Mashed Sweet Potatoes with Mushrooms and Bacon

[Company]

Makes 10 servings

• 6 slices bacon, chopped
• 8 oz. cremini mushrooms, halved (quartered if large)
• 1 medium red onion, cut into thin wedges
• 2 Tbsp. lemon juice
• ⅓ cup golden raisins
• 3 lb. orange-flesh sweet potatoes, peeled and cut into 1½-inch pieces
• ½ cup milk
• 2 Tbsp. butter
• 1 tsp. kosher salt

DIRECTIONS

In a 6-qt. pot cook bacon over medium heat 8 to 10 minutes or until crisp. Drain bacon on paper towels, reserving 3 Tbsp. drippings in pot. Add mushrooms and onion to drippings. Cook and stir over medium heat 8 minutes or until mushrooms are tender and browned. Drizzle with lemon juice. Stir cooked bacon and raisins into mushroom mixture. Transfer to a bowl; cover to keep warm.

Wipe out the pot. Add sweet potatoes and enough salted water to cover. Bring to boiling. Cook potatoes, covered, 20 to 25 minutes or until tender. Drain; return to pot. Using a potato masher or fork, mash potatoes. Stir in milk, butter, and salt until butter is melted. Stir in mushroom mixture or, if desired, stir in half the mushroom mixture and top with remaining half.

Per serving 226 cal., 8 g fat (4 g sat. fat), 15 mg chol., 379 mg sodium, 34 g carb., 5 g fiber, 10 g sugars, 5 g pro.

Make It Ahead

Prepare as directed, stirring all of the mushroom mixture into mashed sweet potatoes. Transfer mixture to a storage container; cover and chill up to 24 hours. To serve, return sweet potatoes to the pot; heat through.