- Cook Time
- Prep Time
- 3 pounds sweet potatoes, peeled and cut into medium chunks
- 2 teaspoons EVOO
- 5 slices bacon, cut into 1/2-inch pieces
- 3 tablespoons light brown sugar
- 1 cup heavy cream
- Coarse salt and pepper
In a steamer basket set into a saucepan, steam the sweet potatoes until easily pierced, about 20 minutes.
Meanwhile, in a large skillet, heat the EVOO over medium heat. Add the bacon and cook until crisp and browned, about 10 minutes. With a slotted spoon, transfer the bacon to paper towels to drain. Discard all but 3 tbsp. of the fat from the skillet and add the brown sugar, cooking until its melted. Whisk in the cream and set aside.
Drain the water from the saucepan under the steamer and return the sweet potatoes to the pot. Using a potato masher, mash until smooth. Add the cream and sugar mixture. Stir in 3/4 tsp. salt and 1/4 tsp. pepper. Spoon onto a platter and crumble the bacon on top.