Here’s a recipe for those of you who find yourself with a half a bag of leftover sweet potatoes after the holiday! It was a real hit at our house, and I hope you enjoy it.
Beware: the candied bacon is addictive.
4 large sweet potatoes, peeled and chopped
1/2 white onion, finely diced
3 Tbsp butter
1 tsp nutmeg
1 tsp salt
1/2 tsp cinnamon
two pinches of Old Bay
splash of bourbon
~2 cups vegetable broth
1/2 cup heavy cream (or to taste)
12 bacon rashers
brown or natural raw sugar
1. In a large stock pot, melt butter over medium high heat. Add onion and cook about five minutes until just translucent, stirring occasionally. Add sweet potatoes and sauté for a further 10-15 minutes, while you prepare the bacon, stirring occasionally.
2. Meanwhile, preheat your oven to 325°. Add bacon to a large plastic bag, leaving the top of the bag open wide. Sprinkle in sugar, seal the bag, and shake vigorously to cover each piece of bacon. You want each piece to be nicely covered in a thin layer of sugar, not clumping. I use just about 1/4 cup of sugar for a whole package of bacon.
3. Remove each bacon rasher from the bag and spread out flat on a cooking rack. Place a foil-lined cookie sheet under this to catch the bacon fat, and place the entire thing into the oven. Bake for 15 to 20 minutes, until the bacon is nice and crispy. Check it at 15 to see if it’s done. Do not raise the temperature to speed cooking.
4. While the bacon is baking, spices and salt to the sweet potatoes and stir thoroughly. Cook for a couple of minutes, then add a splash of bourbon to deglaze the bottom of the pot. Stir again, then pour in vegetable broth. Raise heat to high and bring just to a boil, then reduce heat to simmer. Allow to cook for about 20 minutes, or until the sweet potatoes are soft and easily crumbled with the back of your stirring spoon.
5. Pour sweet potatoes and broth into a large food processor or blender and blend to desired consistency, doing two batches if necessary (simply pour half in, process, and then remove to a bowl; pour other half from stock pot, process, and then return to pot along with the half in the bowl). I like my sweet potato soup a little chunky, so I processed about 3/4 of the pot, and smashed the remaining large pieces of potato up with the back of my spoon before returning the blended soup to the pot.
6. Stir thoroughly, taste to adjust spices and salt, and continue to simmer over very low heat until the bacon is cooked. Remove bacon from oven, allow to cool, and break into edible pieces (not bacon bits, but small enough to scoop up with a soup spoon!). Drizzle cream into soup and stir thoroughly.
7. Ladle soup out into bowls and top with candied bacon pieces. Serve immediately, while piping hot.