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Bacon Cheddar Sweet Potato Nests

Teresa Ambra
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.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Breakfast, Side Dish, Vegetable
Cuisine Southern
Servings 15
Calories 213 kcal

Equipment

  • 1 large skillet
  • 1 large mixing bowl
  • 1 food processor to shred sweet potatoes
  • measuring cups
  • measuring spoons
  • 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
  

  • 3 lbs. sweet potatoes peeled and shredded
  • 1 cup green onions sliced
  • 1 cup Parmesan cheese shredded
  • 1 cup sharp Cheddar cheese shredded
  • 4 slices thick-cut bacon cooked and crumbled
  • 1 1/2 tsp. sea salt
  • 3/4 tsp. ground black pepper
  • 1 tsp. dried thyme
  • 1 tsp. dried parsley
  • 1/4 cup olive 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.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 213kcalCarbohydrates: 20gProtein: 7gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 20mgSodium: 473mgPotassium: 376mgFiber: 3gSugar: 4gVitamin A: 13094IUVitamin C: 4mgCalcium: 156mgIron: 1mg
Keyword bacon, bacon cheddar sweet potato nests, breakfast, brunch, cheddar cheese, parmesan cheese, sweet potatoes
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