This sweet and salty combination of creamy smooth sweet potatoes and crisp cinnamon-spiced bacon bits is positively addictive!
- 4 lb sweet potatoes
- 2 tbsp + 1/2 cup orange marmalade
- 2 tbsp packed light brown sugar
- 1 1/2 tsp ground cinnamon
- 1/4 c butter, melted
- 6 slices bacon
- 1/2 tsp salt
Preheat oven to 350 degrees Fahrenheit. Line 2 rimmed baking sheets with foil. Using fork, pierce sweet potatoes in several places. Place potatoes on 1 baking sheet. Bake until very tender, about 1 hour, 15 minutes. Let stand until cool enough to handle, about 30 minutes.
Increase temperature to 400 degrees. Place rack on remaining baking sheet; coat with cooking spray. In small bowl, combine 2 tablespoons marmalade with brown sugar and 1/2 teaspoon cinnamon; reserve.
Arrange bacon slices on rack on baking sheet. Brush both sides of each slice with marmalade-cinnamon mixture. Bake 15 minutes or until crisp. Remove from rack; cool and chop.
Coat 2-quart baking or soufflé dish with cooking spray. Scoop potato flesh from skins into large bowl; mash until smooth. Stir in remaining 1/2 cup marmalade, butter and salt and remaining 1 teaspoon cinnamon. Transfer to baking dish. Bake 20 minutes or until heated through. Serve sprinkled with candied bacon.