Ingredients Jump to Instructions ↓

  1. 3 lb dark-orange sweet potatoes (about 4 potatoes)

  2. 8 slices bacon

  3. 1 large onion, chopped (3/4 cup)

  4. 1/4 cup half-and-half, warmed

  5. 1 teaspoon chopped fresh thyme leaves

  6. 1/2 teaspoon salt

  7. 1/4 teaspoon pepper

  8. Fresh thyme sprigs, if desired

Instructions Jump to Ingredients ↑

  1. Heat 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.

  2. Meanwhile, 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.

  3. Peel sweet potatoes; place in large bowl. Mash until no lumps remain. Add warm half-and-half, thyme, salt and pepper; mash until very smooth.

  4. Add 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.

  5. 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.

  6. Store sweet potatoes in a cool, dark, dry place to keep them fresh.

  7. High Altitude (3500-6500 ft)

  8. High Altitude Directions Nutritional Information Nutrition Information: 1 Serving (1 Serving)

  9. Calories 130 (Calories from Fat 30),


Send feedback