Sweet Potato Puree with bacon

• 6 sweet potatoes or yams-cubed
• water
• salt and pepper
• 6 tbs maple syrup
• 3/4 cup of  orange juice
• 1 stick of Butter
• 1/2 cup of cream
• one package of bacon-cut into small chunks and cooked till crispy

Place the sweet potato (or yam) cubes in seasoned water (salt and pepper) with just enough water to cover the pieces. Add in the maple syrup. Simmer over medium heat until the potatoes are soft and the water has reduced. Then drain the potatoes but reserve the liquid. Put the potatoes, butter, and cream in a blender or food processor and blend till smooth. If it ends up a little thicker than you like, add in some of the reserved liquid. Pour this mixture into a baking dish and top with the crispy bacon. To make this more like your traditional Thanksgiving sweet potato dish, you can top with marshmallows and bake at 350 till the marshmallows puff up and brown a bit on top.


The salt from the bacon works really well with the sweet from the potato cooked with that little bit of syrup. 

If you want to make it more of a soup to make into a main dish, add more of the reserved liquid or cream in and serve with rolls or crackers.