Bacon Mashed Sweet Potatoes

This deliciously easy AIP side adds bacon for additional nutrients & flavor! It’s also Paleo & Top 8 friendly.

I love mashed potatoes! Since sweet potatoes aren’t nightshades they’re a perfect AIP alternative when making mashed potatoes. I added bacon to my recipe for additional nutrients and flavor but it’s plenty delicious without. Just add your choice of fat (coconut oil, butter, ghee, etc). Coconut cream is what adds the rich velvety taste and maple syrup is the sweetener. Be forewarned…this side usually doesn’t yield leftovers! 

Jump to:

• Ingredients
• Instructions
• Equipment
• Tips & Tricks
• Recipe

Ingredients

• 4 slices sugar-free, nitrate-free bacon
• 2 medium sweet potatoes, peeled and cubed
• Coconut cream
• Reserved bacon fat
• Maple syrup

See recipe card for quantities.

Instructions

1. Preheat oven to 425F. Add bacon slice to a crisper rack. Bake for 20-22 minutes, or until crisp. Remove and let cool for 5 minutes. Collect the grease from the drippings in a jar and chop the bacon slices into small pieces.
2. Peel and cube the potatoes. Bring a large pot of salted water to a boil. Add potatoes and cook until tender, 20 to 30 minutes. Strain and transfer potatoes to a large mixing bowl.
3. With a hand-held blender, blend potatoes, slowly adding cream. Use more or less to achieve desired texture. Add bacon fat and maple syrup. Blend until smooth. Stir in bacon pieces to taste. Serve warm.
4. Optional – Divide into small ramekins and top with leftover bacon bits as pictured here.

Equipment

You will need a hand blender for this recipe.

Tips & Tricks

1. Place the bacon slices on a wire rack for perfect crispiness.
2. Coconut cream differs in taste depending on the brand. You may need to shop around to find the one you like the best! Make sure to read the label for ones that are free of additives and gums.
3. Save additional leftover bacon grease, if any, by transferring to a jar with a tight lid and freezing for later use.

Recipe