Now that the OPEN is over...let's grub! With Easter coming this weekend I am sharing Desiree's recipe for GREEN CHILE SWEET POTATO CASSEROLE. It was a huge hit at our Christmas Party and I just know you'll love it! The best part is that it's super-duper easy.
4 large sweet potatoes
6 strips of bacon
2 small (4 oz) cans of diced green chiles
1 cup coconut milk
2 Tablespoons brown sugar (optional)
Wrap potatoes in foil and bake at 350 degrees for about an hour or until tender. Set aside to cool. Cook bacon, drain and crumble. When potatoes are cooled, scoop the meat into a large mixing bowl. This is the part that breaks my heart...I love the skin, so I eat it right on the spot. But you can dispose of them however you see fit. This is YOUR casserole after all! Toss in half the bacon, both cans of green chiles (undrained) and use a hand mixer or hand mix until smooth, mixing in up to 1 cup of coconut milk to achieve the texture you want. You can add brown sugar if you like it a bit sweeter but I don't find it necessary. Spoon into ungreased 9x9 baking dish and top with remaining bacon. Place back in the oven at 350 degrees until thoroughly heated.