Sweet Potatoes with Bacon and Banana Sour Cream

Sounds YUMOLA to me!!
(makes 6 servings)

4 med. size sweet potatoes, scrubbed
2 T. EVOO, plus more for finishing
Sea salt
Freshly ground black pepper
1 banana with peel
1 t. veg. oil
4 slices all natural* (with no nitraits or 'trites) smoked bacon, chopped
1 med. sweet* onion, thinly sliced
1 Serrano chile, thinly sliced (optional*)
1 cup sour cream
1/4 bunch chives, chopped

Preheat the oven to 400. Trim the ends off the sweet potatoes and cut each into 8 wedges. Toss with olive oil and season generously with S&P. Spread the potatoes on a sheet pan with the whole banana and roast in the oven. Heat the veg. oil in a sauté pan over med.-high heat and cook the bacon until just turning crisp. Add the onion and chile slices to the pan along with a pinch of salt. Cook until the onion is caramelized, then turn off the heat. After the banana is in the oven for 10-15 mins., its skin should be black and its flesh should be very tender. Remove it from the oven, and when it's cool enough to handle, peel and add the fruit to a blender with the sour cream. Puree until smooth and add a few pinches of salt, to taste. After 30 mins. of roasting, the sweet potatoes should be cooked and slightly browned at the edges. Transfer to a serving dish. Top with the onion, bacon and chile mixture. Garnish with chives, season with salt, and drizzle with EVOO. Serve with banana sour cream.

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MM