Mashed Sweet Potatoes with Bacon

I have to admit this recipe is a last minute change in my menu this year. I do always serve sweet potatoes but mine normal recipes feature orange juice and maple syrup. I was looking for a recipe for something totally off topic for the holiday in my cookbook collection and ran into this recipe. The flavor profile intrigued me so I decided to give it a last minute “audition” as a replacement player for Thanksgiving dinner. These are incredible! We loved them, in fact my 14 year old son ate almost half the recipe by himself, he kept going back for more. I know these are going to be a regular on our table long after the holiday is gone. I think they will pair wonderfully with almost any roasted meat especially poultry or pork.

Just a hint, for the big dinner next week I will be making these the day before and heating them back up. I tend to do most of my cooking for big dinners the day before, I don't want to be stuck in the kitchen while my guests are all in the living room having a good time. I'll try to get my game plan typed up and post it here on Friday so you can see what I mean. Hopefully you will get some hints you can use to make your day easier too.

Mashed Sweet Potatoes with Bacon

3 pounds dark sweet potatoes (about 4 large ones)

8 slices of bacon, cut up

1 large (or 2 medium) onions, chopped

1 tsp ground cumin

¼ cup half & half

1 tablespoon fresh thyme leaves

salt and pepper to taste

Thyme sprig to garnish if desired

Begin poking some holes in the sweet potatoes and baking them on a rimmed baking sheet at 350 degrees Fahrenheit for about 1 hour and 15 minutes (or until tender)

Allow to cool enough to handle.

Meanwhile cook the bacon in a large skillet until crispy. Remove the bacon from skillet to a paper towel lined plate. Reserve enough of the bacon fat in the pan to cook the onions (about a 1 Tablespoon)

Cook onions in the bacon fat in skillet along with the ground cumin. Cook until the onions are tender.

Peel the sweet potatoes and mash them until smooth. Add the bacon, cooked onions (with cumin) and thyme leaves. Stir to combine and season with salt and pepper to taste.

Serve now or place in a casserole dish and refrigerate up to 24 hours. To heat place in a 350 degree oven for about 30 minutes or until heated through.

Garnish with some sprigs of fresh thyme if desired.