Recipe by Tish
I thought I had Thanksgiving all figured out until I ran into this recipe. More savory than sweet it might be just the thing to complete that turkey dinner!
Top Review by Marmish
My husband doesn't like the traditional sweet potato casserole with brown sugar and marshmallows, so I was going to make a small dish for myself. Then I found this more savory-than-sweet recipe. He enjoyed them, our guests and I loved them! I used regular bacon instead of pancetta. I also did the onions overnight in the crockpot (did a lot for another recipe). We definitely will make this again for the holidays.
- 2 lbs bright-orange sweet potatoes, peeled,cut into 2 inch pieces (about 3 medium)
- 2 tablespoons olive oil
- 4 ounces pancetta, finely diced
- 1 medium onion, coarsely chopped
- 1 tablespoon red wine vinegar
- 1⁄4 cup mascarpone cheese or 1⁄4 cup cream cheese (2 oz)
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground pepper
Directions See How It's Made
- Boil sweet potatoes in large saucepan of boiling salted water over medium-high heat 15-20 minutes or until very tender.
- Drain sweet potatoes; return to saucepan.
- Meanwhile, heat oil in large skillet over medium heat until hot.
- Add pancetta; cook 2-3 minutes or until pancetta begins to brown.
- Add onion; cook 15-20 minutes or until onions are caramelized, stirring frequently.
- Adjust heat, if necessary, to prevent onions from browning too quickly.
- Add vinegar; stir, scraping up browned bits from bottom of skillet.
- Over very low heat, mash sweet potatoes.
- Add mascarpone, salt and pepper.
- Stir in onion mixture.
- *Noteyou can use bacon if you don't have pancetta available.
- Just cook the bacon in a medium pot of boiling water 1 minute.
- Drain and rinse until cool.
- Blanching helps remove some of the smoky flavor from the bacon.