These roasted mashed sweet potatoes with bacon are irresistibly delicious and simple to prepare — the perfect side for Thanksgiving, Christmas, or any family dinner. With just a few everyday ingredients, you get a dish that’s sweet, savory, and luxuriously creamy.
I’m a big fan of sweet potatoes, and roasting them intensifies their natural sweetness. Toss in some crispy bacon and sautéed onion, add a splash of cream and fresh thyme, and you’ve got a comforting side everyone will love.
This recipe is easy to scale and can be prepared ahead of time, making it a smart choice for holiday menus or busy weeknights.
Why you will love this roasted mashed sweet potato recipe
- Simple ingredients: Only a handful of items—sweet potatoes, onion, bacon, a bit of heavy cream, and seasonings—create a rich, satisfying side.
- Easy to make: Roast, mash, stir in the onion and bacon, and it’s ready. Minimal fuss for maximum flavor.
- Make ahead: Prepare this dish a day or two in advance and reheat gently when you’re ready to serve.
Ingredients
- Sweet potatoes – Use dark-orange varieties. About 3 lb (3–4 medium sweet potatoes), depending on size.
- Onion – One medium onion, chopped and sautéed to add savory depth that complements the bacon.
- Bacon – Cook and crumble 8 slices of bacon (reserve a small amount for garnish).
- Heavy cream – Around 1/4 cup to make the mash creamy and smooth; use less if preferred.
- Seasonings – Salt, freshly ground black pepper, and 1 teaspoon chopped fresh thyme (rosemary also works).
How to make mashed sweet potatoes with bacon
- Preheat the oven to 350°F (175°C). Pierce the sweet potatoes all over with a fork and place them on a rimmed baking sheet. Roast for about 1 hour 15 minutes, or until tender when pierced with a fork. Let them rest for 15 minutes or until cool enough to handle.
- While the potatoes roast, heat a tablespoon of olive oil in a skillet over medium-high heat. Add the chopped onion and cook 5–8 minutes, stirring occasionally, until softened and translucent.
- Peel the roasted sweet potatoes and transfer the flesh to a large bowl. Mash with a potato masher or a hand mixer until smooth and lump-free. Stir in the heavy cream, chopped thyme, salt, and black pepper, and mash until very smooth. Warm the cream first if you prefer easier incorporation.
- Fold the sautéed onion and crumbled bacon into the mashed sweet potatoes until evenly blended. Reserve a little bacon and a few thyme sprigs for garnish.
- Transfer to a serving bowl, garnish with the reserved bacon and thyme, and serve warm.
Make Ahead
This mash reheats well and can be made two days ahead. Cool completely, store in an airtight container in the refrigerator, and reheat gently over low heat, stirring occasionally until warmed through. Add a splash of cream or milk if it needs loosening when reheating.
What to serve them with
These mashed sweet potatoes pair beautifully with holiday mains and simple weeknight proteins. They complement roasted turkey, pork tenderloin, salmon, or baked chicken.
Variations
Swap ingredients to suit dietary needs:
- Vegetarian: Omit the bacon and sauté the onion in olive oil or butter.
- Vegan: Omit the bacon and use oat or other plant milk instead of heavy cream.
- Dairy-free: Replace heavy cream with oat milk or another non-dairy milk.
This side dish is naturally gluten-free.
TIPS FROM NELI’S KITCHEN
Recipe Notes and Tips
- Make sure the sweet potatoes are fork-tender before removing them from the oven. Let them cool slightly before peeling to avoid burns.
- Warming the heavy cream slightly helps the potatoes absorb it and keeps the mash silky. A few seconds in the microwave is enough.
- Roasting enhances flavor, but if you’re short on time you can peel and boil the potatoes until tender or cook them in a pressure cooker.
More easy side dishes
- Green Beans Almondine
- Roasted Brussels Sprouts with Bacon
- Garlic Roasted Potatoes
- Sweet Potato Casserole
- Roasted Beets and Carrots
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Mashed Sweet Potatoes with Bacon
Ingredients
- 3 lb dark-orange sweet potatoes (about 4 medium potatoes)
- 8 slices bacon, cooked and crumbled (reserve 2 Tbsp for garnish)
- 1 medium onion, chopped (about 1 cup)
- 1/4 cup heavy cream, or less, warmed if desired
- 1 teaspoon chopped fresh thyme leaves
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Fresh thyme sprigs for garnish (optional)
Instructions
- Heat oven to 350°F. Pierce sweet potatoes all over with a fork and place on a rimmed baking sheet. Bake about 1 hour 15 minutes, or until tender. Let stand 15 minutes or until cool enough to handle.
- Heat olive oil in a skillet over medium-high heat. Add chopped onion and cook 5–8 minutes, stirring occasionally, until softened.
- Peel the sweet potatoes and place the flesh in a large bowl. Mash with a potato masher or hand mixer until smooth. Add heavy cream, thyme, salt, and pepper; mash until very smooth.
- Stir in the sautéed onion and crumbled bacon until combined. Garnish with reserved bacon and thyme sprigs.
Notes
- Let roasted sweet potatoes cool slightly before peeling to make handling easier.
- Warm the cream briefly to help it blend into the potatoes smoothly.
- If short on time, you can boil or pressure cook the potatoes instead of roasting; roasting gives the best flavor.
Nutrition
Carbohydrates: 48 g |
Protein: 8 g |
Fat: 5 g |
Saturated Fat: 2 g |
Cholesterol: 14 mg |
Sodium: 507 mg |
Potassium: 858 mg |
Fiber: 7 g |
Sugar: 10 g
Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredient brands and portion sizes.