Sweet Potato Casserole with Candie Bacon
Makes 6 to 8 servings
  • 4 slices thick-cut bacon
  • ½ cup bourbon
  • ½ cup firmly packed light brown sugar, divided
  • 4 large sweet potatoes, cooked and mashed
  • ½ cup unsalted butter, softened
  • ½ cup granulated sugar
  • 4 large eggs
  • ½ teaspoon kosher salt
  • ½ teaspoon ground ginger
  • ⅓ teaspoon ground cloves
  • ¼ cup chopped pecans
  1. Line a large rimmed baking sheet with foil
  2. In a shallow dish, place bacon in an even layer. Pour bourbon over bacon. Cover and refrigerate for 30 minutes.
  3. Preheat oven to 350°. Pat bacon dry with paper towels, and place on prepared pan. Sprinkle with 2 tablespoons brown sugar.
  4. Bake until crisp, 35 to 40 minutes. Let cool to room temperature; crumble bacon.
  5. In a large bowl, beat sweet potatoes, butter, granulated sugar, ¼ cup brown sugar, eggs, salt, ginger, and cloves with a mixer at low speed until smooth. Spoon into a 10-inch cast-iron skillet.
  6. Bake until center is slightly jiggly, about 40 minutes. Increase oven to broil. Sprinkle with pecans, bacon, and remaining 2 tablespoons brown sugar. Broil until lightly browned, about 5 minutes.
Recipe by Southern Cast Iron at https://www.southerncastiron.com/sweet-potato-casserole-with-candie-bacon/