Savory Sweet potatoes tossed with rosemary, bacon, butter and brown sugar, before it’s topped with a cracker crumble and baked. A great balance of sweet and savory, with a crunchy finish. The potatoes are sliced and layered evenly, then baked with the perfect amount of added moisture, so that they caramelize and don’t turn mushy. Is it dessert, or is it a savory side dish? I’ll let you decide.
Thinly slice the potatoes or use a mandolin slicer for more even cuts.
In a bowl combine the butter, bacon bits, brown sugar, rosemary. Toss the potatoes in the mixture to fully and evenly coat.
Fill a shallow baking dish with the potatoes, evenly layering them one on top of the other, filling any gaps or holes with smaller pieces.
Next pour one cup of cracker crumbs into the bowl that once held the potato mixture. stir the crackers around in the bowl to coat with any remaining butter, then pour the crumbs out over the top of the layered potatoes. Distributing the crumbs evenly.
Place the dish on the second to lowest rack in the oven and bake at 300 degrees for 30-35 minutes, until slightly brown on top.
Thank you for supporting the brands that I enjoy working with. This is a sponsored recipe created by me on behalf of Wellington Crackers. The opinions and text are all mine. XOXO- Kristel