Smokin’ Sweet Potato Casserole

 
Almost everyone I know loves Sweet Potato Casseroles, but not me! I have searched for one that will satisfy the sweet potato need in others and my love of smokey, spicy goodness. We tend to refer to everything as a sweet potato but what we are really wanting to use is the Yam. Yams will be an orangish-pink potato and will have the sweet flavor and fantastic color we are looking for. I think I have found the right combination of flavors for this recipe.

Each year I like to try a new item in addition to the traditional Thanksgiving fair. This year I am putting my own spicy, pork fat twist on a Southern Living recipe. I could be a sweet potato convert before the holiday is over !
Ingredients:
 
5 pounds of Yams, pricked with a knife
1 pound sliced bacon
1 chipotle in adobo, chopped, plus 2 teaspoons adobo sauce (adjust for amount of heat preference)
1/4 cup Grade B maple syrup
5 eggs, separate yolks from whites
Kosher salt and freshly ground black pepper
2  cups cornflakes cereal, crushed
1/2 cup chopped pecans
2 tbs brown sugar
2 tbs butter, melted
2 cups miniature marshmallows
 
Directions:
 
Preheat the oven to 400 degrees F.
  
Roast the potatoes on sheet tray until fully cooked, about 1 hour. Set aside until cool enough to handle. Once potatoes are done, lower oven temperature to 350 degrees.
 
Meanwhile cook the bacon in large skillet over medium-high heat until crisp. Remove and drain on paper towels, reserving the rendered bacon fat. Chop bacon and set aside.
  
Peel the sweet potatoes and mash. Add the potatoes to a large bowl. Stir in the chopped chipotle, adobe sauce, maple syrup, chopped bacon and egg yolks. Mix together until combined. Season, to taste, with salt and pepper.
  
In a separate large bowl, whip the egg whites until stiff peaks form. Add 1/3 of whipped egg whites to sweet potato mixture and fold to create a lighter base. Fold in remaining whites until just incorporated, leaving some white streaks.
 
Grease a 2 quart baking dish and gently pour in sweet potato soufflé mixture. Put the baking dish on a sheet tray.
 
Combine cornflakes cereal and next 3 ingredients in a small bowl. Sprinkle diagonally over casserole in rows 2 inches apart.
 
Bake at 350° for 30 minutes. Remove from oven; let stand 10 minutes. Sprinkle alternate rows with marshmallows; bake 10 additional minutes. Let stand 10 minutes before serving.
 
Smokin' Sweet Potato Casserole
Serves 8
Inspired by Southern Living
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635 calories
102 g
145 g
19 g
16 g
6 g
371 g
835 g
17 g
0 g
11 g
Nutrition Facts
Serving Size
371g
Servings
8
Amount Per Serving
Calories 635
Calories from Fat 164
% Daily Value *
Total Fat 19g
29%
Saturated Fat 6g
29%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 8g
Cholesterol 145mg
48%
Sodium 835mg
35%
Total Carbohydrates 102g
34%
Dietary Fiber 12g
50%
Sugars 17g
Protein 16g
Vitamin A
15%
Vitamin C
99%
Calcium
22%
Iron
29%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 5 pounds of Yams, pricked with a knife
  2. 1 pound sliced bacon
  3. 1 chipotle in adobo, chopped, plus 2 teaspoons adobo sauce (adjust for amount of heat preference)
  4. 1/4 cup Grade B maple syrup
  5. 5 eggs, separate yolks from whites
  6. Kosher salt and freshly ground black pepper
  7. 2 cups cornflakes cereal, crushed
  8. 1/2 cup chopped pecans
  9. 2 tbs brown sugar
  10. 2 tbs butter, melted
  11. 2 cups miniature marshmallows
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Roast the potatoes on sheet tray until fully cooked, about 1 hour. Set aside until cool enough to handle. Once potatoes are done, lower oven temperature to 350 degrees.
  3. Meanwhile cook the bacon in large skillet over medium-high heat until crisp. Remove and drain on paper towels, reserving the rendered bacon fat. Chop bacon and set aside.
  4. Peel the sweet potatoes and mash. Add the potatoes to a large bowl. Stir in the chopped chipotle, adobe sauce, maple syrup, chopped bacon and egg yolks. Mix together until combined. Season, to taste, with salt and pepper.
  5. In a separate large bowl, whip the egg whites until stiff peaks form. Add 1/3 of whipped egg whites to sweet potato mixture and fold to create a lighter base. Fold in remaining whites until just incorporated, leaving some white streaks.
  6. Grease a 2 quart baking dish and gently pour in sweet potato soufflé mixture. Put the baking dish on a sheet tray.
  7. Combine cornflakes cereal and next 3 ingredients in a small bowl. Sprinkle diagonally over casserole in rows 2 inches apart.
  8. Bake at 350° for 30 minutes. Remove from oven; let stand 10 minutes. Sprinkle alternate rows with marshmallows; bake 10 additional minutes. Let stand 10 minutes before serving.
beta
calories
635
fat
19g
protein
16g
carbs
102g
more
Life of the Party Always! http://lifeofthepartyalways.com/
 

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