Sweet Potato Souffle w/Candied Maple Bacon Praline

Diane Hopson Smith

By
@DeeDee2011

Candied Maple Bacon took this sweet potato souffle over the top with flavor.

The hickory smoked bacon was sweet and crispy and added just the right about of flavor without over powering the potatoes. Perfect combination of flavors.

Hope you enjoy as much as we did!


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Comments:

Serves:

8 to 10

Cook:

30 Min

Method:

Bake

Ingredients

5 large
sweet potatoes about 2 lbs
1 c
sugar
3 large
eggs beaten
1/2 c
butter, softened
1/2 tsp
vanilla extract
1/2 c
heavy cream (can use evaporated milk)

PRALINE TOPPING

1 c
brown sugar
1/2 c
self rising flour
1/2 c
butter, softenend
1 c
pecans, chopped
5 to 6 slice
candied maple bacon, crumbled

CANDIED MAPLE BACON

5 to 6 slice
hickory smoked bacon
2 tsp
brown sugar
1/4 c
pure mable syrup

Directions Step-By-Step

1
FOR SOUFFLE: Bake sweet potatoes if using fresh. Once tender, peel and mash. Combine all ingredients and mix thoroughly. Pour into a greased 8x11 inch-baking dish.
2
FOR PRALINE TOPPING: Combine topping ingredients. Dab over casserole.
3
Bake at 350 degrees for 30 to 40 minutes.
4
HOW TO BAKE SWEET POTATOES:

Heat oven to 400° F. Pierce each sweet potato several times with the tines of a fork. Place the sweet potatoes on a rimmed baking sheet lined with foil. Bake until tender, about 45 minutes to 1 hour.
5
CANDIED MAPLE BACON
Preheat oven to 350 degrees.

Line a baking pan with foil and spray with PAM or grease.

Lay strips of bacon in pan.

Combine syrup and sugar; mix until sugar is somewhat liquid. Brush mixture on both side of the bacon.

Bake for about 30 minutes until bacon is brown and crisp.

Cool and crumble.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American