In preparation for the upcoming holidays, I’ve decided to make a holiday egg bake – something quick and perfect to whip together in the morning on a day off. It’s hardy yet sweet, but not too sweet. The sweet potatoes are fried in bacon grease and coconut oil, then seasoned with Kebsa – a popular spice in the middle east; the closest flavors I can use to describe it would be cinnamon and curry. The bacon is pan fried and seasoned in a combination of coconut sugar, pepper, and rosemary. MMMMmmmmm. It’s a wonderful world of flavors when put together. Definitely a food you can eat year round, but very fitting and complimentary with fall flavors.
Makes 4 servings
Sweet Potato and Bacon Bake
1 package bacon
2 medium sized sweet potatoes
1/2 cup almond milk
Cook the bacon!
When bacon is crispy and almost done, add a bit of coconut sugar, rosemary, and pepper. Continue cooking until sticky and brown.
Keep a small remainder of the bacon grease in the skillet. Also add a tablespoon of coconut sugar. Keep on a med-high heat.
Add Sweet potatoes to the pan
Add all seasoning to potatoes. If you can’t find kebsa, it’s okay. It will still taste good… just not as delicious as mine. ha-ha.
This is what the bottle looks like if that helps anyone.
Once the potatoes are soft and golden brown, put them in an 8×8 greased baking pan. Evenly distribute them. Top with candied bacon.
In a large bowl, whip the eggs together. I toyed with the idea of using vanilla almond milk… but after thinking about it, I decided against it. Instead, I used unsweetened original almond milk, and lightly seasoned the eggs with all with all the seasonings (including the sugar) used in the recipe. This also helped marry the flavors together even more.
Pour the eggs over the potatoes and bacon.
Bake in oven at 350 degrees for about 25-30 minutes. Check center to see if it is stiff.