i don’t like my sweet potatoes sweet.
Call me crazy . . . but mashed potatoes should be savory and salty and creamy. And drowning in bacon gravy doesn’t hurt. 😀 And paleo and gluten-free? Eeeeeeven better.
If you can believe it, I had never tried a sweet potato until I was in college. Not sure if Mom didn’t like them or Dad wasn’t big on them. But we only roasted or mashed russet potatoes. Then in college, I tried this magic orange-colored , scraggly shaped vegetable. And I loved it!
Savory Mashed Sweet Potatoes with Creamy Bacon Gravy
These savory mashed sweet potatoes are the perfect side dish for any meal, because they are . . .
- swimming in a thick bacon gravy
Annnnd it’s something different for that Thanksgiving pot luck. Most of the recipes tend to be sweeter or dessert-like, while these savory mashed sweet potatoes can replace the normal mashed potatoes. Which would normally make my husband roll his eyes and incredulously ask healthy potatoes? Mashed sweet potatoes? Paleo? But you tell your man that there are savory mashed sweet potatoes and gravy and BACON? Suddenly everyone is onboard.
mikaela | wyldflour
6-8 sides potato mash & 1 1/2 cups bacon gravy
30 minPrep Time
30 minCook Time
1 hrTotal Time
- 4 large sweet potatoes
- 1/4 cup ghee / bacon fat / butter
- 1/2 cup milk of choice (I prefer almond milk)
- 1 teaspoon salt
- 1/2 teaspoon onion powder
- 1/4 lb bacon or 1/2 cup bacon crumbles
- 2-3 Tablespoons ghee / bacon fat / butter
- 3 Tablespoons coconut flour
- 3/4 cup chicken stock
- 1/2 cup almond milk
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- Make the Potato Mash. Chop sweet potatoes and cover with water in a large pot. Bring to a boil over high heat. Boil until a fork easily slides into the potato pieces. Once thoroughly boiled, drain potatoes. Add ghee/butter, milk, salt, and onion powder to the potatoes and mash until smooth.
- Make the Bacon Gravy. First, cook the bacon any way you like! I prefer to preheat the oven to 350 degrees Fahrenheit and bake the bacon on a sheet pan for 20-30 minutes until crisp. Move the bacon using metal tongs to a paper towel-covered plate to drain. Reserve the bacon fat.
- To make the gravy, melt 3 Tablespoons of fat in a medium-sized saucepan over low heat. This fat can be made up of bacon fat, ghee, or butter. I usually use 1-2 Tablespoons of bacon fat and supplement with ghee to equal 3 Tablespoons. Once melted, whisk 3 Tablespoons coconut flour into the melted fat. The flour will gather in the whisk and brown. Continue to whisk over low heat for 30 seconds. While continuing to whisk, add milk and chicken stock, whisking until smooth. Raise the heat to medium heat until the mixture starts to simmer. Lower the heat to medium-low and continue to simmer until the gravy starts to thicken. (Keep in mind that the gravy will thicken quite a bit more when it is removed from heat.) Stir in bacon crumbles, salt, and pepper. Serve warm!
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