Well look at this – another Thanksgiving recipe! Before you know it, I’m going to have your entire Thanksgiving menu planned for ya. Yer welcome. This is the second twist on a traditional Thanksgiving dish that I created for my friends over at Lund’s and Byerly’s. Today, I’m tackling the sweet potato casserole.
Sweet potatoes are a food that I don’t save just for Thanksgiving. I eat them year-round. Drizzled with olive oil and tossed with some garlic, and then roasted in the oven until nice and crispy is my go-to preparation of choice, but Thanksgiving calls for something much more special. I’ve never been a huge fan of the traditional marshmallow topped and pureed sweet potato casserole, and would go for second helpings of my grandma’s potato dumplings and gravy over sweet potato casserole every time.
I figured with my love of sweet potatoes in their roasted state, I had to find a way to incorporate them into my Thanksgiving table this year. That’s where this Bacon and Apple Sweet Potato Casserole with Pecan Streusel comes in. I left the sweet potatoes diced, along with a couple of diced apples for a little more natural sweetness. Then I added bacon because you can never really go wrong with adding bacon, and this is no exception.
The combination of the smoky bacon and apples with the sweet potatoes is out of this world delicious. Since some people just can’t imagine a sweet potato casserole without some sort of sugary topping, I decided to top it with a buttery pecan streusel for not only added sweetness, but also a bit of crunch. It was a huge hit in my family of taste-testers and I don’t think they’ll even miss the marshmallow-topped casserole this year.