Scalloped Sweet Potatoes with Bacon and Pecans
Sliced sweet potatoes cooked in a bacon cream sauce and topped with crispy pecans. The perfect thanksgiving side.
Cost $7 / $1.16 PER SERVING
- 4 slices of bacon chopped
- 1 small shallot finely chopped
- 3 tablespoons flour*
- 1 cup chicken broth
- ⅔ cup whole milk or half and half*
- 2 tablespoons maple syrup
- ½ teaspoon salt
- ¼ teaspoon pepper
- ⅛ teaspoon nutmeg
- pinch of cayenne optional
- 3 medium sweet potatoes peeled and thinly sliced ⅛-inch thick
- ¼ raw pecans
PREPARE: Preheat the oven to 400 degrees
COOK THE BACON: Cook bacon pieces in a large skillet over medium-low heat. After 2 minutes, add the shallots to the pan. Continue to cook over medium-low heat until the pieces just begin to crisp.
MAKE THE SAUCE: Reduce the heat to low and whisk in the flour until the there are no lumps (add butter if the mixture is too thick) Slowly pour the chicken stock into the bacon mixture while whisking at the same time to remove lumps. Add milk, syrup, salt, pepper and nutmeg and whisk until slightly thickened. Remove the sauce from the heat and add the cayenne to taste, if desired.
ASSEMBLE THE DISH: Pour 1 cup of the bacon sauce on the bottom of a 2 qt casserole dish. Arrange the sweet potatoes in even rows over the mixture. Pour the remaining bacon sauce over the top of the sweet potatoes and cover the pan with foil.
BAKE: Bake the sweet potatoes with foil and bake for 15 minutes. Remove the cover and sprinkle the pecans on top. Continue to bake an additional 30 minutes, until the potatoes are cooked through and the broth mixture has been absorbed and the top is browned
- To make Paleo/Whole30: substitute arrowroot flour for the flour and dairy free milk
Calories: 253kcal | Carbohydrates: 37g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 5mg | Sodium: 444mg | Potassium: 139mg | Fiber: 6g | Sugar: 12g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 2mg