Smokey Sweet Baked Beans

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A classic side dish made with smokey paprika, sweet potato, and molasses for a smokey sweet combination.

Prep Time10

Active Time1 40

Rest time10

Total Time2

Course: Side Dish

Cuisine: American

Keyword: BBQ, classic, molasses, sweet potatoes

Yield:

Calories: 163kcal

1 medium sweet onion, (approx. 1 1/2 cups) chopped
3 tsp. kosher salt, divided
1 cup sweet potato, pealed and finely diced or grated (from 1 small sweet potato)
15 oz. tomato sauce
4 tsp. Dijon mustard
2 tsp. smoked paprika
1 tsp. garlic powder
1/2 tsp. black pepper
2 22 oz. cans Bush's Grillin' Baked Beans
2 cups chicken stock
1/4 cup molasses
3 Tbsp. apple cider vinegar
2 Tbsp. Worcestershire sauce
1 Tbsp. unsalted butter
4 slices bacon, cooked and crumbled

In Dutch oven, cook onion and 1/2 teaspoon of salt over medium-low heat. Stir occasionally until caramelized and golden brown (15 - 20 min.). Add 1 - 2 tablespoons of water at a time, if needed, if onion sticks to bottom of pan.
Increase heat to medium-high and add sweet potato. Stir often until sweet potato softens (5 min.).
Add tomato sauce, mustard, paprika, garlic powder, pepper, and remaining 2 1/2 teaspoons of salt. Continue cooking, stirring often, until sauce thickens (3 min.).
Add beans, chicken stock, molasses, vinegar, Worcestershire sauce, butter, and half of bacon crumbles. Stir to combine.
Cover and bake in preheated oven for 35 minutes, or until beans are just starting to bubble around edges, then uncover. Bake for another 25 - 30 minutes until caramelized on top. Remove from oven and allow to rest 10 minutes before serving.
Transfer to a serving dish if desired and sprinkle remaining crumbled bacon on top. Enjoy!

Also good with 1/2 teaspoon chipotle chili powder for some added heat.