I’m usually more of a mashed (russet) potato kind of gal. My favorite being the crockpot mashed potatoes I shared last year. But lately I’ve been getting more into sweet potatoes because I keep reading about all the nutrients and good-for-you stuff they contain. So that’s why I decided to focus on a sweet potato dish that I could fall in love with this year.
And I totally did. This is rich, creamy and made a little more savory with the addition of a little bacon. You could totally substitute with Facon if you want to keep it meatless though.
3 large sweet potatoes
1/4 cup butter
1/4 cup cream (I used half and half, but heavy whipping is great too.)
1/4 cup bacon bits (I chopped up about 8 strips for this, but it doesn’t need to be exact.)
3 egg yolks
2 tablespoons chopped nuts (I used almonds.)
salt and pepper
First, peel and cut the sweet potatoes. Cook in hot water until softened enough that you can easily mash them. You can test by sticking a fork into one and seeing if you can easily break it apart while it’s still in the hot water. Strain and place in the large bowl with the butter (the butter will melt since the potatoes will be hot).
Mash with the cream, bacon bits and egg yolks. Season with plenty of salt and pepper. Move to a pie pan and top with the chopped nuts. Bake at 425°F for 20 to 22 minutes until the top begins to brown. Serve warm.
You can easily make the potatoes ahead up to the putting them in a pie pan. Then when you are ready (the next day), top with nuts and bake before serving. I baked these along with the extra stuffing just after the turkey finished baking and was resting under foil for 30 minutes. Planning! It’s a modern miracle at times. 🙂 xo. Emma
P.S. Looking for other potato sides you can serve up this season? Check out accordion potatoes with rosemary and garlic, twice baked potatoes, or slow cooker mashed potatoes. All are total comforting and holiday worthy.
Credits // Author: Emma Chapman, Photography: Collin Dupree and Emma Chapman. Photos edited with A Beautiful Mess actions.