Mashed Sweet Potato Bacon Cups (Paleo + Whole30)

Mashed Sweet Potato Bacon Cups (Paleo + Whole30)

INGREDIENTS

  • 2 sweet potatoes, cubed
  • 2 tbsp 4TH & Heart GHEE
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tsp granulated garlic
  • 6 pieces PNF bacon, cut in half
  • 2 tbsp pure maple syrup (optional to drizzle on top - omit for Whole30)

INSTRUCTIONS

  1. Place your cubed sweet potatoes in a large pot. Submerge them in water and place them on the stove over medium-high heat. Boil until the sweet potatoes are tender.
  2. While the sweet potatoes are boiling, line your muffin tin with the half strips of bacon to create a little cup. We place them in the muffin holes from one end to the other, so that the bottom gets covered. Set aside when finished, and preheat your oven to 400 degrees Fahrenheit.
  3. Once tender, remove your sweet potatoes from the heat and drain the water. Place your sweet potatoes in a large mixing bowl. Add your grass-fed butter or ghee, chopped rosemary, and granulated garlic. Hand mash or use an electric mixer to get your mashed sweet potatoes to your desired consistency. We like them a little chunky.
  4. Scoop your mashed sweet potatoes into your bacon cups, and place them in the oven. Bake at 400 degrees for 20 minutes, or until the bacon is crispy.
  5. Remove from the oven, and let cool for a few minutes by placing on a paper towel-lined plate to catch the excess bacon grease.
  6. When ready to serve these little guys, flip them onto their sides so the bacon wraps around the sides like in the pictures above. Drizzle with optional maple syrup on top if you're feeling a little daring, and serve! Eat 'em up!

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