I usually make all of the side dishes for Thanksgiving dinner. While my dad and brother are big fans of sweet potato casserole, in all its sugary, marshmallowy glory, I prefer more savory sides. One year, I tried Bobby Flay's sweet potato and chipotle gratin, but it was still a bit too sweet for me. I took it in a more savory direction and now it's right up my alley. —theminx
Preheat oven to 350F. Scrub potatoes and prick them all over with a fork. Place on foil-lined baking sheet and bake until soft, about 1 hour. Let cool.
While potatoes are cooling, cook bacon until crisp. Remove to a paper towel-lined plate to cool. Discard all but one tablespoon of bacon fat from skillet and add yellow onion and a pinch of salt. Make sure to scrape up the bits of bacony goodness that remain on the bottom of the pan while you're cooking the onion. Once onion is soft and lightly golden brown, remove from heat.
Remove potato pulp from skins and place in large bowl. Mash potatoes with melted butter and heavy cream. Add chipotle and paprika and stir well. Chop bacon coarsely and add to potatoes along with cooked onion and raw scallions. Salt and pepper to taste.
Make streusel by combining flour, brown sugar, and chipotle with melted butter, mixing with a fork until all four is incorporated and mixture is crumbly. Stir in almond slices.
Spread sweet potato mixture into a 13 x 9 baking pan; top with streusel and bake at 350F until brown and bubbly, about 30 minutes.