On Eating More Sweet Potatoes, Take 2

Although we haven't quite met our weekly goal of eating sweet potatoes, we have been pretty close.  Last week we made some great sweet potato oven fries to go with sandwiches and yesterday we made this dish of tilapia with bacony breadcrumbs and garlic mashed sweet potatoes.  It's really tasty and really quick and easy.

Tilapia with Bacony Breadcrumbs and Garlic Mashed Sweet Potatoes

This recipe is for two:

2 tilapia filets
3-6 pieces of bacon
About 1/2 cup panko breadcrumbs
1/4 cup grated parmesan

2 sweet potatoes
2 cloves garlic, minced
1/4 cup grated parmesan
1 T butter

Saute the bacon (I voted three pieces, Mark voted six and six won) until crispy, drain on paper towels and crumble.  Save enough of the grease to brown the panko in.  Mix that around till the panko is nice and bacony. Take off the heat and let cool a bit and stir in the cheese.

Meanwhile, get your taters boiling in salted water and preheat your oven to 375 or 400 -- we started at 375 and turned it up to 400 during the cooking.

Season your fish with salt pepper and any other dried herbs you like -- we used Lake Shore Drive seasoning from The Spice House, which we put on nearly everything.  Put them in a pan and drizzle with a little olive oil and get those in the oven.

When your potatoes are soft, drain them and mash them, mixing in the garlic and butter.  Salt and pepper to taste. 

Your fish should be close to done.  If it flakes easily with a form you are good to go.  Top with the panko mix and pop back in the oven for two to three more minutes to get that nice and browned.

If you have extra panko topping, it's pretty darn good sprinkled on top of the potatoes too.