From the Kitchen of The Pearl of Seneca Lake B & B
Sweet Potato Casserole
I found this recipe on the web site of Leelalicious. The sweetness of the sweet
potatoes, spinach and bell pepper combine to make this casserole a quick favorite.
It can be refrigerated overnight or baked right away. So, so good!
Sweet Potato Casserole Recipe
Preheat 350 deg oven. Grease a 9”x13” Baking dish.
Cook till crisp and remove, saving 2 tbsp bacon grease:
1 lb bacon, cut into ½” strips
Add and cook on medium heat to give the cubes some color:
3-4 cups sweet potato cubes
1 tbsp grease
Add, turn heat to low, cover and steam potatoes for about 5 min:
2 tbsp water
Second tbsp. of grease
1 chopped onion – cook till translucent
Add till softened:
3 garlic cloves minced
1 bell pepper, diced
3 cups baby spinach until wilted
In large bowl combine:
1/3 cup milk
1 tsp salt
½ tsp black pepper
¼ tsp cayenne pepper
2 green onions, sliced
1 cup cherry tomatoes, halved
1 cup shredded cheese (mild cheddar or mozzarella)
Combine the sweet potatoes, bacon and egg mixture. Pour into prepared pan and bake covered for 20 minutes, then uncovered for 20 more minutes. Let casserole sit for 5-10 min.