Shellie’s Sweet Potato Swirl

Hello folks and welcome back to the All Things Southern kitchen! I served up my Sweet Potato Swirl this past Thanksgiving to rave reviews. And here’s the cool part. Some of the folks on the taste test panel at my house were anti-sweet potato folks. Don’t you just love when that happens? I do. Here, let me walk you through this dish. Perhaps you’ll find a place for it on your Christmas table! (Psst…and those brown edges? Don’t be afraid of that. It’s the brown sugar toasting. YUM!)

“Sweet Potato Swirl”

5 sweet potatoes, washed, peeled, and sliced into the thinnest slices you can manage
Half a pound of bacon, fried and crumbled, saving grease
1 cup butter
3 tablespoons brown sugar
1 tablespoon cinnamon
Salt and pepper to taste

I’ve fried a half pound of bacon in my cast iron skillet. I removed the bacon and I saved the grease. Once the bacon cooled off, I crumbled it and set it aside.   Now, I’ve taken about five nice size sweet potatoes. I washed and peeled them and I sliced ‘em into the thinnest slices I could. (Shhhh…that’s a tricky step that will makes these babies more appealing to the folks who think they aren’t sweet potatoes fans!)

We’re going to take these slices and beginning on the outside of the skillet that still contains our bacon grease, we’ll begin to construct our swirl by propping the slices against the sides of the skillet one by one, making sure to overlap the edges. Once we complete the outside circle, we’ll start another one, and repeat until we’ve got a gorgeous swirl of sweet potatoes that ends in a tight curl in the middle of our skillet. Perfect!

Now, we’ll sprinkle them with the crumbled bacon, a tablespoon of cinnamon and three, yes, three tablespoons of brown sugar. Don’t judge and remember, everything in moderation and you’ll be okay. Now, we’ll salt and pepper it to taste and bake it at 350 degrees for about an hour, or until the potatoes are fork tender. YUM! That’s my Sweet Potato Swirl. It’s beautiful, it’s simple, and it’s good eating from the All Things Southern kitchen to yours.

Hugs,
Shellie