Mashed Sweet Potatoes with Mushrooms and Bacon

Ingredients

• 3 pounds orange-fleshed sweet potatoes, peeled and cut-up
• 1/2 cup milk
• 1 teaspoon kosher salt
• 2 tablespoons butter
• 6 slices bacon
• 8 ounces cremini mushrooms, halved (quarter any large mushrooms)
• 1 large onion, cut in thin wedges
• 2 tablespoons lemon juice
• 1/3 cup golden raisins

Directions

1. In a 4- to 5-quart Dutch oven cook potatoes in lightly salted boiling water, covered, for 20 to 25 minutes or until tender. Drain; return to pan. Using a potato masher, mash potatoes. Stir in milk, butter, and salt until butter melts. Cover and keep warm.
2. Meanwhile, in a large skillet cook bacon over medium heat until crisp, 8 to 10 minutes. Transfer to paper towels, reserving 3 Tbsp. drippings in skillet. Add mushrooms and onions to skillet. Cook and stir over medium heat for 8 minutes or until mushrooms are tender and browned. Drizzle with the lemon juice. Crumble bacon and stir into mushrooms along with raisins.
3. To serve, top mashed potatoes with warm mushroom mixture.

MAKE AHEAD: Prepare as above through step 1. Transfer mixture to a storage container; cover and chill up to 24 hours. To serve, transfer mixture to a large saucepan; heat through. Continue with step 2.