Twice Smashed Sweet Potatoes

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twice baked sweet potato

Twice Smashed Sweet Potato

Replenishes carbohydrate stores; rich in fiber and carotenoids; strong antioxidant.
Course: Entree
Cuisine: American
Keyword: sweet potato, sweet potatoes
Servings: 8
Calories: 420kcal
Author: Johnson & Wales University


  • 1 sweet potato peeled and cubed
  • 1 small butternut squash peeled and cubed
  • 5 Yukon gold potatoes peeled and cubed
  • ¼ cup olive oil
  • 1 tablespoon salt
  • ½ cup caramelized onions optional
  • ½ cup shiitake-mushroom bacon

Caramelized onions

  • 3 yellow onions
  • ¼ cup coconut sugar
  • 2 tablespoon oil

Shiitake-Mushroom Bacon

  • 1 pound shiitake mushrooms
  • ¼ cup tamari or soy sauce
  • 1 teaspoon salt
  • 1 teaspoon red pepper flakes
  • 1⁄3 cup olive oil
  • ¼ cup coconut sugar


  • Preheat oven to 350°. Place sweet potato, butternut squash and potatoes in a large pot with cold, salted water. Boil until fork-tender, and strain.
  • Place cooked ingredients in a large bowl, and mash with your hands. Add olive oil and salt to mash, and mix in. Place in a baking dish, and bake 30 minutes.
  • To make onions, add all ingredients to a preheated sauté pan over low heat. Allow onions to slowly caramelize, and cook down until soft and golden brown. As needed, add water to prevent sticking. Stir occasionally.
  • To make shiitake bacon, add all ingredients to a preheated sauté pan over medium heat. Mix well, and sauté until mushrooms are golden brown on edges and soft. Remove from pan, and place on paper towel to absorb residual grease.
  • Top cooked potatoes with caramelized onions and shiitake bacon.


Calories: 420kcal | Carbohydrates: 78g | Protein: 8g | Fat: 14g | Sodium: 1520mg | Fiber: 8g
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