Side Dishes

August 10, 2021

Loaded Mashed Japanese Sweet Potatoes

If you have been around here for a while or have cooked any of my recipes that have potatoes, you know that I love Japanese sweet potatoes and use them for almost everything. They have a sweeter flavor than russet potatoes but are less sweet than a traditional orange sweet potato. They also have a similar texture to a russet potato.

I like a more rustic mashed potato, so I left the skins on the potatoes when I boiled them. If you want a smoother texture, or do not like potato skins, peel them before cooking them. If you are on a round of Whole30, be sure to sure ghee instead of butter and check the ingredients on the bacon to ensure you have sugar-free.

This dish can be made ahead of time 2-3 days and placed in the refrigerator. On the day of serving, pull the potatoes from the fridge and let them warm on the counter for 1.5-2 hours before baking them as directed.

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.

Prep:
10
min
cook:
40
min
total:
50
min
Author:

Elishah

Ingredients
  • 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
Instructions
  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.

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