Sweet Potato Souffle w/Candied Maple Bacon Praline
Diane Hopson Smith
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!
5 largesweet potatoes about 2 lbs
3 largeeggs beaten
1/2 cbutter, softened
1/2 tspvanilla extract
1/2 cheavy cream (can use evaporated milk)
1 cbrown sugar
1/2 cself rising flour
1/2 cbutter, softenend
1 cpecans, chopped
5 to 6 slicecandied maple bacon, crumbled
CANDIED MAPLE BACON
5 to 6 slicehickory smoked bacon
2 tspbrown sugar
1/4 cpure mable syrup
How to Make Sweet Potato Souffle w/Candied Maple Bacon Praline
- 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.
- FOR PRALINE TOPPING: Combine topping ingredients. Dab over casserole.
- Bake at 350 degrees for 30 to 40 minutes.
- 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.
- 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.