I have this friend. She makes asparagus topped sweet potatoes. And they are delightful.
She inspired me to make my own version of her famous sweet potato.
Once the bacon is crispy, you toss in whatever veggies you have on hand.
My combo was summer squash, red bell pepper and sweet corn.
The key is to cook the veggies in the residual bacon grease. With lots of pepper. And right before the veggies are done, you throw in a pat of Kerrygold butter.
Then you mash up the sweet potato and top it with your veggie mixture. And then you garnish it with the crispy bacon.
It’s can go lots of ways.
My friend always makes it with asparagus, onion, red bell pepper and chicken to make the sweet potato a complete meal. And she tops hers with turkey bacon.
It’s all too good to be true.