Easy Recipe Finder
Recipe Feeder
- 6 slices bacon
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups leftover roasted sweet potatoes
- 4 cups chicken broth
- 1 teaspoon salt
- 1/8 teaspoon white pepper
- 1/2 teaspoon dried thyme leaves
- 1 cup heavy cream
In large stockpot, cook bacon until crisp. Drain bacon on paper towels and set aside. Drain off all but two tablespoons of the bacon fat. Cook onion and garlic in bacon fat until crisp tender, about 5 minutes. Stir in sweet potatoes and chicken stock. Simmer for 10-15 minutes until potatoes are falling apart. Using a potato masher or immersion blender, mash the vegetables. Stir in heavy cream and heat through. Garnish each serving with bacon. Serves 4-6
