I’ve always been upfront about my love of casseroles–from fond memories of those my mom cooked when I was growing up to Paula Deen’s artery-clogging recipes. The thing about casseroles is they’re rarely known for being healthy. Now I know what’s healthy to me (full-fat dairy and butter, bacon, eggs, etc.) may not be healthy to the masses, but the good news is I do find ways to squeeze in a lot of veggies!
So I’ve been on this sweet potato kick lately–actually, it’s been months. I’m not a huge fan of baked sweet potatoes. Maybe if they were loaded, sure. But I have been eating a lot of other versions of sweet potatoes:
- One of my all-time favorite ways to eat the orange spuds is for breakfast: sweet potato hashbrowns topped with sauteed onions, kale, garlic and scrambled eggs with bacon or sausage on the side. It’s the perfect combination of salty and sweet.
- Spaghetti with sweet potato noodles. Sounds weird, I know. Basically, it’s just sweet potato hashbrowns topped with browned ground beef and marinara. Once again–it’s the salty-sweet relationship that makes it great.
- Sweet potato sliders. These may sound fancy, but honestly, I just got tired of spending tons of time cutting long thin sweet potato fries, so I wised up and started cutting medallions–much easier (aka I’m not about to chop off a finger) and quicker. I baste them in olive oil and sprinkle with salt, cumin, garlic powder, parmesan and cayenne before baking.
So, I had some time to kill on Sunday while le bebe was napping, and I decided to whip up a sweet potato casserole that I am hoping will last more than 24 hours in my house.
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Layered Sweet Potato Casserole
By June 7, 2012Published:
- Yield: 9x13 casserole
- Cook: 50 mins
I've always been upfront about my love of casseroles--from fond memories of those my mom cooked when I was growing up to Paula Deen's …
- 2 medium sweet potatoes
- 5 strips bacon
- 2 medium onions diced
- 3 cloves garlic minced
- 2 stalks kale
- 2 handfuls spinach
- 2 medium tomatoes diced
- 12 large eggs
- 2 tbsp heavy cream
- 1 cup cheddar cheese shredded
- salt to taste
- pepper to taste
- Peel and shred sweet potatoes–hashbrown style. I use a food processer for this.
- Cook and crumble bacon, saving grease.
- Pour half the grease into another frying pan, and sautee sweet potato hasbrowns on medium high heat for roughly 5 minutes. Add a dash of salt and pepper while you sautee.
- Meanwhile, dice onions, mince garlic and saute in bacon grease pan for roughly 8 minutes.
- Add in spinach and kale, and saute 4 more minutes.
- Grease bottom of 9×13 pan and preheat oven to 350 degrees.
- Once sweet potato is done, evenly distribute as bottom layer in dish.
- Add onion layer next, spreading evenly.
- Slice tomatoes thinly, then add as next layer in casserole.
- Top tomatoes with crumbled bacon.
- In small mixing bowl, beat eggs, cream and a dash of salt and pepper.
- Pour mixture on top of casserole.
- Sprinkle with cheese and cover with tin foil. Bake for 30 minutes, remove tin foil and bake for another 20 minutes.
- Course: Entrée