Cinnamon Sweet Potatoes with Bacon-Pecan Crumble


4 medium sweet potatoes

2 tablespoons butter, cut into pieces

3/4 teaspoon cinnamon, divided

1 tablespoon honey 1/4 teaspoon salt

1/2 cup milk

1 tablespoon brandy

10 almond cookies

2 slices bacon, cooked and roughly chopped

1/4 cup pecans

1 tablespoon olive oil



Preheat oven to 375 degrees. Pierce sweet potatoes and place on a baking sheet. Bake for an hour until soft. Refrigerate for an hour or overnight. Peel skin from potatoes and scoop flesh into a large microwave-safe bowl. Add butter, honey, 1/2 teaspoon cinnamon, salt, milk and brandy. Microwave for one minute to warm slightly and mash to combine. Spoon into a baking dish and place in the oven. To make topping, combine the cookies, bacon, pecans and remaining 1/4 teaspoon cinnamon in a food processor and pulse to combine. Add the olive oil and pulse to a fine crumble. After the sweet potatoes have warmed through, for about 20 minutes, scatter the crumble over the top and bake for an additional 10 minutes. Makes approximately 4 cups mashed sweet potatoes.







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