Creamy Sweet Potato Mash

Preheat the oven to 375 F.

In a saucepan, cover the sweet potatoes with just enough water to submerge. Boil until tender, about 30 minutes.

Meanwhile, combine the jalapeño and bacon in a skillet over medium-low heat. Cook until bacon is starting to crisp, but not ultra crispy. Remove the bacon/pepper mixture from the pan and set it on a plate. Discard the fat that remains in the skillet.

Once the potatoes have finished, drain off the water, transfer them to a medium-sized bowl and mash with a fork. Add the cream, 6 tablespoons of butter, salt, pepper and cayenne. Stir to combine with a heavy wooden spoon. Fold in the the bacon mixture along with the walnuts.

Transfer to two medium-sized ramekins and top with the bread crumbs. Thinly slice your remaining tablespoon of butter. Lay the butter on top of the bread crumbs.

Bake for 30-35 minutes or until the crumble has browned on top. Garnish with green onion and serve!