bourbon bacon whipped sweet potatoes
inspired from http://www.howsweeteats.com
4 pounds sweet potatoes, peeled and cut into 1 1/2-inch chunks
4 slices thick-cut bacon, chopped
15 to 20 sage leaves
1/2 tablespoon unsalted butter
1/3 cup milk
4 tablespoons brown butter
2 tablespoons bourbon
1/4 teaspoon salt
1/4 teaspoon pepper
add the potato chunks to a large pot and cover with cold water. bring the potatoes to a boil and cook until they are fork tender, about 20 to 30 minutes. while the potatoes are boiling, heat a large skillet over medium-low heat and add the chopped bacon. cook bacon until it is totally crispy. remove the bacon with a slotted spoon and place it on a paper towel to drain. remove about 1 tablespoon of bacon fat from the skillet and set it aside in a bowl. to the same skillet, add the butter and heat it over medium heat. add the sage leaves and cook until they are crispy, about 1 to 2 minutes per side. remove them with a slotted spoon and place on a paper towel to drain.
heat the oven to 325 degrees F. when potatoes are fork tender, drain the thoroughly and add them back to the pot. mash them with a fork or potato masher, then use an electric hand mixer to whip them. once whipped, add in the reserved bacon fat, the milk, the bourbon and the brown butter. whip the potatoes again until everything is combined. taste the potatoes and add the salt and pepper, seasoning more or less if desired. add mixture to sprayed backing dish and top with the bacon. bake them for 25 to 30 minutes, then remove them from the oven and crumble the sage over top.