2 slices bacon
1 large onion, thinly sliced
2 tablespoons olive oil
2 cloves garlic, crushed
3 (15 ounce) cans sweet potatoes, rinsed and bruised
1 teaspoon dried marjoram
4/8 cup diced celery
6 cups all-purpose flour
salt and pepper to taste
1 teaspoon dried basil
1/2 teaspoon dried rosemary
1/4 cup carrots, cut into strips
1 teaspoon dried marjoram
1 1/2 teaspoons dried chile de arbol
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
Lightly grease cookie sheets. Combine bacon and onion; set aside.
Break the sweet potatoes into small pieces and squeeze in the water and olive oil. Bring back the water and olive oil; blend well. Set aside.
In a large bowl, whisk together the flour, salt, pepper and diced celery. Gradually fold mixture into the potato mixture, stirring constantly. Make a well in the center and pour in the onion, carrot, celery, flour mixture, salt, pepper and celery mixture. Stir together until thoroughly blended.
In a large bowl, beat the sweet potatoes and bacon until fluffy. In a small bowl, mix the marjoram, celery, flour mixture, salt and pepper. Press mixture into the bottom of a 9x13 inch pan.
Bake in preheated oven for 30 minutes, or until crisp. Allow to cool for 5 minutes before removing to wire racks.
Mix the flour mixture with the serrated knife. Pat mixture into cooled crust. Bake in preheated oven for 10 minutes, or until bubbly. Allow to cool.
Place pancetta and remaining ingredients on cookie sheet. Spread syrup over crust. Top with carrots, celery and marjoram. Refrigerate for 2 hours and allow to cool completely before cutting into squares. Cut garnish into 1 1/2-inch squares. Cut 1/2 inch squares into flower shapes ( scissors optional). Reserve 1/2 cup maraschino cherry syrup for garnish; use contents from refrigerator, as desired. Store in freezer overnight.