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Mashed Sweet Potatoes with Creamy Bacon Gravy

Almost heart-stopping, right? 

Sometimes it's okay to indulge. 

And indulge we do. 

The heartier meals and comfort food have slowly found their way into our dinners here in the early Fall.  I figured if you'e going to go hearty, might as well go all the way, right? Instead of the usual russet potatoes, I decided that we needed to whip up a beautiful bowl of something even sweeter and with more celebration to the season. Sweet potatoes mash up just as well as any other, and their amazing color brighten up just about any dish you can think of. Now for the naughty part... 

I remember the first taste of this bacon gravy - I texted my husband that this bacon gravy should be illegal. It's just insane! COMPLETELY insane. The taste is far too delicious for it's own good, and I'm sure it's the furthest thing from healthy I can think of, but boy is it worth that incredible first spoonful... 

and second... 

and third... 


Mashed Sweet Potatoes
makes about 4-6 servings

5 medium sweet potatoes, peeled and chopped roughly into 1 inch cubes
1/4 C unsalted butter, room temperature
1/2 C whole milk or heavy cream
*reserved potato water
pinch of nutmeg
salt and pepper to taste

1. Peel potatoes, place into a large pot of salted water. Bring to a rolling boil and cover with lid.
2. Boil for about 7 minutes, or until potatoes are fork tender. Drain potatoes, *reserving a 1/2 cup of water for later.
3. Place all potatoes into the bowl of a stand mixer fitted with paddle attachment. Mix potatoes until they begin to cream together. Add butter and mix to combine. Slowly add cream/milk until you reach your desired consistency (I like all the chunks out, but not too thin). If you want it thinner, add a little of the potato water at a time until you reach where you want it.
4. Add pinch of nutmeg, and add plenty of salt, and little pepper to taste.


Creamy Bacon Gravy

6 strips of bacon
1 T unsalted butter
3 T flour
3/4 C chicken stock
1/2 C milk
2 T *reserved bacon drippings
salt and pepper to taste

1. In a flat heavy-bottomed frying pan, cook the bacon until crispy. Remove bacon from pan and dry on a paper towel on a plate. Chop bacon in a mini food processor until the size of little bacon bits.
2. Drain all drippings except for about 2 tablespoons.  Add butter to pan and melt on medium heat. When completely melted, add flour to form a roux. Let cook for a minute and add some salt and pepper - and your pinch of nutmeg.
3. Slowly whisk in chicken stock. Let sauce thicken to a bubble and turn down heat. Whisk in milk, let thicken again. Add bacon pieces. Taste, add seasoning to your liking.

BwB originals


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