Bacon Cheddar Sweet Potato Nests are made in muffin tins and baked in the oven. These lovely sweet potatoes are filled with bacon, cheddar and parmesan cheeses and green onions along with some herbs that provide just the right flavor. They're really perfect for a weekend, company or holiday breakfast or brunch like Thanksgiving, Christmas or Easter.
2 muffin tin pans (the second muffin pan only needs to have 6 tins)
1 wooden spoon
1 vegetable peeler
1 sharp knife to cut vegetables
Ingredients
3lbs.sweet potatoespeeled and shredded
1cupgreen onionssliced
1cupParmesan cheeseshredded
1cupsharp Cheddar cheeseshredded
4slicesthick-cut baconcooked and crumbled
1 1/2tsp.sea salt
3/4tsp.ground black pepper
1tsp.dried thyme
1tsp.dried parsley
1/4cupolive oil(or use less if you prefer)
Instructions
Grate sweet potatoes in food processor.
Set aside on paper towels to drain.
Spray muffin tins with cooking spray.
(Olive oil, avocado or coconut oil all work well).
Fry bacon in large skillet until crisp but not scorched.
Drain on paper towels.
Crumble bacon and set aside.
Pat the sweet potatoes between layers of paper towels to remove any excess liquid.
Transfer the sweet potatoes to a large mixing bowl.
Add green onions, Parmesan cheese, Cheddar cheese, the crumbled, cooked bacon, salt, pepper, thyme, parsley and olive oil.
Stir ingredients well to combine.
Press sweet potato mixture firmly into prepared muffin tins.
Bake in a preheated 400º oven for about 45 minutes, or until sweet potato nests are crispy.
Notes
NOTE: I packed the sweet potatoes into the muffin tins. Then I mounded them slightly on top.NOTE: I used two very thick slices of bacon, cooked and crumbled.NOTE: Since the sweet potatoes are fresh and do not come frozen where they would be blanched, the potatoes may take a little longer to cook through. Check the potatoes to be sure they are cooked and fork tender before removing from oven.