(courtesy of Keenan Polan, director of sales, Barracuda Championship in Reno. Serves 4 to 5)
This is a great side dish for parties and the holidays, and it pairs well with beef, ham, and turkey. Keenan Polan prefers to serve it with a rib eye and broccoli or asparagus.
4 whole sweet potatoes
2 jalapeño peppers, diced
4 strips uncured bacon
½ cup coconut cream or grass-fed dairy butter
Sea salt and black pepper, to taste
Preheat oven to 385 degrees F for 12 to 14 minutes. Put bacon on cooking sheet and bake until crispy. Remove, drain, and chop.
Turn up heat in oven to 400 degrees F. Place the sweet potatoes on a baking sheet and add to preheated oven. Cook for 40 to 45 minutes or until the potatoes are fork tender. Remove from oven and set aside to rest, about 5 to 6 minutes.
Once the potatoes have cooled enough to handle, cut them in half and scoop the inside into a bowl. Add the coconut cream and jalapeño peppers. Stir well to combine. If you want creamier potatoes, use an immersion blender or hand mixer. Fold in half the bacon.
Transfer mixture to a serving bowl and garnish the top with remaining bacon. Season with sea salt and black pepper. Serve immediately.
