6 Sweet potatoes
½ teaspoon Kosher salt
½ cup heavy cream
¼ cup Agave or maple syrup
8 strips of bacon, small diced
2 shallots, chopped fine
1 cup Panko breadcrumbs
1 teaspoon thyme, chopped fine
1 teaspoon rosemary, chopped fine
Wash and dry the sweet potatoes. Toss in the olive oil. Wrap each sweet potato individually in foil. Place on a cookie sheet and bake in a preheated 450˚F for about 45 -60 minutes or until soft.
Warm the cream and agave or maple syrup.
Remove the sweet potatoes and allow to cool enough to handle. Remove the foil and peel and discard the skin. Place the pulp of the potatoes into the bowl of a standing mixer fitted with a paddle attachment.
Pour in the sweetened cream. Season generously with salt. With the mixer on low (so the cream doesn’t splash) mix the sweet potato until smooth. Transfer the mix to a casserole or baking dish.
For the bacon gremolata, cook the bacon over medium low heat to render the fat and crisp the bacon. Once crispy, remove the bacon and set aside. Raise the heat to medium, add the shallots to the rendered fat and cook until soft. Add the bread crumbs and toast for 2-3 minutes or until lightly golden. Add the herbs and season with salt and pepper. Top the sweet potato with the bacon gremolata.
Place in a 375˚F oven for about 10 minutes or until the breadcrumbs turn golden.