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Rosemary Scalloped Sweet Potatoes with Bacon Crumble

Rosemary Scalloped Sweet Potatoes with Bacon Crumble

Move over, plain potatoes! These Rosemary Scalloped Sweet Potatoes with Bacon Crumble are guaranteed to be a family favorite. The comfort of creamy, scalloped sweet potatoes is elevated with a secret flavor: Bear Mountain BBQ Holiday Turkey Blend Pellets. The blend imparts subtle hickory smoke with hints of sweet maple and cherry. Topped with a smoky bacon, pecan, and herb crumble, this dish is the perfect balance of texture and flavor—ideal for holidays, grill-outs, or any feast or gathering.

Prep

20 Minutes

Cook time

60 Minutes

Serves

8–10

Steps

  1. Fuel the pellet hopper with Bear Mountain Holiday Turkey Blend BBQ pellets. Set the pellet grill to 350°F for indirect heat.
  2. Cut the slab of bacon in half, then slice into ½-inch strips. Cook in a 10-inch cast iron skillet on the grill until crispy (about 15 minutes). Remove with a slotted spoon and cool on paper towels, reserving 1 Tbsp bacon fat in the skillet.
  3. In a food processor, combine the crispy bacon, flour, chopped pecans, brown sugar, cubed butter, and rosemary. Pulse until crumbly. Salt to taste and set aside.
  4. In a bowl, whisk together the heavy cream, Calabrian chili (if using), flour, rosemary, smoked paprika, garlic, coriander, and salt until smooth.
  5. Slice the sweet potatoes into ⅛-inch rounds. Layer ⅓ of the slices in the skillet with reserved bacon fat, followed by ⅓ of the cream mixture. Repeat layers, finishing with a cream layer on top. Cover it tightly with foil.
  6. Smoke for 30 minutes, then remove the foil and sprinkle the bacon crumbles evenly on top. Continue cooking for another 30 minutes, or until golden and bubbling.
    Pro Tip: If the center isn’t tender, increase grill temperature to 400°F and bake for 10 more minutes.
  7. Remove from grill and rest for 5–10 minutes before serving.

Ingredients:

• Bear Mountain BBQ Woods - Holiday Turkey BBQ Pellets

Bacon Crumble:
• 12 oz sliced bacon, kept cold until ready to cut
• 1 cup all-purpose flour
• ½ cup glazed, candied, or praline pecans, chopped
• 3 tbsp light brown sugar, packed
• ¼ cup salted butter, cut into ¼-inch pieces
• 1 tbsp chopped rosemary
• Salt, to taste

Sweet Potatoes:
• 1¾ cups heavy cream
• 1 tsp Calabrian chili from jar (optional)
• 2 tbsp all-purpose flour
• 2 tbsp chopped rosemary
• 1 tsp smoked paprika
• 1 tsp granulated garlic
• 1 tsp ground coriander
• 1 tsp sea salt
• 3 lbs sweet potatoes, peeled

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Rosemary Scalloped Sweet Potatoes with Bacon Crumble

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Holiday Turkey BBQ Craft Blends® Wood Pellets

Holiday Turkey BBQ Craft Blends® Wood Pellets

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