Spicy sweet potato and bacon casserole

1. Adjust oven rack to middle position and heat oven to 425F. Pulse bread, butter, and 1/2 cup cheese in food processor until coarsely ground.

2. Cook bacon in Dutch oven or extra-large frying pan over medium heat until crisp, about 8 minutes. Transfer bacon to paper towel-lined plate and pour off all but 1 Tbsp fat. Cook onion until softened, about 5 mins. Add garlic and cayenne and cook until fragrant, about 30 seconds. Stir in sweet potatoes, cream, buttermilk and salt. Reduce heat to medium-low and cook, covered, until potatoes are just tender, about 30 mins. Off heat, stir in remaining cheese, cooked bacon and 4 scallions.

3. Transfer mixture to 13 by 9-inch baking dish and top with bread crumbs. Bake until crumbs are golden brown, about 15 mins. Cool 10 mins, then sprinkle with remaining scallions. Serve.

4. Make Ahead: The casserole can be prepared through step 2 and refrigerated for up to 1 day. The bread crumb mixture should be refrigerated separately and will keep for up to 2 days. When ready to bake, cover with foil and bake until hot and bubbly, about 40 mins. Uncover, sprinkle with bread crumbs, and bake until topping is golden brown, about 15 mins.

5. Note: For a milder heat, reduce cayenne to 1/4 tsp.