Mashed Sweet Potatoes With Brown Sugar And Bacon
These ultra-creamy sweet potatoes with brown sugar are incredibly delicious and not overly sweet at the same time. We love combining simple ingredients and adding different toppings like crumbly bacon that makes the sweet potatoes even more special.
Ingredients
- 2 pounds sweet potatoes peeled and chopped into 2 or 2.5-inch cubes
- 2 tablespoons salted butter or unsalted + more for serving
- ½ cup milk warmed
- a pinch of salt
- ¼ teaspoon black pepper
- 6 slices bacon
- 2 teaspoon dark brown sugar (divided), leave out if want the more savory flavor
- Freshly chopped parsley for serving
Instructions
- Essentially, for the sweet potato recipe, you have two options. Steaming (you don't even need a steamer, just use a large saucepot with a steamer basket over the top) and boiling.
- I still find that the boiled option is easier and essentially is my go-to preferred method. Cook the potatoes in a large pot with salted water and some black pepper. Boil until potatoes are fork-tender. About 10-15 minutes. You can either cook whole potatoes or slice them into cubes to reduce cooking time.
- Drain well until all the water is removed and evaporated. Return the potatoes to the pot or a large bowl.Add butter to the pot, and whip the potatoes with a hand mixer, whip with a blender (more smooth consistency) over medium speed or use a hand masher for more rustic consistency).
- I like to roughly mash the potatoes with a potato masher, then add milk and whip with an electric hand mixer until creamy.
- In batches, add warm milk and potatoes constantly whipping the potatoes until all combined and creamy. Season the potatoes with salt, pepper and 1 teaspoon brown sugar.
- Meanwhile, cook the bacon in a pan with 1 teaspoon of brown sugar until crumbly. Set aside on paper towels to remove the extra fat. Taste the potatoes for seasoning again and adjust if needed. Serve this classic side dish hot with bacon crumbles and fresh parsley, fresh thyme or rosemary sprigs, and plenty of butter.
Notes
- If you like more savory sweet potato mash, leave the brown sugar bacon out and add more salt and black pepper.
- You can use all the methods to cook the potato: bake (at 400 F until soft), steam, or boil the potatoes until fork tender.
- Store the mashed sweet potatoes in a glass airtight container in the fridge for 3-5 days. Reheat leftovers in a small saucepot or microwave with extra milk, butter, or oil to get the initial creamy consistency back.
- Can you freeze mashed potatoes? Even though I don't recommend freezing this as the flavor will change but if you need to, freeze it in a zip lock bag for up to 2-3 months. Thaw and then reheat the same way as described above.
Tried this recipe?Let us know how it was!