Bacon Mashed Sweet Potatoes
Author: Urban Paleo Chef
Prep time: 10 mins
Cook time: 70 mins
Total time: 1 hour 20 mins
This Bacon Mashed Sweet Potatoes recipe is about the best mashed potatoes you'll ever eat!!
  • 3-4 medium sized yams or sweet potatoes, peeled and chopped
  • 3-4 medium sized parsnips, peeled and chopped
  • 1 inch ginger peeled and finely diced thin
  • 4 tbsp coconut butter
  • 1 lb cooked bacon, finely chopped or crumbled
  1. Peel and slice the parsnips to 1 inch cubes.
  2. While your'e slicing the parsnips, save about a half parsnip to the side, not to be added to the mash pot.
  3. Put the parsnips in a large pot to boil (you'll be adding the sweet potatoes to this same pot): with the parsnips in the pot, pour water in until it is just covering the sliced parsnips, and turn on the heat to high.
  4. While the parsnips are heating up, peel and slice the sweet potatoes.
  5. Add them to the same pot, and top off the water, so that it is again just covering the sweet potatoes.
  6. Dice the ginger, and add to the pot.
  7. As soon as the pot begins to boil, turn the heat down to a simmer. Let simmer for at least 40 minutes, stirring occasionally.
  8. After 30 minutes of cook time, chop the bacon in to ½ inch pieces, or slightly smaller and cook on medium-low head in a large pan, covered.
  9. After 40 minutes cook time start cooking that last half parsnip in another pot, chopped finely. Cook on low heat, stir occasionally.
  10. Once the sweet potatoes are falling apart in the pot, begin stirring more often, and vigorously.
  11. After at least 60 minutes of cook time (up to 40 more minutes for a thicker mash) turn the heat off and add two tablespoons coconut butter.
  12. Mash by hand right in the pan.
  13. Once you're done mashing, add the last pot of parsnips and the coconut butter, and stir the mix up.
  14. Add the final mixture to your serving bowl and spread the bacon on top.
The cook time can be significantly shortened if you strain and puree the potatoes after boiling to soften. I prefer to do as much of the processing with natural cooking methods as possible; I believe that the end result is noticeably better. But there is something to be said for brevity!
If you like a thicker mash, you can boil it down more after it has been pureed (or after the sweet potato really starts falling apart in the pan, as I do it). This can be done for another 20-40 minutes, depending on how thick you would like your mash to be.
Recipe by Urban Paleo Chef at