Created by TwisSis RIP Forever in our Kitchen on November 9, 2015
Step 1: Pre-bake sweet potatoes at 350F until fork-tender. Set aside so they begin to cool.
Step 2: When cool enough to handle easily, remove the skin & coarsely mash the potato flesh.
Step 3: Crisp the bacon strips & set aside. Reserve 1-2 tbsp of the bacon drippings in the pan.
Step 4: Caramelize the diced onion in the bacon drippings until golden brown.
Step 5: Combine the crisped bacon, caramelized onion & pine nuts with the sweet potato mash.
Step 6: Add butter + salt & pepper to taste. (May store in fridge & then microwave as needed)
Step 7: NOTE: This recipe can be made a day ahead. It is meant to serve 4 generously & likely will also allow for leftovers. It may be doubled to serve 8 or tripled to serve 12.
Step 8: NOTE RE PIC: A plan doesn't always go the way you intend. I decided to make & photograph this recipe, knowing I would have to leave out the pine nuts as Siggi is diet-restricted for them. Also & to my surprise, Siggi bought red onions at the grocery store since he knows I favor them (instead of white onions). Bottom Line is that a pic made per the recipe will likely appear different from the pic I have posted.