SWEET POTATO SOUFFLE W/CANDIED MAPLE BACON PRALINE

Sweet Potato Souffle w/Candied Maple Bacon Praline image

Provided by Diane Atherton

Time 30m

Number Of Ingredients 16

5 large sweet potatoes about 2 lbs
1 c sugar
3 large eggs beaten
1/2 c butter, softened
1/2 tsp vanilla extract
1/2 c heavy cream (can use evaporated milk)
PRALINE TOPPING
1 c brown sugar
1/2 c self rising flour
1/2 c butter, softenend
1 c pecans, chopped
5 to 6 slice candied maple bacon, crumbled
CANDIED MAPLE BACON
5 to 6 slice hickory smoked bacon
2 tsp brown sugar
1/4 c pure mable syrup

Steps:

1. FOR SOUFFLE: Bake sweet potatoes if using fresh. Once tender, peel and mash. Combine all ingredients and mix thoroughly. Pour into a greased 8x11 inch-baking dish.
2. FOR PRALINE TOPPING: Combine topping ingredients. Dab over casserole.
3. Bake at 350 degrees for 30 to 40 minutes.
4. HOW TO BAKE SWEET POTATOES: Heat oven to 400° F. Pierce each sweet potato several times with the tines of a fork. Place the sweet potatoes on a rimmed baking sheet lined with foil. Bake until tender, about 45 minutes to 1 hour.
5. CANDIED MAPLE BACON Preheat oven to 350 degrees. Line a baking pan with foil and spray with PAM or grease. Lay strips of bacon in pan. Combine syrup and sugar; mix until sugar is somewhat liquid. Brush mixture on both side of the bacon. Bake for about 30 minutes until bacon is brown and crisp. Cool and crumble.