Bacon adds the smoky taste and the crunch to sweet potato smash. Brown sugar balances the savory taste. (Photo by Pam Brandon)

Special occasions during the holiday season call for a bit of glam — some extra smoke and sass to elicit oohs, ahhs and requests for third helpings.

Make over ordinary mashed sweet potatoes with crisp, smoky bacon and red onions caramelized in balsamic vinegar and brown sugar.

The result is colorful, decadent ’taters with a slight crunch and a tantalizing sweet-and-sour edge.

The perfect compliment for roast turkey, ham or even grilled fish—with nary a marshmallow in sight. Yam-amazing.

Smokin’ Sweet Potato Smash
Serves 6 to 8

1 pound bacon, chopped
1 red onion, quartered and thinly sliced
Coarse salt, freshly ground black pepper, to taste
2 tablespoons brown sugar
2 tablespoons balsamic vinegar
3 large sweet potatoes, peeled and chopped (about 6 cups)
4 tablespoons butter, or more to taste

In a large nonstick skillet over medium heat, brown the bacon until crisp. Drain the bacon on paper towels, reserving about 2 tablespoons of fat.

In the same pan, sauté the onion in reserved fat over medium heat for about 10 minutes, seasoning to taste with salt and pepper. Add the brown sugar, balsamic vinegar and sauté over medium-low heat for another five to 10 minutes, stirring often. Set aside.

As the onions caramelize, boil the sweet potatoes in salted water until tender. Drain the potatoes, return them to the pot and shake them over medium heat until the edges turn yellow. Turn off the heat. Using a potato masher, smash them to a desired consistency.

Stir in the butter, then gently toss with reserved bacon, caramelized onions. Taste for seasoning, adding more salt and pepper, if necessary. Cover and keep warm until serving.