Tilapia and Mashed Sweet Potato with Bacon-Sage Breadcrumbs

Ingredients

• Sage

  Freshdirect

  2 tablespoon or 4g

• Sweet potato

  Raw, unprepared

  4 sweetpotato, 5" long or 520g

• Bacon

  Raw, cured pork

  2 strip or 24g

• Bread crumbs

  Dry, grated, plain

  1 cup or 108g

• Butter

  Unsalted

  3 tbsp or 43g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Tilapia

  Fish, raw

  12 oz or 340g

Directions

1. Finely chop sage. Pierce sweet potatoes multiple times with a fork.
2. Cook bacon in large nonstick skillet over medium heat until crisp, then coarsely chop. Transfer to small bowl.
3. Add breadcrumbs and half of the chopped sage to drippings in skillet; stir over medium-high heat until breadcrumbs are almost crisp, 5 minutes. Transfer to bowl with bacon. Cool (reserve skillet).
4. Place sweet potatoes on plate and microwave on high until very soft, 5 to 8 minutes per side, depending on size. Transfer sweet potatoes to work surface. Cut in half lengthwise; scoop out pulp and place in medium glass bowl. Discard skin.
5. Add remaining chopped sage and one-third of the butter to sweet potatoes; mash until almost smooth. Season to taste with salt and freshly ground black pepper.
6. Sprinkle fish fillets with salt and freshly ground black pepper. Melt remaining butter in same nonstick skillet over medium-high heat. Add fish fillets and cook until golden brown on outside and just opaque in center, 3 to 4 minutes per side.
7. Divide mashed sweet potatoes among plates. Top each serving with 1 fish fillet, sprinkle generously with bacon-sage breadcrumbs, and serve.