Day 5 of my “Ten Days of Thanksgiving” is my Chipotle Sweet Potato Casserole with Maple Bacon Crumble. Growing up one of my favorite Thanksgiving dishes was the sweet potato casserole. It had a sugary pecan crumble and really could have passed as a dessert. When my husband and I first got married he hated sweet potatoes. He didn’t like how most sweet potato dishes were also just filled with a bunch of sugary components and so he was convinced he didn’t like them.
I started making savory versions that complemented and contrasted the naturally sweet flavor and over time he grew to really like them. Now he eats them all the time. So I wanted to create a savory version of the classic Thanksgiving dish. That is how this Chipotle Sweet Potato Casserole with Maple Bacon Crumble was born.
The sweet potato base is actually very simple and not overly spicy with the addition of the chipotle. It is really just enough to add some smokiness to balance out the sweetness. The maple bacon crumble is really my favorite part. It adds so much depth of flavor this dish and who doesn’t love bacon and sweet potatoes?
Once again, I like to quickly bake the sweet potatoes in my instant pot but you can easily boil them on the stove or roast them in the oven. You can also cook them ahead of time but just know it may need a few more minutes to bake before the crumble.
- 8 raw bacon slices
- 1 cup pecans, chopped
- ½ cup pumpkin seeds
- ¼ cup maple syrup
- ½ tsp smoked paprika
- ½ tsp cinnamon
- 3 Tbsp almond flour
Sweet Potato Filling
- 4lbs cooked sweet potatoes, peeled
- 6 Tbsp grass-fed butter or ghee
- ½ cup coconut milk
- 2 Tbsp chipotle in adobo sauce, chopped
- 1.5 tsp sea salt
- 1 tsp chili powder
- 2 eggs
- Preheat oven to 350 and grease an 8×8 baking dish.
- Cut up the bacon pieces in to 1-2 inch pieces and heat a skillet to medium-high heat and cook the bacon (not too crispy).
- Add the bacon and bacon grease to a large bowl with the pecans, pumpkin seeds, maple, paprika, cinnamon and almond flour and mix to combine. Set aside.
- Add the cooked and peeled sweet potatoes to a large bowl with the butter, milk, chipotle, sea salt, and chili powder and mix with a hand or stand mixer. Add the eggs and mix until combined.
- Pour the mixture in the 8×8 pan and bake for 15 minutes.
- Remove from the oven and add the bacon crumble and then bake for another 15-20 minutes or until the topping is crispy and the casserole is bubbling.
- Serve immediately and enjoy
- I personally like to cook the potatoes quickly in my instant pot but you can also just boil them on the stove until softened
- Serving Size: 6
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