1 tablespoon vegetable oil
4 slices center-cut wild boar bacon
1/2 cup sweet yellow onion, chopped
1 cup fresh okra
1/2 habañero pepper, minced
1 1/2 pounds sweet potatoes, diced
4 cups chicken stock
1/2 cup sour cream
1/4 teaspoon ground white pepper
1/4 cup green scallions, finely chopped


  1. Heat oil in a large saucepan over medium heat. Add bacon and cook, turning occasionally until crisp, 4 to 5 minutes. Transfer to a rack over a paper towel to drain, leaving the oil and bacon drippings in the pan.
  1.    Add onion, okra and habañero to the pan and cook, stirring until starting to soften, 2 to 3 minutes. Add sweet potatoes and stock. Bring to a boil. Reduce heat to maintain a simmer and cook until the potatoes are tender, 12 to 15 minutes.
  1. Using a slotted spoon, transfer about half the potatoes to a bowl and mash until soft but still together, not falling apart. Return the mashed potatoes to the pan along with sour cream and pepper. Cook until the soup is heated through.
  1. Serve soup garnished with crumbled bacon and scallions.


If you can’t find fresh okra, substitute frozen and add it to the pan with the sour cream and pepper.

Substitute a pasilla or hatch chili for the habañero if you want a milder taste.

You can also substitute pork bacon or another type of your choice for the wild boar bacon.

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