A savory sweet potato casserole to try
2-3 Quail Cove Organic Sweet Potatoes, washed, peeled and sliced
8 slices of Crabill’s bacon cooked until crispy and crumbled—leave 1 T drippings in pan
1 medium Organic Yellow Onion, diced
2 cloves of Organic Garlic, minced
1/4 cup Amish Butter
1/4 cup Unbleached Flour
2 1/2 cups heavy cream
2 Tbsp fresh Thyme
1 teaspoon Real Salt
2 cups Pearl Valley or BunkerHill Gouda Cheese
Directions: In the pan with the bacon drippings, sauté onions until translucent. Add minced garlic and stir. Remove from heat and toss with bacon crumbles. Set aside
Melt butter in medium saucepan. Whisk in flour; about 1 minute then slowly whisk in cream until there are no lumps. Simmer until thickened; about 5 minutes.
Stir in salt, pepper, and thyme and remove from heat.
Spread 1 layer of sweet potato slices evenly in a 9x13” pan, overlapping slightly. Season with salt and pepper and spoon 1/3 of the bacon mixture over potatoes. Pour 1/3 cream mixture on top and sprinkle with 1/3 cheese.
Repeat steps until potatoes and bacon are gone. Finish with cream mixture and cheese.
Bake 35-45 minutes until bubbly!
Adapted from Everydaydishes.com