- 3 large sweet potatoes, peeled and sliced 1/4-inch thick
- 1 tablespoon pure maple syrup
- 1 tablepsoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 strips thick-sliced bacon, cut into 1/2-inch pieces
- 1 large shallot, chopped
- 2 1/2 tablespoons all-purpose flour
- 1 1/4 cups milk, reduced-fat
- 3/4 cup cream, heavy
- 8 ounces cheese, Gruyere - shredded and divided
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Preheat oven to 425º F. Toss sliced sweet potatoes with oil and maple syrup and arrange in a single layer on a baking sheet. Sprinkle with salt and pepper. Roast for 20 minutes or until browned on the bottom and tender. Remove and set aside to cool.
Reduce oven temperature to 325º F.
Meanwhile, fry bacon in a large skillet over medium-high heat until crisp. Set aside on a paper towel-lined plate.
Reduce heat to medium, add chopped shallot to bacon drippings and cook until tender. Whisk in flour over low heat and cook to a paste. Add milk and cream slowly while whisking and cook until mixture thickens slightly. Remove from heat and stir in all but 1/2 cup of the Gruyere cheese.
Arrange half of the sweet potatoes in the bottom of a greased 11x7 inch baking dish. Pour on half of the milk and cheese mixture. Sprinkle on half of the bacon. Arrange remaining potatoes, pour the rest of the milk mixture over the top, and sprinkle with remaining bacon. Sprinkle remaining cheese on top. Bake for 20 minutes or until potatoes are tender. Brown cheese for 1 to 2 minutes under the broiler if desired.