Ingredients: |
Ingredients: 3 pounds sweet potatoes, peeled and sliced 1/4 inch thick
2 tablespoons extra-virgin olive oil
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 ¼ teaspoons salt
½ teaspoon pepper
8 ounces extra-sharp cheddar cheese, shredded (2 cups)
4 slices bacon, cut into 1/2-inch pieces
3 scallions, sliced thin on bias
Sour cream
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Directions: |
Directions:Any shallow baking dish of similar size will work for this recipe. A mandolin makes quick work of evenly slicing the sweet potatoes.
1. Adjust oven rack to middle position and heat oven to 400 degrees. Grease 13 by 9-inch baking dish.
2. Toss potatoes, oil, paprika, garlic powder, salt, and pepper together in large bowl. Microwave, covered, until potatoes are just tender, 10 to 12 minutes, stirring halfway through microwaving. Uncover and let sit until cool enough to handle, about 15 minutes.
3. Shingle one-third of potatoes in prepared dish, then sprinkle with 1/2 cup cheddar. Repeat with half of remaining potatoes and 1/2 cup cheddar. Shingle remaining potatoes in dish and pour any remaining liquid from bowl over top. Sprinkle with remaining 1 cup cheddar. Bake until tip of paring knife inserted into potatoes meets no resistance and cheese is spotty brown, about 30 minutes.
4. Meanwhile, cook bacon in 10-inch nonstick skillet over medium heat until crispy, 6 to 8 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate.
5. Transfer dish to wire rack and let cool for 15 minutes. Sprinkle bacon and scallions over top and serve, passing sour cream separately. |
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