Stuffed Apple and Bacon Sweet Potato Casserole
Ingredients
- 4-6 medium sweet potatoes, (about 6 cups) of mashed sweet potatoes
- 8 slices thick-cut bacon, chopped
- 2 medium leeks, washed well, trimmed of tough edges and sliced thinly (about 1/2 - 1 cup)
- 1 large honey crisp apple, cored, peeled and chopped (about 1 cup)
- 1 teaspoon brown sugar
- 1 tablespoon chopped fresh sage
- ½ tablespoon chopped fresh rosemary
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ cup shredded sharp cheddar cheese
- ½ cup shredded Monterey Jack or Fontina cheese
Instructions
- Preheat the oven to 400 degrees F. Wash and dry the sweet potatoes. Prick each potato four or five times and place on a foil-lined baking sheet (to catch any syrupy drips in the oven). Bake for an hour or so until tender. Let the potatoes cool until they can be handled easily without burning your little fingers.
- In a skillet, cook the bacon until crisp. Remove the bacon pieces to a paper-towel lined plate, leaving a teaspoon or so of drippings in the skillet and removing any excess grease.
- Over medium heat, add the leeks, apples, brown sugar, sage and rosemary to the skillet. Lightly season with salt and pepper.
- Cook, stirring often, until the leeks and apples have softened and caramelized slightly, 7-10 minutes.
- Cut the sweet potatoes in half and scoop out the flesh into a large bowl (you'll want about 6 cups or so). Add the 1 teaspoon salt and 1/2 teaspoon pepper and mash the sweet potato filling with a fork or potato masher until it's as smooth as you like it. Add about 3/4 of the cheese, bacon and leek/apple mixture, reserving a bit of everything to sprinkle on top. Stir lightly to combine. Add additional salt and pepper to taste, if needed.
- Lightly grease a 3-quart (or so) baking dish and spread the sweet potato mixture evenly in the pan.
- Sprinkle the rest of the bacon, leek mixture and cheese over the top. Bake for 15-20 minutes until hot. Serve immediately.