This recipe was developed and tested by me - especially for my Brazilian Christmas class at Central Market Cooking School in San Antonio, Tx. It's a little bit different from the traditional one. I hope y'all enjoy it!!!
Boil sweet potatoes in a large pot of cold salted water until very tender. Drain. Let stand in colander 2-5 minutes. Purée sweet potatoes with a potato ricer or masher; then, stir in the coconut milk until mixture is homogeneous and creamy.
Add the garlic and chicken bouillon powder, nutmeg, sauteed bacon, salt and pepper; stir well.