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Sweet and salty always go well together, and this dish is no exception.
|PRODUCE||Sweet Potatoes – 2 Pounds|
|MEAT||Bacon – 4 Slices|
|DAIRY & EGGS||Blue Cheese, Crumbled – 1/3 Cup|
|SPICE & BAKING||Black PepperKosher SaltGround Cinnamon – 1/2 TeaspoonBrown Sugar – 1 Tablespoon|
- Cut off both ends of each sweet potato and use a fork to pierce holes all over. Wrap the potatoes individually in pieces of foil, leaving the tops slightly open.
- Cut the butter into small cubes, and put about 1 tablespoon inside each foil packet with a sweet potato. Seal the edges of the foil tightly, and place each packet on a sheet pan.
- Prepare a plate with layers of paper towels. Set plate near the stove for the cooked bacon.
- Preheat the oven to 400 degrees.
- Place sweet potato packets in the preheated oven. Cook until they are very tender and pierce easily with a fork, about 40-50 minutes.
- Heat a large pot over medium heat.
- Once pot is warm, add the bacon and sauté until browned and crispy, about 7-10 minutes. Flip halfway through to ensure even cooking. Transfer the cooked bacon to the plate lined with paper towels.
- Drain the bacon fat from the pot. Set the pot aside until the sweet potatoes are done cooking.
- Once potatoes are out of the oven, carefully open up the tops of the pouches so the steam escapes. Let the potatoes cool slightly.
- Once the sweet potatoes are cool enough to handle, cut a slit across the tops and peel off the skins. Place the potatoes in the pot the bacon was cooked in.
- Use a potato masher or potato ricer to smash the potatoes. Mash until smooth.
- Place the pot over medium-low heat and stir in brown sugar, ground cinnamon and butter. Crumble the bacon and add to the puree. Stir to combine. Season with salt and pepper to taste.
- Once the sweet potato puree is well combined, remove from heat. Keep covered until ready to serve.
- Transfer sweet potato and bacon puree to a serving bowl. Serve warm!
Ready to eat!
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And see recipes 1 and 2: