Categories: Side Dish, Sweet Potatoes

Ingredients

• 4 slices hearty white bread , torn into large pieces
• 2 tablespoons unsalted butter , melted
• 2 1/2 cups shredded sharp cheddar cheese
• 8 slices bacon , chopped
• 1 onion , minced
• 4 garlic cloves , minced
• 1/2 teaspoon cayenne pepper
• 5 lbs sweet potatoes , peeled, halved lengthwise, and sliced thin
• 3/4 cup heavy cream
• 3/4 cup buttermilk
• 2 1/2 teaspoons salt
• 5 scallions , sliced thin

Directions

1. Adjust oven rack to the middle position; preheat oven to 425°.

2. Pulse the bread, butter, and 1/2 cup cheese in a food processor until coarsely ground.

3. Cook the bacon in a Dutch oven over medium heat until crisp, about 8 minutes.

4. Transfer the bacon to a paper towel-lined plate and pour off all but 1 tablespoon of fat.

5. Cook the onion until softened, about 5 minutes.

6. Add in the garlic and cayenne; cook until fragrant, about 30 seconds.

7. Stir in the sweet potatoes, cream, buttermilk, and salt; decrease heat to med-low and cook, covered, until the potatoes are just tender, about 30 minutes.

8. Off the heat, stir in the remaining 2 cups cheese, cooked bacon, and 4 of the scallions.

9. Transfer the mixture to a 13 × 9 inch baking dish; top with the bread crumb mixture.

10. Bake until the crumbs are golden brown, about 15 minutes.

11. Cool 10 minutes, then sprinkle with the remaining scallion.

12. Serve.

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