Rachel Mayo

Loaded Japanese Sweet Potatoes

Sometimes I believe things are Just. So. Good. that even the pickiest kids can't deny them. This is one of those things.



● 2 lbs Japanese sweet potato, skinned and cubed (Japanese sweet potatoes are white, which gives them the sneaky appearance of the regular potatoes your kids are used to, but you can totally use orange sweet potatoes for this too)

● 1/2 slab of bacon slices, cut into small pieces (turkey bacon works, too!)

● 1/4 yellow onion, minced or diced as small as possible

● 3 tablespoons of butter

● 1/2 cup of milk

● 1/2 cup of white cheddar cheese

● 1 teaspoon cinnamon

● 1 teaspoon salt

● 1 tablespoon oil

● Sour cream for serving

● Spinach (optional)


In a pot, boil the sweet potatoes until tender.

Drain them and add butter, milk, cinnamon, and cheese, folding all of the ingredients together until smooth.

While potatoes are boiling, warm the oil in a skillet over low-medium heat.

Add the onion and bacon to the skillet and cook until bacon is to your desired crispness. (7-12 mins)

Lower the heat under the skillet.

Take smooth potatoes and spoon them into the skillet with the bacon and onions. Stir the mixture together until one.

Serve with a dollop of sour cream!

Pro tip: Baby spinach is a great addition to this dish if your littles will allow it! Simply add the fresh spinach in Step 4 and let it wilt into the mixture as you stir.

Bristol Mayo

Bristol Mayo is a husband, father, traveler, kitchen alchemist, first of his name, lord of the sauces, and loyal subject of Wakanda. He believes food is tied to memory for a reason—it’s not necessarily about skill, but the feeling it leaves in your heart and belly! Bristol does the cooking while his partner-in-crime Rachel—wife, mother, taste-tester, food photographer extraordinaire—takes the photos.



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(Shout-out to the grocery store restockers!)