Loaded Mashed Japanese Sweet Potatoes (Edit recipe)

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This dish can be made ahead of time for 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.

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PREP TIME

10 minutes

COOK TIME

40 minutes

INGREDIENTS

Serves: 8

Ingredients

3 whole Japanese White Sweet Potato, large size
1 whole Yellow Onion, thinly sliced
2 Tbsp Avocado Oil
6 Tbsp Ghee
1 cup Coconut Milk, full fat
2 tsp Sea Salt
0.25 tsp Black Pepper
6 pieces Bacon, cooked and crumbled
1 tsp fresh Rosemary, minced
6 sprigs Chives, fresh, thinly sliced

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Place the diced sweet potatoes in a large pot and cover them 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.
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.
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.
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.
Top with chives and serve.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	174
Fat:	19 g
Carbohydrates:	0 g
Protein:	0 g
Cholesterol:	26 g
Sodium:	575 mg
Fiber:	0 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.