Mashed potatoes are one of those truly indulgent comfort foods. There are so many different variations: loaded, plain, gravied, herbed, etc, and this version is up there with the best of 'em! This recipe is great for those who are nightshade-sensitive, but it's deliciously unique even if white potatoes are totally your thing.

These mashed white sweets are a total win all around, and they're a particular favorite for my Thanksgiving menu! Add to the equation the sweet, slightly crispy caramelized onions and umami-rich mushrooms, and you've got a complete flavor bomb package. I guarantee you'll love this delectable side as much as I do! 

Mashed White Sweets w/ Caramelized Onions and Mushrooms

(GF, DF, Paleo, AIP, Vegan)

Serves 4

Ingredients: 

• 4-6 small or 3 large Japanese or Hannah white* sweet potatoes, cubed (approx. 6 cups)

• 1/4 cup + 2 tsp ghee, separated (or grass fed butter if you tolerate dairy. Use coconut oil for vegan option)

• 1/2 cup full fat coconut milk

• 1/4 cup coconut yogurt or grass fed/pastured dairy yogurt

• smoked sea salt, to taste (approx. 1/2-1 tsp)

• cracked black pepper, to taste (omit for AIP)

• 1/2 large yellow onion, thinly sliced

• 1 Tbs balsamic vinegar

• 1 tsp fresh sage or 1/2 tsp dried

• 2 cups sliced bella mushrooms (or any mushroom of choice)

• 4 slices bacon, cooked until crispy and chopped, optional (omit for vegan option)

*white sweets have a slightly different/less sweet flavor profile than regular sweet potatoes, but you could certainly use the orange variety all the same

Directions: 

1. Fill a medium-sized pot with enough water to cover your potatoes, add a pinch of salt, and heat on high until boiling.

2. While waiting for your water to boil, peel and dice your potatoes. You want them to be equal sizes for even cooking.

3. Once your water is boiling, add your diced potatoes and reduce heat to medium to maintain a steady simmer. Cooking times will vary, so check potatoes after 10 minutes (sticking a fork in a few is the easiest) until tender and soft.

4. While potatoes are boiling, heat a skillet over medium heat and add 2 tsp ghee. Once ghee has melted, add your thinly sliced onion and reduce heat to medium low, stirring occasionally. Add 1/2 tsp smoked salt, sage, and cracked black pepper. Once onions are translucent and beginning to brown slightly, add 1 tbs balsamic vinegar and reduce heat to low.

5. Add sliced mushrooms to your caramelizing onions and cook until softened, approx. 5 minutes. Remove and set aside.

6. Once potatoes are cooked, drain and add back to your pot. Add 1/4 cup ghee, 1/2 cup coconut milk, yogurt, smoked salt to taste, and cracked black pepper. Mash to desired creaminess/lumpiness. Taste and adjust seasoning accordingly.

7. Top with caramelized onions and mushrooms, and if you want to get extra crazy, some diced crispy bacon!

I *may* be biased, but this dish is truly one of my all time faves. All the best flavors/textures rolled into one make this creamy dreamy mash a total win. Give it a try and let me know what you think! 

In loving health, 

Ashley

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