These sweet and savory mini casseroles are ready in just an hour.
Refrigerate or freeze the leftovers to enjoy later.
Coat a 12-cup muffin tin with cooking spray.
Cut 4 of the bacon slices crosswise into thirds; chop the remaining bacon.
In a large skillet, cook large bacon pieces over medium until crisp.
Drain bacon on paper towels; discard drippings.
Add chopped bacon, apples and onion to skillet.
Cook over medium for 5 minutes, stirring occasionally.
Add sweet potato; cook 10 minutes or just until potato is tender, stirring frequently.
Stir in thyme and pepper.
Divide potato mixture among the prepared muffin cups.
Bake 25 minutes or until puffed and a knife comes out clean.
Let cool in the pan for 5 minutes.
Top with large bacon pieces.
One medium sweet potato provides almost 300% of your day’s worth of vitamin A.
This is great for healthy vision and supporting your immune system.
Apples are a hydrating fruitsince they are about 85% water.
Yes, this recipe is gluten-free since it contains no ingredients with gluten.
We recommend using any variety of cooking apples.
Try Honeycrisp apples for their sweet, tart flavor and crisp texture, which hold their shape when cooked.
Yes, you’ve got the option to make the mini casseroles ahead!
Refrigerate them in an airtight container for up to three days or freeze for up to one month.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
