Parmesan & Bacon Sweet Potato Mash

it serves two normally but after a bad day all bets are off

Sweet potatoes are a major comfort food for me. It’s not just my greed, it’s SCIENCE people!

The carbs stimulate serotonin which is basically like the best drug ever. I bet some criminal mastermind is already working on a way Β to extract it and sell it on street corners.*

consume at your own risk

All my pleasure receptors were firing scoffing this last night but thankfully I don’t have to sell members of my family to get another hit.

Instead I just mash some potatoes, grill some crispy bacon, grate some creamy parmesan and let them all do their thing in a single bowl.

gratuitous bacon shot

*as this was my idea originally, I require 50% of all proceeds.

Parmesan & Bacon Sweet Potato Mash (serves 2-3)

  • 1 large sweet potato
  • 1/3 cup parmesan, grated
  • 2 tbsps butter
  • 1 clove garlic
  • 3 rashers of bacon
  • salt and pepper to taste
  1. Peel and dice the sweet potato. Put in boiling water and boil 10-15 minutes ’til soft.
  2. While the potato is cooking, grill the bacon for 8-10 minutes, turning once, until crispy. Cut into tiny pieces.
  3. Take the sweet potato off the heat and drain. Add the butter and garlic to the pot. Mash ’til smooth.
  4. Stir in the bacon pieces, parmesan and butter. Mix until the butter melts, add the salt and pepper if desired. Serve.
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48 thoughts on “Parmesan & Bacon Sweet Potato Mash

  1. Nom nom. This looks so delish that my tummy is rumbling!

    The husband-shape does a lovely creamy (dairy free) buttery garlic mash (usually “rustic” because so much of the goodness is in the potato skin). I should ask him what proportion of garlic and goat butter/soya spread to use and leave you a comment!

    • I love that! I would do the ‘rustic’ thing but we can’t get organic sweet potatoes and I’m a bit anal about pesticides.

      You could always replace the butter with something more friendly like goat’s milk or almond milk. I’d just use about 2 tbsps but it’s a personal thing – I like mine kinda gooey πŸ™‚

  2. Yum. I love sweet potatoes of any kind, but this particular recipe is just sounding delicious to me this morning. Definitely going to whip these up for a dinner side soon!

      • U have never heard of chitterlings? they are a southern specialty. From back in slavery days, see Negro slaves were left with the absolutely last parts of animals to eat after they were slaughtered, pigs feet, pig ears, chitterlings, hog maws, chicken livers and gizzards. So they had to come up with recipes to utilize those things they were left to eat by slave masters.

        Food history is almost as interesting as cooking.

      • I used to be a vegetarian so I’m not that great on my meats.
        You’re right – food history is fascinating. You just can’t separate culture & history from cuisine. They’re all interwoven.
        Thanks for the info!

  3. What a great idea. This is going to be my other favorite savory dish. The bacon would make it just perfect. Someday I’ll try to use smoked beef or sausages to this recipe. My mouth is watering right now just by imaging how great this would be to serve with roasted chicken or hot wings. YUM!
    How to Make Sweet Potato Fries

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  13. So I can’t have dairy, so I made this without the parm (and used a dairy-free “butter” [margarine] instead).
    ….Well, I think the parm is the key, because the garlic with the sweetness of the potato was no bueno. haha. Maybe I will try yams next time? Maybe I’m just not cut out for awesome sweet potato mash. I did however enjoy the bacon. Bacon makes everything better.

    • Yes it does Alli, yes it does. Sorry you weren’t loving the flavours. The creaminess of the cheese/butter definitely adds a certain something. Yams are a good sub, as are parsnips or mashed cauliflower.

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