Place the sweet potatoes on a lined baking sheet and roast for 1 hour at 400 degrees until fork tender. Remove from the oven and allow to cool.
Cook the bacon on medium-low heat and use a paper towel to strain the excess oil. Mince the bacon into small pieces and set aside.
Mince the rosemary and set aside.
Once the sweet potatoes have cooled, remove the skin and scrape the potatoes through a stainless steel sieve using a bench scraper for a smooth consistency. This step is optional, but will help remove the strings and will leave you with a creamy texture.
Place the sweet potato mash into a large pot, add the butter, bacon, and rosemary, and mix thoroughly.
Serve with a tablespoon of salted butter, Finishing Salt, and a small sprig of rosemary. Happy holidays!
