Monday, August 6, 2012

Bourbon Scalloped Sweet Potatoes

Sweet potatoes in bourbon cream sauce topped with bacon, yes bacon! This just may be the most evil thing I've cooked in a while. But it's just so dang good! Serve it up next to my smothered pork cutlets.
2 pounds of sweet potatoes, peeled and sliced into 1/4" slices
4 strips of Bacon
1 whole onion, diced
2 1/2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups reduced fat milk
2 tablespoons bourbon
1/2 teaspoon chopped rosemary
1/2 teaspoon nutmeg
1/4 teaspoon cinnamon

Preparation Instructions:
Preheat oven to 325 degrees. 
Place potatoes in a large pot of boiling water. Cook for 5-10 minutes or until just tender. Drain well and set aside.

 Meanwhile, fry bacon in a large skillet over medium-high heat until crisp. Drain on a paper towel, crumble and set aside.

Add chopped onion to bacon drippings and cook until tender. Stir in flour over low heat and cook to a paste. Add salt pepper, nutmeg, and cinnamon, Add milk and bourbon,cook until mixture thickens slightly.
Arrange half of the sweet potatoes in the bottom of an 11×7 inch baking dish. Sprinkle on half of the crumbled bacon. Pour on half of the milk mixture. Arrange remaining potatoes, sprinkle with half of the remaining bacon and pour the rest of the milk mixture over the top. Sprinkle with the remaining bacon. Bake for 20 minutes or until potatoes are tender.