Bacon and Brown Sugar BBQ Casserole
Savory bacon bits folded into sweet potato mash with a sticky molasses glaze.
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Ingredients
- 3 pounds Sweet potatoes, peeled and cubed
- 8 strips Thick-cut bacon, diced
- 1/4 cup Unsalted butter, melted
- 1/2 cup Dark brown sugar
- 2 tablespoons Blackstrap molasses
- 1 teaspoon Smoked paprika
- 1/2 teaspoon Garlic powder
- 1/3 cup Heavy cream
- 1 teaspoon Kosher salt
- 1/2 teaspoon Black pepper
- 1 tablespoon Apple cider vinegar
Instructions
- 1
Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
- 2
Boil the cubed sweet potatoes in a large pot of salted water until tender, about 15-20 minutes, then drain thoroughly.
- 3
While potatoes boil, fry the diced bacon in a skillet over medium heat until crispy; drain on paper towels but reserve 1 tablespoon of fat.
- 4
In a small bowl, whisk together the melted butter, brown sugar, molasses, smoked paprika, and apple cider vinegar to create the BBQ glaze.
- 5
Mash the sweet potatoes with the heavy cream, garlic powder, salt, pepper, and the reserved bacon fat until smooth and creamy.
- 6
Fold half of the crispy bacon bits into the mashed potato mixture and spread evenly into the prepared baking dish.
- 7
Drizzle the molasses glaze over the top of the potatoes and sprinkle with the remaining bacon bits.
- 8
Bake for 20-25 minutes until the glaze is bubbling and slightly tacky, then let rest for 5 minutes before serving.
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