- 4 pounds sweet potatoes, peeled and cut into 1 1/2-inch chunks
- 4 slices thick-cut bacon, chopped
- 15 sage leaves
- 4 tbsp. browned butter
- 2 tbsp. bourbon
- 1/4 tsp. salt
- 1/4 tsp. pepper
Add the sweet potatoes to a large pot and cover with cold water. Bring the potatoes to a boil and cook until they are fork tender, about 20-30 minutes.
Meanwhile, heat a large skillet of medium-low heat and add the chopped bacon. Cook until browned, and completely cooked through.
Remove the bacon with a slotted spoon and place it on a paper towel to drain. Remove any excess bacon fat from the skillet. To the same skillet, add the butter and heat it over medium heat. Add the sage leaves and cook until they are crispy, about 1-2 minutes on each side. Remove them with a slotted spoon and place on a paper towel to drain.
Drain the cooked potatoes and add them back to the pot. Mash them with a potato masher, or use a food mill to rice them. Then use a whisk or hand mixer to whip them. Once whipped, add the milk, the bourbon, and the browned butter. Whip the potatoes again until everything is combined. Add salt and pepper to taste.
Top the potatoes with the crispy bacon and crumbled sage. Serve warm.