If you have been around here for a while or have cooked any of my recipes that have potatoes, you know that I love Japanese sweet potatoes and use them for almost everything. They have a sweeter flavor than russet potatoes but are less sweet than a traditional orange sweet potato. They also have a similar texture to a russet potato.

I like a more rustic mashed potato, so I left the skins on the potatoes when I boiled them. If you want a smoother texture, or do not like potato skins, peel them before cooking them. If you are on a round of Whole30, be sure to sure ghee instead of butter and check the ingredients on the bacon to ensure you have sugar-free.

This dish can be made ahead of time 2-3 days and placed in the refrigerator. On the day of serving, pull the potatoes from the fridge and let them warm on the counter for 1.5-2 hours before baking them as directed.