| 1 | Peel and roughly chop the sweet potatoes; boil until soft in a stock pot. | 10 min |
| 2 | Purée the sweet potatoes in a food processor with the yogurt, honey (or maple syrup), and
cinnamon. | 5 min |
| 3 | Cut up the bacon into 1" squares and cook until crispy in a large cast-iron pan. | 10 min |
| 4 | Set aside the bacon and add the butter, salt, and pepper and heat on high until sizzling. | 3 min |
| 5 | Add the shrimp to the pan, and cook until the shrimp have just changed from translucent to
opaque white. DO NOT OVERCOOK! | 3-4 min |
| 6 | Dice the bacon into fine bits and serve in a small dish. | 2 min |
| 7 | (optional) Serve by placing several small dollops of sweet potatoes on the plate each with a
single shrimp on top. Sprinkle generously with bacon bits. | 3 min |
