Average Rating: 0TOTAL TIME: Prep: 30 min. Cook: 4 hours
YIELD: 10 servings.Ingredients
- 2 tablespoons olive oil
- 1 large sweet onion, finely chopped
- 2 shallots, finely chopped
- 1/4 cup minced fresh parsley
- 2 teaspoons ground chipotle pepper
- 1 teaspoon coarsely ground pepper
- 1/2 teaspoon kosher salt
- 3 pounds sweet potatoes (about 4 large), peeled and shredded
- 1 package (8 ounces) cream cheese, softened
- 2 cups shredded Manchego or Monterey Jack cheese
- 2 cups shredded Muenster cheese
- 1 package (16 ounces) applewood smoked bacon, cooked and chopped
- 1/2 teaspoon paprika
- TOPPING:
- 1 cup sour cream
- 2 tablespoons maple syrup
- 1/4 teaspoon ground chipotle pepper
Instructions
- 1. In a large skillet, heat oil over medium heat. Add onion and shallots; cook and stir 4-6 minutes or until softened.
- 2. Transfer onion mixture to a large bowl; stir in parsley and seasonings. Add sweet potatoes and cheeses, mixing well. Fold in chopped bacon.
- 3. Transfer mixture to a greased 5- or 6-qt. slow cooker. Sprinkle with paprika. Cook, covered, on low 4-5 hours or until potatoes are tender.
- 4. In a small bowl, mix topping ingredients. Serve with sweet potatoes.
Nutrition Facts
3/4 cup: 491 calories, 28g fat (14g saturated fat), 64mg cholesterol, 708mg sodium, 42g carbohydrate (19g sugars, 5g fiber), 20g protein.
