3poundssweet potatoesabout 4-5 medium to large potatoes
¼cupbrown sugaror more to taste
Kosher salt & black pepper to taste
Set a large pot of water on the stove to boil.
While the water is coming to a boil, peel the sweet potatoes and dice into 2-inch chunks.
Once the water is boiling, add a teaspoon of salt and the potatoes. Boil uncovered, until potatoes can easily be pierced with a fork; 20-30 minutes. Drain well and place potatoes back into the pot. Let sit for a couple of minutes to make sure all of the water has evaporated, then mash to desired consistency.
While the potatoes are boiling, cook bacon in a skillet. Cook until crisp, drain on paper towels, then chop into small pieces.
Add milk and butter to a microwave-safe dish and microwave until butter is melted. Stir in brown sugar and cinnamon.
Pour half of the mixture into the mashed sweet potatoes and stir until combined. Continue adding the milk/butter mixture until you are happy with the consistency. Stir in bacon, reserving a small amount for garnish. Season with salt and pepper to taste.
Garnish with the remaining bacon and a dash of cinnamon. Add a pat or two of butter to the top if desired.
Store leftovers in an airtight container in the fridge for up to 3-5 days or in the freezer for up to 6 months. Reheat in the microwave or on the stovetop.