This fabulous recipe can be made with canned drained sweet potatoes, or use your leftover sweet potatoes from Thanksgiving dinner.
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:
- 5 slices bacon
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups leftover roasted sweet potatoes
- 4 cups chicken stock
- 1 teaspoon salt
- 1/8 teaspoon white pepper
- 1/2 teaspoon dried thyme leaves
- 1/2 cup heavy cream
Preparation:
In large stockpot, cook bacon until crisp. Drain bacon on paper towels and set aside. Drain off all but two tablespoons of the bacon fat. Cook onion and garlic in bacon fat until crisp tender, about 5 minutes. Stir in sweet potatoes and chicken stock. Simmer for 10-15 minutes until potatoes are falling apart. Using a potato masher or immersion blender, mash the vegetables. Stir in heavy cream and heat through. Garnish each serving with bacon. Serves 4-6
