Post by Darcy Christensen on Nov 16, 2010 17:47:31 GMT -5
INGREDIENTS 3lb dark-orange sweet potatoes (about 4 potatoes)8slices bacon1large onion, chopped (3/4 cup)1/4cup half-and-half, warmed1teaspoon chopped fresh thyme leaves1/2teaspoon salt1/4teaspoon pepperFresh thyme sprigs, if desiredDIRECTIONS
1Heat oven to 350°F. Pierce sweet potatoes all over with fork; place on cookie sheet with sides. Bake about 1 hour 15 minutes or until tender when pierced with fork. Let stand 15 minutes or until cool enough to handle.2Meanwhile, in 10-inch skillet, cook bacon over medium-high heat 4 minutes, turning occasionally, until brown. Remove bacon from skillet; place on paper towels to drain. Reserve 1 tablespoon drippings in skillet; discard remaining drippings. Add onion to skillet; cook over medium heat 5 to 8 minutes, stirring occasionally, until softened.3Peel sweet potatoes; place in large bowl. Mash until no lumps remain. Add warm half-and-half, thyme, salt and pepper; mash until very smooth.4Add onion to sweet potatoes. Crumble bacon; reserve 2 tablespoons for garnish. Add remaining bacon to potatoes; stir until blended. Garnish with reserved bacon and thyme sprigs..Two varieties of sweet potatoes are commercially grown in the U.S., one with light yellow skin and pale yellow flesh and a darker-skinned variety with dark orange flesh. The darker of the two is often confused with yams of Africa and Central and South America.
Store sweet potatoes in a cool, dark, dry place to keep them fresh.
1Heat oven to 350°F. Pierce sweet potatoes all over with fork; place on cookie sheet with sides. Bake about 1 hour 15 minutes or until tender when pierced with fork. Let stand 15 minutes or until cool enough to handle.2Meanwhile, in 10-inch skillet, cook bacon over medium-high heat 4 minutes, turning occasionally, until brown. Remove bacon from skillet; place on paper towels to drain. Reserve 1 tablespoon drippings in skillet; discard remaining drippings. Add onion to skillet; cook over medium heat 5 to 8 minutes, stirring occasionally, until softened.3Peel sweet potatoes; place in large bowl. Mash until no lumps remain. Add warm half-and-half, thyme, salt and pepper; mash until very smooth.4Add onion to sweet potatoes. Crumble bacon; reserve 2 tablespoons for garnish. Add remaining bacon to potatoes; stir until blended. Garnish with reserved bacon and thyme sprigs..Two varieties of sweet potatoes are commercially grown in the U.S., one with light yellow skin and pale yellow flesh and a darker-skinned variety with dark orange flesh. The darker of the two is often confused with yams of Africa and Central and South America.
Store sweet potatoes in a cool, dark, dry place to keep them fresh.