Sweet potatoes, sometimes Yams, are in delicious and traditional dish's found at almost everyone's Thanksgiving get together.
As a kid, my favorite was the candied yams with the marshmallows on top, but as an adult, my tastes have varied slightly. Every year I play with one dish, the sweet potato dish. Sweet, savory, baked, fried, mashed, diced, you name it, I've tried it. I try new and unique flavor combinations as well and just have fun with it. Sometimes with 'not so appetizing' results, sometimes, as in this case, it turns out a delicious keeper.
Double the recipe if needed. this serves 4-5 people.
Be daring, give it a try!
- 2 large sweet potatoes
- 1 cup brown sugar
- 1 stick of unsalted sweet cream butter
- 1 package Jones Dairy Farm Cherrywood Smoked Bacon
- 1 medium jalapeno
- 1/4 cup crumbled feta cheese
- 1/4 cup water
Wash, peel, and dice the sweet potatoes into roughly 1 1/2 inch squares. Spread out on a baking sheet and bake at 350 for about 15-20 minutes. This will not cook them through, don't worry. It will brown the edges of a few of them.
Fry the entire package of bacon (approx 12 slices). Drain on a paper towel and grind up in your food processor.
Drain the bacon fat out of the frying pan, under low heat, add the stick of butter and let it melt, then add the brown sugar, the water, and the bacon crumbles. Stir and heat on low until it is all combined thoroughly.
Take the sweet potatoes from the oven and move them into a glass, oven safe, casserole dish. Pour the bacon sugar mixture over the potatoes, return to the 350 degree oven for 1 hour.
Sprinkle on the diced fresh jalapeno (only the green, remove all seeds and veins), and sprinkle on the feta, and serve.