Mashed Sweet Potatoes With Bacon Food

MASHED SWEET POTATOES WITH BACON

Steps:

• 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.
• 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.
• 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.
• 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.

BACON-CHEDDAR MASHED POTATOES

Steps:

• Simmer 2 pounds small potatoes in salted water until tender, about 20 minutes; drain. Cool slightly, then peel. Heat 1 cup milk with 1/2 stick butter. Mash the potatoes with the hot milk and stir in 1 cup shredded cheddar. Top with crumbled cooked bacon and sliced scallions.

MASHED SWEET POTATOES

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender, 20 to 30 minutes.
• With an electric mixer on low, blend potatoes, slowly adding milk, about 1/2 a cup at a time. Use more or less to achieve desired texture. Add butter and maple syrup to taste. Blend until smooth. Serve warm.

CREAMY MASHED SWEET POTATOES

Steps:

• Place potatoes into a large pot and cover with cold water; bring to a boil. Reduce heat to medium-low and simmer potatoes until tender, about 20 minutes; drain and transfer potatoes to a large mixing bowl.
• Beat potatoes with an electric mixer until smooth; add cream cheese and beat again until smooth. Season potatoes with sea salt.

BALSAMIC MASHED SWEET POTATOES

Steps:

• Preheat oven to 400F.
• Prick potatoes, then place directly on rack in center of oven.
• Place a piece of foil on rack below.
• Bake until easily pierced with a knife tip, about 50 minutes.
• Or microwave on high until easily pierced, about 25 minutes.
• When cool enough to handle, peel, then pass through a food mill or ricer, or mash with a potato masher.
• (I love my ricer so I go that way) Place milk, butter, nutmeg, salt and pepper in a large saucepan and bring to a boil over medium-high heat, about 3 minutes.
• Remove pan from heat and set on a heat-resistant surface.
• Stir in mashed potatoes and 1 tablespoon vinegar.
• Stir with a wooden spoon until well mixed and potatoes have a smooth consistency.
• Taste and add more vinegar, 1 teaspoon at a time, if needed.
• The advantage of doing this in a saucepan is that if potatoes have cooled a little, you can return pan to low heat and stir often until hot.

MASHED SWEET POTATOES WITH BACON & BLUE CHEESE

Steps:

• Cook potatoes in boiling water in large saucepan 15 min. or until tender; drain.
• Place potatoes in large bowl. Add dressing; mash until potatoes are desired consistency and ingredients are well blended.
• Sprinkle with bacon.

ROASTED SWEET POTATOES AND BACON

Steps:

• Preheat oven to 400 degrees. On a rimmed baking sheet, combine sweet potatoes, bacon, and thyme; season with salt and pepper. Roast until sweet potatoes are browned in spots and tender when pierced with a knife and bacon is crisp, about 30 minutes, stirring halfway through.

MASHED SWEET POTATOES WITH ROASTED GARLIC

Steps:

• Heat oven to 350 degrees. Turn the garlic head on its side and carefully cut off the very top end to expose the cloves. (Discard the top.) Place the head of garlic on a sheet of foil, cut side up, and drizzle with the oil and season with salt and pepper. Wrap tightly and place on a sheet pan. Wrap each sweet potato individually in foil and place on the pan alongside the garlic.
• Bake until the sweet potatoes are tender and the garlic is soft, fragrant and slightly caramelized, about 1 hour. Set aside, still wrapped, to cool slightly.
• Meanwhile, heat the cream and butter in the microwave in 30-second intervals, checking after each, until the butter is melted, about 1 minute. (Alternatively, you can heat the cream and butter in a small saucepan over medium until the butter is melted.)
• Unwrap the sweet potatoes and peel them, discarding the skin and adding the flesh to a large bowl. Squeeze the garlic head, cut side down, into the bowl to release the roasted cloves. Pour in the hot cream and butter. Using a whisk or fork, break up the potatoes and garlic and vigorously stir until smooth and fluffy, at least 30 seconds. Taste for seasoning, adjusting with salt and pepper as needed. Transfer to a serving bowl and serve warm. (To make ahead, transfer to a buttered casserole dish or cake pan, cover and refrigerate for up to 24 hours, until ready to eat. Bake in a 350-degree oven or microwave until heated through, about 15 minutes. On Thanksgiving, you should reheat this when the turkey is out of the oven and resting.)

MAPLE MASHED SWEET POTATOES

Steps:

• In pot combine sweet potatoes with enough salted water to cover. Over high heat bring to boil. Cook until tender, 10 minutes. Drain; return to pot.
• Meanwhile, in nonstick skillet over medium-hig heat cook bacon until crisp, 6-8 minutes; drain on paper towels. Crumble.
• In microwave-safe bowl combine half-and-half and maple syrup; microwave on High until warm, 1-2 minutes.
• Mash sweet potatoes with butter until smooth. Gradually mash in maple mixture.
• Stir in salt, cumin and pepper. Reserve 1/4 cup bacon and 1 t. chives. Stir remaining bacon and chives into potatoes. Transfer to dish; top w ith bacon and chives.