Oh my god. Did you guys know? Its ‘national sweet potato month’?!?
HA. Who needs a month when you can eat sweet potatoes all the dang time. I don’t need a month for these babies. They are on my radar 24/7.
BUT, in honour of my birthday month also being national sweet potato month, I decided now is the time for this gem of a recipe. Mashed sweet potatoes…with a little bit of delicious pork belly for good measure. This is seriously my favourite thing…ever.
To me, this is a big bowl of comfort food. To my boyfriend….let’s just say not so much. We have very different ideas of what constitutes comfort food. I think his idea of comfort food is meat pie, pasta, and definitely nothing containing sweet potatoes. My idea of comfort food is meatloaf, mashed potatoes of any variety…and a glass of wine on the side. comfort. ya dig?
I keep my dairy free mashed potatoes smooth and still flavourful by using broth in them.Homemade is always best but if you are in a pinch, __________ actually makes a vegetable broth with some pretty respectable ingredients.
- Bring the water to a boil in a large pot. Add the sweet potatoes and let cook for about 15 minutes, until they are soft. Strain and set aside.
- Meanwhile, heat a large frying pan over medium heat. Chop the pork belly into small pieces and cook, stirring often, for about 15 minutes, until the pork belly is done and crispy. Break the pieces smaller with your spoon as you cook. Drain the fat, and add the onion. Cook until the onion has become translucent. Add the rosemary and turn off the element.
- Return to the sweet potatoes! transfer them to a large bowl and add the broth and 1 tsp fat. Use a beater to whip the potatoes into a nice mash. Stir in the pork belly until combined. Taste test it, and if too sweet add a pinch of salt.
- This recipe makes enough to serve 4 people. Bacon could also be substituted for the pork belly!
Ahhh, I hope you make these! SO GOOD! Let me know if you do! And share it if you’re feeling extra kind. You can easily pin the recipe by clicking here!
Thanks a million and bon appetite!