Mashed Sweet Potatoes with Mushrooms and Bacon
pounds orange-fleshed sweet potatoes, peeled and cut-up
teaspoon kosher salt
ounces cremini mushrooms, halved (quarter any large mushrooms)
large onion, cut in thin wedges
tablespoons lemon juice
cup golden raisins
- In a 4- to 5-quart Dutch oven cook potatoes in lightly salted boiling water, covered, for 20 to 25 minutes or until tender. Drain; return to pan. Using a potato masher, mash potatoes. Stir in milk, butter, and salt until butter melts. Cover and keep warm.
- Meanwhile, in a large skillet cook bacon over medium heat until crisp, 8 to 10 minutes. Transfer to paper towels, reserving 3 Tbsp. drippings in skillet. Add mushrooms and onions to skillet. Cook and stir over medium heat for 8 minutes or until mushrooms are tender and browned. Drizzle with the lemon juice. Crumble bacon and stir into mushrooms along with raisins.
- To serve, top mashed potatoes with warm mushroom mixture.
From the Test Kitchen
Prepare as above through step 1. Transfer mixture to a storage container; cover and chill up to 24 hours. To serve, transfer mixture to a large saucepan; heat through. Continue with step 2.
Nutrition Facts(Mashed Sweet Potatoes with Mushrooms and Bacon)
- Per serving:
- 196 kcal cal.,
- 8 g fat
- (4 g sat. fat,
- 1 g polyunsaturated fat,
- 3 g monounsatured fat),
- 15 mg chol.,
- 364 mg sodium,
- 27 g carb.,
- 4 g fiber,
- 9 g sugar,
- 5 g pro.
- Percent Daily Values are based on a 2,000 calorie diet