1 Pkg Bacon – Cooked low and slow, fat rendered out (save) and bacon crisp & chopped.
1 tbsp Butter
2 tbsp Bacon Fat
3 Med – Large Sweet Potatoes – Peeled & sliced about 1/8” thin (I use a Mandolin)
1 tsp Salt
1 tsp Pepper
1 tsp Cinnamon
1 4 oz. Goat Cheese
1 tsp Coriander
2 Cups Beef Broth
In large pan add bacon in an even layer. Turn stove on to low - med. heat. Cook bacon low and slow, rendering out fat until bacon is crispy. Save fat. Chop bacon into bits.
Butter a 9x13 baking dish, bottom and sides with 1 tbsp butter and bacon fat. Take ½ of the potatoes and create 2 layers with each slice overlapping the previous one. Sprinkle 1/2 of the salt, pepper and cinnamon over potatoes. Break up ½ of the goat cheese and drop evenly over potatoes. Sprinkle ½ of the bacon over potatoes. Repeat potatoes, seasonings, goat cheese and bacon. Sprinkle coriander over top. Add 2 cups beef broth. Pour down the side so as not to disrupt the toppings.
Cover dish with aluminum foil and place in preheated 300 degree oven for 2 1/2 hours. (I put my dish on a cookie sheet just in case there was any spill over.) Take foil off and cook another 20 minutes to let the top layer of potatoes brown and crisp. Test with a knife to make sure potatoes are fully cooked. Let rest for at least 15 minutes before you cut into it to let the beef broth soak into the potatoes.