Ingredients

The following ingredients have 7 Servings
  • 5 medium sweet potatoes (or 4 large)
  • 5 slices bacon
  • 1 medium sweet or yellow onion, (chopped)
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped fresh thyme
  • 2 tablespoons butter
  • 1/3 cup heavy cream
  • 1 egg, (lightly beaten)
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 to 1/2 teaspoon cayenne pepper
  • 1 cup shredded Gruyere cheese, (divided)
  • 2 tablespoons melted butter
  • 1/4 cup Panko crumbs
  • 1/4 cup chopped pecans

Instruction

  • Bake sweet potatoes until very soft. Let cool slightly and remove and discard skin. Mash pulp with a fork and measure out 5 cups. Place in a mixing bowl.
  • While sweet potatoes are baking, cook bacon in a nonstick skillet. Remove bacon, crumble, and set aside.
  • Pour off all but 1 1/2 tablespoons bacon grease.
  • Cook onion in bacon grease until soft, about 10 minutes. Just before removing from heat, add rosemary and thyme.
  • To mixing bowl with sweet potatoes add 2 tablespoons butter, cream, egg, salt, pepper, and cayenne. Beat until smooth.
  • Stir in onion mixture, 3/4 cup shredded Gruyere cheese, and half the crumbled bacon.
  • Transfer mixture to a lightly greased casserole dish.
  • Toss together melted butter, Panko crumbs and pecans.
  • Top casserole with remaining gruyere and Panko crumb mixture. Bake at 350 degrees for 30 minutes. Broil just long enough to brown the Panko crumbs.
  • Before serving top with remaining bacon.