• 4 Sweet Potatoes (or Yams), about 3 pounds
  • 1/4 cup Coconut Oil
  • 2 Tablespoons Cinnamon
  • 1/2 teaspoon Clove
  • 1/2 teaspoon Allspice
  • 1 teaspoon Sea Salt
  • 8 Slices organic  Bacon


Cut the sweet potatoes into large pieces about 1-2 inches thick. No, you don’t need to peel your sweet potatoes first.

Put your sweet potatoes in a pot with water covering them. Bring to a boil for 25 minutes, until potato pieces are fork-tender, and the skins are just starting to peel off.

Drain the potatoes and remove skins. The skins should peel off very easily with little effort. Return the potatoes to the pot.

Mash coconut oil and spices into the potatoes until well mixed.

Transfer the mashed sweet potatoes to a 9×9 baking dish and set aside.

Cook your bacon until it is halfway done. You are pre-cooking it just to get most of the fat off, but don’t throw it out. Save the bacon fat to cook some vegetables in another time.

Chop the half cooked bacon into small pieces and spread evenly on top of the mashed sweet potatoes.

Cook at 375F for 20 minutes, until bacon topping is crisp.