Featuring a sweet and salty combination of flavors, these Mashed Sweet Potatoes with Bacon are an excellent side dish!
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I’m a sucker for mashed potatoes. When it comes to winter comfort food, classic mashed potatoes rank near the top of the list. They’re a blank canvas for adding all sorts of delicious toppings – cheese, bacon, herbs, sour cream, etc. Last fall we decided to mix things up a bit and trade the classic Idaho Gold potatoes for sweet potatoes. Yum!
This Mashed Sweet Potatoes recipe is absolutely delicious. Mashed sweet potatoes by themselves are quite tasty, but we added a few other ingredients here that took these ‘taters from good to “woah – I need more of these in my life!”
Mashed Sweet Potatoes with Bacon
Most notably, we crumbled crispy thick-cut bacon on top of the mashed sweet potatoes. The combination of the sweeter potatoes with the salty bacon was fantastic! We also sautéed an onion in a bit of the bacon fat. If the bacon alone didn’t bring enough flavor, then the onion certainly did.
One ingredient in this recipe might seem a bit odd, though. Coconut milk. I always use a bit of milk to thin mashed potatoes – no one wants thick, lumpy mashed potatoes! A number of years ago, a vegan friend of ours made mashed sweet potatoes and used coconut milk to thin ’em out. The flavor was fantastic. We aren’t vegan, but I still use coconut milk with sweet potatoes. Coconut milk + sweet potatoes are amazing partners!
This Mashed Sweet Potatoes with Bacon would make for a fantastic Thanksgiving side dish. Serving sweet potatoes with brown sugar, pure maple syrup and marshmallows might be more common, but I’m personally not a huge fan of the sweet on sweet. I’ll save my sweets for dessert instead!
This sweet + salty version of mashed sweet potatoes is my kinda recipe. The sweet potatoes do bring a noticeable sweetness to the dish, but the bacon, onion, sour cream and fresh herbs balance it out on the savory side.
Should you peel the sweet potatoes before boiling?
Ah – you’re in luck! You can choose whether or not to peel the sweet potatoes. Obviously peeling them will lead to a smoother texture once they’re mashed. However, I like leaving the skins on the potatoes. The result is a bit more rustic, but I think the skins bring a nice taste and texture to the finished dish. Not only does it save time to leave ’em unpeeled, but the skins of sweet potatoes are rich in fiber, potassium and iron.
Can you make this recipe dairy-free?
Absolutely! Just omit the butter and sour cream and use a bit more coconut milk until mashed potatoes reach the desired consistency.
A secret weapon for mashed potatoes
A stand mixer. Ok – so maybe it’s not so secret. However, once I switched to using a stand mixer (with paddle attachment) for making mashed potatoes, I’ve never looked back. Not only is it easier than mashing potatoes with a potato masher, but you can make the mashed potatoes much fluffier and lighter in texture. Win-win!
What to serve with these mashed sweet potatoes?
We made these sweet potatoes as a side dish for Thanksgiving last year, and they were a huge hit. However, this recipe would also be fantastic alongside a grilled pork chop or chicken breast. It’s an excellent side dish! (Bonus: the leftovers reheat well, too!)
Several folks at our local farmer’s markets here in Asheville sell large bags of sweet potatoes. Whenever we pick up a bag, this Mashed Sweet Potatoes with Bacon recipe is one of our go-to’s. I hope it becomes a go-to in your house, too!
Did you make a batch of these Mashed Sweet Potatoes with Bacon? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!
Mashed Sweet Potatoes with Bacon
- Cut sweet potatoes into 1”-wide slices. Cut each slice in half to create half-moon shapes. (Note: I prefer to leave the skins on the sweet potatoes, but feel free to peel them at this step if you’d like!)
- Place potatoes in a large pot and cover with water. Place over medium-high heat and bring to a boil.
- Boil for 15-20 minutes, or until fork tender.
- Meanwhile, place bacon in a large skillet and cook over medium heat until crispy. Remove bacon from skillet and pat dry with paper towels.
- Drain excess bacon grease from skillet, but leave ~1 Tbsp in skillet. Add diced onions to skillet and cook, stirring occasionally, for 6-8 minutes or until onions have softened.
- Once sweet potatoes are fork tender, drain potatoes and place in a large bowl. (Note: The bowl of a stand mixer is helpful!)
- Add sour cream, softened butter, coconut milk, thyme, salt and pepper to the bowl. Using a hand mixer (or paddle attachment of a stand mixer), beat potatoes until smooth. (Note: Feel free to beat more or less depending on your preferences for chunky vs. smooth mashed potatoes!)
- Add onions and cooked bacon; stir until well combined.
Looking for more sweet potatoes recipes? Check out these other favorites, too: