Want to wow your guests this Thanksgiving? Try this Savory Sweet Potato Mash for a different spin on the usual. Roasted to perfection, mashed into creaminess, and loaded with bacon. Yes, bacon, need I say more?
I have nothing against the usual marshmallow topped sweet potato casserole. It’s delicious. And I’m pretty sure most people look forward to it. However, in efforts to be a little healthier, I think I’m not going to have marshmallows for dinner this year.
Sweet potatoes are not something I grew up with. Did you? We had regular white potatoes whenever we had them baked or with a roast. And mashed potatoes were always made with potato buds (cringing). I wondered why I was never a fan of the mashed potato until I grew up and realized, they just weren’t fresh.
At the extended family Thanksgiving gathering, someone always did bring a crockpot full of canned yams. Well, being the picky eater I was, I didn’t even like the name of that. YAMS? Eww. And I’m sorry, but they just didn’t look that appetizing.
I don’t mean to sound ungrateful, just giving you a glimpse into my past. I’ve grown. Thankfully. And we had plenty of our favorites that fall into the ‘traditional’ thanksgiving food category.
I’ve always kind of felt like the odd one out in my family–in many ways–but most recently, I love to try things that are a teeny bit different when it comes to food. And that’s really the inspiration behind this potato dish.
Savory Sweet Potato Mash
We eat sweet potatoes throughout the year. I really didn’t know what I was missing as a kid! They’re incredibly tasty! I’ve also been eating healthier carbs lately, so this is a perfect match! We just had these with that pot roast I mentioned above. YUM. Kids loved it too!
Savory Sweet Potato Mash is super simple to make. You can even make it the day before you need it and just bake it before serving.
Savory Sweet Potato Mash Recipe
- 6 sweet potatoes
- 3 tablespoons butter clarified if dairy free
- 1 cup coconut milk
- 2 eggs
- 1 package bacon cooked and crumbled.
- 2 tablespoons fresh rosemary finely chopped, plus more for garnish
- salt and pepper to taste.
- dried cranberries optional garnish
Bake sweet potatoes in a preheated 375 degree oven for 45 minutes to 1 hour, or until easily pierced with a fork.
Once the potatoes are cool to the touch, scrape out the flesh and place into a bowl. Mash with a fork or a potato masher.
Add coconut milk, eggs, rosemary, salt and pepper. Mash again.
Add bacon crumbles and stir to combine.
Transfer to a 9 x 13 or similar casserole dish.
Bake, covered at 350 for 30 minutes.
Serve with extra bacon crumbles, fresh rosemary, and dried cranberries as garnish.
This recipe is easily dairy free if you use clarified butter, or substitute coconut oil in place of the butter.
I’m curious, what are your Thanksgiving food traditions?
Looking for more awesome Thanksgiving side dishes?
From Scratch Green Bean Casserole
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