I’m sorry I’m not sorry for this recipe.
So, remember the mac ‘n cheese that I was blocking with my carnitas? Well, as I mentioned, there was bacon in it. But I didn’t use the entire package, so I had a few strips leftover.
Leftover bacon is not safe around me.
I’ve been thinking of what I could do with it besides just frying it up and shoving it in my face- though that would have been satisfying and delicious- and I thought to myself, “oh, I’ll combine it with a SUPERfood.”
And don’t go thinking I’ve made a potentially healthy dish COMPLETELY unhealthy with this recipe, because really it’s not that bad. I promise.
And, I mean, you could leave out the bacon…
Wait, no, please don’t.
Please, never leave out the bacon.
(There’s an inappropriate joke in there somewhere, but my mom reads this blog, so I’ll just let your imaginations take care of that one.)
Bacon Chipotle Mashed Sweet Potatoes
1 large sweet potato
1 strip bacon of choice (just not turkey bacon- IT’S NOT BACON!)
2 T sour cream
1 T sauce from canned chipotles in adobo
2 cloves garlic, minced
1 scallion (green onion), chopped
2 T cilantro, chopped and divided
1. Peel and chop sweet potato into large chunks. Place in a pot and cover with water, cover. Bring water to a boil, reduce to simmer and cook until potatoes are fork tender.
2. Strain potatoes, place back in the hot pot and mash well with a potato masher (or fork, in a pinch). Add sour cream and adobo and stir to combine.
3. While potatoes are cooking, fry bacon over medium-low heat until cooked to your desired crispiness. Remove from skillet and roughly chop.
4. In the same skillet (leave that bacon fat in there!), saute garlic and scallions until garlic is fragrant and just beginning to turn golden, about 30 sec-1 min.
5. Pour the contents of the skillet into the potato mixture (including the fat- I KNOW), add 1/2 the cilantro and stir to combine.
6. To serve, garnish with remaining cilantro and a squeeze of lime.
These were probably the creamiest mashed potatoes of any kind that I’ve ever had.
(And no, I’m not prone to exaggeration, why do you ask?)
I think it had something to do with the bacon fat. It’s just superior to other kinds of fats.
Side note: I was here over the weekend and saw a jar of duck fat and came THISCLOSE to buying it. And then decided that I am not in a position to be spending $14 on a jar of fat. Small victories.
If you’re not a cilantro fan or lover of spicy food, you can certainly omit the herbs or adobo (or add more if you want to burn your face off), but please, please, pour that fat on in there.
You will be happy you did.
Now if you’ll excuse me, I’m off to figure out what other things I can pour melted fat into.