Peameal Bacon Sweet Potato Casserole
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Ingredients
2 cups cooked, mashed sweet potatoes (500 mL)
2 tablespoons packed brown sugar (30 mL)
1/2 teaspoon ground cinnamon (2 mL)
1/8 teaspoon ground nutmeg (1 mL)
1/3 cup evaporated milk (75mL)
1/4 cup chicken stock (60 mL)
1/4 cup onion, minced (60 mL)
1 can (10 Oz / 284 mL) Fat Free Condensed Cream of Chicken Soup
3 cups cubed cooked peameal bacon (750 mL)
3 tablespoons water (50 mL)
1/4 cup Chopped fresh parsley (60 mL)
Cooking Difficulty
1. Stir the sweet potatoes, brown sugar, cinnamon, nutmeg and milk in a medium bowl.
2. Spoon the sweet potato mixture around the inside edge of a 10-inch round casserole, forming a ring.
3. Heat the stock and onion in a 10-inch skillet over medium-high heat to a boil.
4. Reduce the heat to low.
5. Cook until the onion is tender, stirring occasionally.
6. Stir in the soup, peameal bacon and water.
7. Cook until the mixture is hot and bubbling.
8. Spoon the peameal bacon mixture into the center of the sweet potato ring.
9. Bake at 350°F. for 30 minutes or until the peameal bacon mixture is hot and bubbling.
10. Sprinkle with the parsley.
