Loaded Mashed Japanese Sweet Potatoes

This dish is a spin on a classic dish, using Japanese sweet potatoes and caramelized onions. A bonus is this is Whole30 and Paleo compatible.



  • 3 large Japanese sweet potatoes
  • 1 large yellow onion, thinly sliced
  • 2 T avocado oil
  • 6 T grass fed butter or ghee
  • 1 C full fat coconut milk
  • 2 tsp sea salt
  • 1/4 tsp black pepper
  • 6 pieced bacon, cooked and crumbled
  • 1 tsp minced fresh rosemary
  • chives, thinly sliced for garnish


  1. Place the diced sweet potatoes in a large pot and cover with water. Sprinkle some sea salt into the pot and bring the water to a boil. Boil until the potatoes are fork-tender, about 12-17 minutes. Drain the potatoes and place them in a large bowl.
  2. Preheat the oven to 350 degrees. In a medium sauté pan on medium heat, add the avocado oil, onions, and ½ teaspoon of sea salt. Continue cooking and stirring often until the onions are caramelized about 10-12 minutes. Set the onions aside.
  3. Add the butter, coconut milk, 1 ½ teaspoons sea salt, pepper, and rosemary to the bowl with the potatoes. Use a potato masher to make the potatoes smooth. If skins were left on the potatoes, there will be some lumps.
  4. Add the caramelized onions and half the bacon pieces to the potatoes and mix thoroughly. Transfer the mixture to a baking dish and top with the remaining bacon pieces. Place in the oven and bake for 15-20 minutes. The potatoes should be golden brown.
  5. Top with chives and serve.