For all of you looking for a different sweeet potato recipe for Thanksgiving – this is a fantastic recipe! Sadly it is not my own…it is adapted from the fabulous The Bacon Cookbook by James Villas. I do love to make it, and it always gets rave reviews! Preferably, I use an uncured Canadian bacon- the bacon pictured above, while delicious, was thinly sliced – thicker would be better. As a main dish or side, you can’t go wrong with this one!
Canadian Bacon, Sweet Potato and Apple Casserole
- 4 medium sweet potatoes, scrubbed
- 2 Granny Smith or other tart apples, peeled, cored and cut into ¼” rounds
- 1 medium onion, chopped
- 1 Tablespoon olive oil or butter
- Salt & Freshly ground pepper, to taste
- Dijon mustard
- 8-10 slices Canadian bacon, ¼ inch thick
- 2 Tablespoons light brown sugar
- 3 Tablespoons butter, melted plus butter for greasing casserole
Place the sweet potatoes in a pot with enough water to cover, bring to a boil and boil until barely tender, about 30-45 minutes. Drain potatoes and let cool. When cool , peel and slice into ½ inch rounds. Meanwhile, saute the onion with the olive oil or butter until soft and golden., season with salt & pepper, then set aside. Butter a 2 quart casserole (9×13 inches). Preheat the oven to 375F. Peel and core the apple, slicing it into ¼ inch rounds. Layer the potatoes and apples in the prepared casserole, seasoning each layer with salt & pepper.. Top with onions. Spread mustard lightly over each side of the bacon slices, then arrange the slices, slightly overlapping, on the top of the casserole. Sprinkle the brown sugar evenly over the top and drizzle with the melted butter. Bake until the Canadian bacon is nicely glazed and crispy on the edges and center is hot. Serves 4-5. (Adapted from James Villas, The Bacon Cookbook)