White Sweet Potato Gratin with Bacon Sesame Crunch

Sometimes you come across a whiz bang kind of recipe that haunts you until you make it. Here is one that was in my stack.

I used a white sweet potato, mostly because that’s what I picked up at the market, but sweet ones will do as well. A regular russet will get you where want to go too.

4 slice bacon, or about 3/4 cup of bacon ends

1/3 cup sugar

1 tablespoon sesame seeds

3 to 4 pounds of potatoes

2 large eggs

3 tablespoons butter

2 tablespoons light miso

2 teaspoons ginger, fresh, chopped fine

green onions, sliced thinly for garnish

Prepare a cookie sheet with parchement or silpat. Set aside.

Chop bacon into pieces, and cook, rendering out the fat. Using a slotted spoon remove the bacon. Lay it on cookie sheet in a single layer. Into the bacon fat pour the sugar and sesame seeds. Stir gently and heat through until the sugar caramelizes. Pour over the bacon. Spread thinly. Allow to cool. Chop into smallish pieces.

Preheat the oven 400 degree. Wrap the potatoes in foil and bake until soft.

When the potatoes are easy to handle, scoop out the center and add to it the eggs, butter, miso and ginger. Pipe or scoop into a greased gratin pan. Return to the oven and bake 20 minutes. (If refrigerated, bake in a 350 degree oven for 35 minutes).

Top with Bacon Sesame Crunch and green onions.