Apple, Bacon, and Sweet Potato Mini Casseroles
A signature treat for autumn and everyone in the family loves it!
Serves: 6
Ingredients
- 10 slices bacon
- 2 cups chopped cooking apples
- ½ cup chopped onion
- 1 (10 ounce) sweet potato, peeled and cut into 1/4-inch pieces
- 2 teaspoons fresh thyme or 1/2 teaspoon dried thyme, crushed
- ¼ teaspoon black pepper
- 6 eggs, lightly beaten
- ¾ cup milk
- ¾ cup shredded cheddar cheese (3 ounces)
Equipment- 12-cup muffin tin
- Large skillet
Directions
- Preheat Oven: Preheat oven to 350ºF. Prepare a 12-cup muffin tin with butter, cooking spray, or a low-flavor oil.
- Prepare Bacon: Cut 4 of the bacon slices crosswise into thirds; chop the remaining bacon into small pieces.
- Cook Bacon: In a large skillet, cook both the large bacon pieces and the chopped pieces over medium heat until crisp. Drain bacon and discard drippings.
- Cook Vegetables: Add the chopped bacon, apples, and onion to the skillet. Cook over medium-low heat for 5 minutes, stirring occasionally. Add the sweet potato and cook for 10 minutes or until the potato is tender, stirring frequently. Stir in thyme and pepper.
- Assemble Casseroles: Divide the potato mixture evenly among the prepared muffin cups.
- Prepare Egg Mixture: In a medium bowl, combine the eggs and milk; pour the mixture over the potato mixture (cups will be full). Top with shredded cheese.
- Bake: Bake for 25 minutes or until puffed and a knife inserted in the center comes out clean.
- Cool and Serve: Let cool in the pan for 5 minutes. Remove from cups and top with the large bacon pieces. Serve warm.
- Storage: Refrigerate or freeze the leftovers to enjoy later.
Story Behind the Recipe
How long have you lived in the neighborhood? Our family has lived in Naperville for three generations.
What's the name of your memorable recipe, and what inspired you to share it with your neighbors? The recipe I am sharing is called Apple, Bacon, and Sweet Potato Mini Puffs because it is a seasonal recipe featuring apples and sweet potatoes. It is comfort food season, great for a tailgate, or getting together with family and friends for a football game.
This recipe is a signature treat for autumn and everyone in the family loves it. It is good for breakfast, brunch, lunch, or dinner. Also a great snack because it is sweet and savory and the perfect comfort food. It travels well and is best right out of the oven but also good cold for a snack. A favorite outing in fall was to pick apples and bring back bushels of different varieties. My mother would make wonderful dishes with them but one of our favorites.
Do you add any personal touches or variations to make the recipe your own? I like to add fresh broccoli, spinach, or other vegetables, to change it up a bit.
Store leftovers in a glass container with a lid in the refrigerator for up to 5 days.
Any recommended side dishes or pairings that complement your recipe? A salad or apple slaw is delicious as a side. Serve with chicken, pork, or great with rice.
Are there any cooking tips or secrets you'd like to share with fellow community cooks? Always use local, organic, seasonal ingredients for the best flavor, taste profile, and nutritional value.
Veronica Porter, Ask Aunt V for more recipes like this!
630.717.0716 askauntv@gmail.com instagram-Ask Aunt V, facebook-Ask Aunt V