Thanksgiving is only a couple short weeks away! This year I want to mix up the standard Thanksgiving sides. I was stoked when I came across these little purple potatoes at my local grocery store. I did a little research and from what I’ve found purple potatoes stem from the sweet potato family. Does anyone know if this is correct?! Either way these little purple potatoes are delicious and a fun spin on the classic potato. I’ve loaded them up with classic baked potato toppings for a flavorful side dish that is guaranteed to shine!
2 lbs small purple potatoes, rinsed
2 onions, cut in half then sliced
4 tsp ghee
1 tsp salt
6 pieces applewood thick-cut bacon
1 can full-fat coconut milk
Bring large pot of water to a boil. Add in salt and potatoes. Cook until potatoes are easily pierced with a fork. While the potatoes are cooking, start prepping the onions. Cut onion in half from stem to end. Cut off ends and peel. Place cut side down. Cut at an angle, stem to end, to create even half-moon pieces. Separate onion pieces. Heat large flat-bottom skillet over medium heat. Add in the ghee. When the ghee begins to foam, toss in the onions. Stir to evenly coat with ghee. Season with salt. Cook on medium to medium-low for 30-45 minutes, stirring occasionally.
Cook bacon until crispy. Remove and dice once cooled. After potatoes are cooked (they will be easily pierced with a fork) drain and return to pot. Pour in the coconut milk. Use an immersion blender to mix until smooth. Fold in the onions and bacon. Serve.