Heat a large pot on the stove over medium heat

Add butter and onions. Sautee for 5 minutes.

Add chopped garlic. Sautee for another 5 minutes, until onions become translucent. Be careful not to burn the garlic!

Add the cubed sweet potato, curry, cayenne, and salt. Sautee for another few minutes.

Add the broth, turn the heat to high, and allow to come to a boil. Once boiling, turn down to medium-low, and allow the potatoes to cook for about 20 minutes, or until potatoes are soft. A fork should easily go through the sweet potato.

Turn off the heat. Using an emersion blender, blend the potato/broth mixture. Be careful, it might splash. It may help to cover the majority of the pot with a dish towel while blending. After a few minutes, add the heavy cream and maple syrup. Continue blending until silky smooth. If the mixture is too thick, add water in small increments until it reaches the desired consistency.

Preheat your oven to 350 F. Cover a baking sheet with foil. Top the foil with a cooling rack.

In a medium bowl, combine maple syrup, brown sugar, and cayenne pepper. Stir to combine.

Add the thick cut bacon to the bowl, coating it with the sugar mixture.

Once completely coated, lay the bacon flat on top of the cooling rack/baking pan combo. Put the pan inside the oven and bake for 30-40 minutes.

Remove from the oven and allow to cool. Move cooked bacon to a cutting board and chop.