Congratulations to Jaci Gordon of San Diego, CA for being the lucky winner of the Give Thanks Giveaway! She will receive an autographed copy of my debut album Whiskey & Lace before it is available in stores. Jaci submitted her recipe for Sweet Potatoes with Bacon which was included in the Keith Family Thanksgiving Feast this year. The dish is a yummy and healthier alternative to the traditional candied sweet potatoes. Delicious healthy ways to prepare sweet potatoes always catch my eye. Jaci's recipe along with the other photos of the dish, as it appeared on our dinner table, are below. Thank you all so much for your submissions, there were so many amazing dishes to choose from and believe me...it was NOT an easy task to decide on only one. I hope you guys had an amazing Thanksgiving and had the opportunity to give thought to all the things you have to be thankful for.
Prep Time: 25 Minutes Total Time 1 Hour 45 Minutes
Makes 10 servings (1/2 cup each)
3 lb dark-orange sweet potatoes (about 4 potatoes)
6 slices bacon
1 large onion, chopped (3/4 cup)
1/4 cup fat-free half-and-half, warmed
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
Fresh thyme sprigs, if desired
- 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.