3 pounds sweet potatoes (4 to 5 medium)
3 slices bacon, chopped
1 tablespoon bourbon or apple cider
½ cup heavy cream, warmed
6 tablespoons cold salted butter, cut into pieces
3 tablespoons maple syrup, plus more for drizzling
- Preheat the oven to 400˚. Pierce the potatoes all over with a fork and place on a baking sheet. Bake until completely soft, about 45 minutes. Let cool slightly. Split the potatoes in half, scoop out the flesh into a medium bowl and set aside. Discard the skins.
- Cook the bacon in a large saucepan over medium heat, stirring, until crisp, 8 to 9 minutes. Remove with a slotted spoon to a paper towel–lined plate. Add the bourbon or cider to the drippings in the saucepan and cook until mostly evaporated, about 30 seconds. Add the potatoes, heavy cream, butter, maple syrup and 1½ teaspoons salt; mash with a potato masher until smooth and warmed through.
- Transfer the potatoes to a bowl; top with the bacon and drizzle with more maple syrup