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
2014-05-02 14:30:04
Serves 8
Inspired by Southern Living
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
- 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
Instructions
- 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.
Life of the Party Always! https://lifeofthepartyalways.com/
