Bacon and Brown Sugar BBQ Casserole

Ingredients

• 3 pounds Sweet potatoes, peeled and cubed
• 8 strips Thick-cut bacon, diced
• 0.25 cup Unsalted butter, melted
• 0.5 cup Dark brown sugar
• 2 tablespoons Blackstrap molasses
• 1 teaspoon Smoked paprika
• 0.5 teaspoon Garlic powder
• 0.33 cup Heavy cream
• 1 teaspoon Kosher salt
• 0.5 teaspoon Black pepper
• 1 tablespoon Apple cider vinegar

Instructions

1. 1

   Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.

2. 2

   Boil the cubed sweet potatoes in a large pot of salted water until tender, about 15-20 minutes, then drain thoroughly.

3. 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. 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. 5

   Mash the sweet potatoes with the heavy cream, garlic powder, salt, pepper, and the reserved bacon fat until smooth and creamy.

6. 6

   Fold half of the crispy bacon bits into the mashed potato mixture and spread evenly into the prepared baking dish.

7. 7

   Drizzle the molasses glaze over the top of the potatoes and sprinkle with the remaining bacon bits.

8. 8

   Bake for 20-25 minutes until the glaze is bubbling and slightly tacky, then let rest for 5 minutes before serving.