Mashed sweet potatoes made with butter, milk, brown sugar, and crispy bacon. A cozy, comforting side dish that tastes like home.
Okay, confession time: I never really got the hype around mashed sweet potatoes. Like, I always thought they were kinda reserved for Thanksgiving, loaded with marshmallows, and, let’s be honest, teetering dangerously on the dessert line. As a kid, I remember scooping the top layer for the sweet stuff and leaving the rest. (Sorry, Aunt Linda.)
Fast forward to a random Thursday night, years later, when I found myself staring down a bag of sweet potatoes that had been sitting on my counter for way too long. It was one of those evenings where the fridge was basically empty except for a half stick of butter, some bacon I meant to use on Sunday (oops), and a splash of milk. So I did what any slightly exhausted, slightly hangry adult would do: I threw everything in a pot and hoped for the best.
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And wow—mashed sweet potatoes with brown sugar, bacon, butter? It hit in a way I did not expect. Not holiday-sweet, not plain-Jane savory either. Just… warm, creamy, salty-sweet perfection with crispy bacon on top. One bite and I was like, “Wait… why have I never done this before?”
Now they’re a regular rotation thing. Not just for the holidays, not just for impressing the in-laws—just something comforting that comes together with whatever’s lying around. That kind of food? That’s my favorite kind.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Mashed Sweet Potatoes Recipe?
I could say it’s the combo of sweet and salty. Or the creamy texture. Or the fact that it’s fancy enough for guests but low-effort enough for a Tuesday. But honestly?
It’s comforting. That’s it. Simple, warm, no-frills, feels-like-a-hug food.
And yeah, the bacon doesn’t hurt either.
Also, bonus points: it’s super customizable. You can make it sweeter, saltier, chunkier, smoother… however your mood (or pantry) dictates. And every time I make it, I end up tweaking something. Sometimes it’s intentional. Sometimes it’s because I forget something. Either way, it always works.
Ingredient Notes:
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Sweet Potatoes (3 lbs) – I usually eyeball 4 or 5 decent-sized ones. Peel ’em or don’t. I’ve done both depending on how lazy I’m feeling.
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Milk (⅓ cup) – Whole milk is lovely, but I’ve used oat milk before when I ran out. Still delicious.
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Butter (6 tablespoons) – I will never say no to butter in mashed anything.
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Brown Sugar (¼ cup or more) – I start with ¼ cup and sometimes add more if I’m leaning sweet. Depends on the day.
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Bacon (½ lb) – Cook it till it’s crisp. And maybe double it if you’re a snacker like me.
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Ground Cinnamon (½ tsp, optional) – Just a hint adds warmth. Totally optional, but nice when you’re feeling cozy.
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Kosher Salt & Black Pepper – Season as you go. Always taste-test. And then taste again.
Tiny side note: You don’t have to be precise here. You’re not baking. You’re feeding your soul. Loosen up.
How To Make Mashed Sweet Potatoes?
Step 1: Boil your water.
Big pot. Salt it like pasta water. Trust me—it makes a difference.
Step 2: Peel and chop your sweet potatoes.
I chop ’em into rough 2-inch chunks. No need for uniformity unless you’re being watched by Gordon Ramsay.
Step 3: Cook until tender.
Toss the potatoes in and boil until you can easily stab them with a fork. Usually around 20-ish minutes.
Step 4: Drain and dry.
Drain well, then let them sit in the pot for a few minutes off the heat. The steam helps them dry out a bit, which means fluffier mash.
Step 5: Mash ‘em.
Use a masher, a fork, a hand mixer—whatever’s within arm’s reach. I go rustic and leave a few chunks. You do you.
Step 6: Bacon time.
While the potatoes are doing their thing, fry up your bacon. Crispy is key. Then chop it into bits and try not to eat half of it before it hits the potatoes.
Step 7: Warm the good stuff.
In a bowl or small saucepan, warm the milk and butter together. Stir in brown sugar and cinnamon if you’re using it.
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Step 8: Mix and taste.
Pour about half the milk mixture into the mash and stir. Add more until it’s as creamy as you like. Fold in most of the bacon. Taste. Add salt, pepper, maybe a little more butter (because you can). Taste again. Sigh with satisfaction.
Step 9: Top and serve.
Scoop into a big dish. Sprinkle with the rest of the bacon. Maybe a little more cinnamon or a pat of butter on top. Serve warm. Smile.
Storage Options:
Fridge: Store in a covered container. Reheat in the microwave or on the stove with a splash of milk to revive the creamy texture.
Freezer: Yep, they freeze fine. Spoon into freezer bags, flatten for space-saving, and reheat when needed. Perfect for future-you who forgot to meal plan.
Variations and Substitutions:
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Maple syrup instead of brown sugar. Game-changer.
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Garlic + parmesan instead of sugar + bacon. Turns it into savory heaven.
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Coconut milk + a pinch of curry powder. Sounds weird, tastes amazing.
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Candied pecans instead of bacon. Fancy holiday vibe.
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Leftovers turned into sweet potato cakes the next day. Crispy edges, soft inside… don’t sleep on it.
What to Serve with Mashed Sweet Potatoes?
This dish plays well with:
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Roast chicken – because balance.
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Ham or pork chops – the sweet/salty match is perfect.
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Green beans, Brussels sprouts, or something fresh – helps you feel like a responsible adult.
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A spoon. In a bowl. On the couch. You get it.
Frequently Asked Questions:
Can I make these ahead of time?
Yep. Make them the day before, store in the fridge, reheat gently with a splash of milk. Stir until smooth.
What if I want it sweeter/saltier?
Do it. Add more brown sugar. Add more salt. This isn’t a test. Trust your taste buds.
Can I skip the bacon?
Sure. But why would you?
So yeah, these Mashed Sweet Potatoes are kind of a love letter to comfort food. They’re easy, flexible, surprisingly indulgent, and they honestly just make everything else on your plate taste a little better.
If you make them, I wanna know—did you stick to the script? Go rogue with rosemary and goat cheese? Add hot sauce (because wow, that works too)? Whatever happens, I hope it brings you that same weird little joy I get when I scoop up a big, buttery spoonful straight from the pot.
Let’s talk taters.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Mashed Sweet Potatoes
Ingredients
- 3 lb sweet potatoes about 4-5 medium to large
- 1/3 c milk
- 6 tbsp butter
- 1/4 c brown sugar or more to taste
- 1/2 lb bacon
- 1/2 tsp ground cinnamon optional
- Kosher salt & black pepper to taste
Instructions
- Begin by bringing a pot of water to a boil.
- Next peel the potatoes. Cut them into 2-inch chunks.
- Once the water is boiling add some salt. Carefully put in the potato chunks. Let them cook until they become tender (20 to 30 minutes) then drain off the water.
- After draining place the sweet potato chunks back, in the pot and let them sit for a few minutes to dry out. Mash them to your desired consistency.
- While the potatoes are cooking, take a skillet. Cook the bacon until it turns crispy. Then chop it into pieces.
- In a microwave dish heat up some milk and butter until the butter has melted completely. Stir in some sugar and cinnamon to create a mixture.
- Pour half of this milk mixture into your potatoes and stir everything together. Gradually add more of this mixture until you achieve your desired consistency. Stir in most of the chopped bacon saving some for garnishing purposes.
- Season with salt and pepper according to your taste preferences.
- To finish off garnish your potatoes with the remaining bacon pieces along, with a sprinkle of cinnamon. If desired you can also top it off with a pat of butter before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
