Peel and cut sweet potato into ½" dice. Bring a medium pot with diced sweet potato covered by water and 2 tsp. salt to a boil. Cook until fork-tender, 20-25 minutes. Reserve ¼ cup potato cooking water. Drain sweet potato in a colander and transfer to a mixing bowl. Add seasoned salt, 2 tsp.olive oil, and half the potato cooking water to mixing bowl. Mash until smooth. If too thick, add remaining potato cooking water, 1 Tbsp. at a time, until desired consistency is reached. Cover with foil and set aside. While sweet potato boils, crisp bacon.

Line a plate with a paper towel. Place a medium non-stick pan over medium heat. Add bacon to hot pan and stir constantly until crispy, 4-5 minutes. Transfer bacon to towel-lined plate and let cool, 5 minutes. Wipe pan clean and reserve.

Trim woody ends off asparagus and cut into 2” lengths. Combine softened butter, blue cheese, and cooled bacon in a mixing bowl. Set aside. Pat steaks dry, and season both sides with a pinch of salt and pepper.

Return pan used to crisp bacon to medium heat and add 2 tsp. olive oil. Add steaks to hot pan and cook until browned and steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes per side. Remove from burner. Rest steaks at least 3 minutes. While steaks cook, cook asparagus.

Place another medium non-stick pan over medium heat and add 1 tsp. olive oil. Add asparagus, ¼ tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until lightly charred and tender, but still crisp, 5-6 minutes. Remove from burner. Plate dish as pictured on front of card, placing blue cheese-bacon butter on steaks. Bon appétit!