skillet, then add oil and heat over moderate heat until hot but not smoking. Stir in white part of scallions and remove from heat. Stir in vinegar, water, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper and pour over potato spears. Sprinkle potatoes with scallion greens and serve warm.

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.

SWEET POTATOES WITH BACON AND SPINACH

Steps:

• Preheat the oven to 400°F.
• Peel the sweet potatoes, and cut them into 1 1/2-inch cubes. Place them in a large bowl and toss with the sugar and reduced sherry.
• In a medium sauté pan, cook the butter over medium heat 6 to 8 minutes, until it's brown and smells nutty. Remove from the heat and let cool a few minutes. Add the sage and thyme to the butter, and pour it over the sweet potatoes, scraping the pan with a rubber spatula to get all the brown bits. Toss with a large spoon, being careful of the hot butter. Season with 1 tablespoon salt and 1/4 teaspoon pepper. Transfer the sweet potatoes to a large roasting pan and bake in the oven 50 minutes to 1 hour, until the potatoes are caramelized and tender. Stir with a metal spatula every so often, to coat the potatoes evenly with the butter and sugar.
• While the potatoes are cooking, slice the bacon lengthwise into 3/8-inch-thick slices. Stack them in two piles, then cut the strips crosswise into 3/8-inch even-sided rectangles, or lardons. Heat a large sauté pan over medium heat for 1 minute. Add the bacon, and cook about 5 minutes, until it's tender and lightly crisped. Using a slotted spoon, transfer it to a plate.
• When the sweet potatoes are done, remove the pan from the oven and toss in the bacon and spinach. Taste for seasoning.