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Basil Pesto and Bacon Mashed Sweet Potatoes

Basil Pesto and Bacon Mashed Sweet Potatoes

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Natalie

Different take on a mashed sweet potato recipe. Kid- and husband-approved! You can use a prepared pesto spread instead of making one from scratch with the basil, almond, lemon juice, and olive oil.

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 237 kcal
  • 12%
  • Fat:
  • 14.8 g
  • 23%
  • Carbs:
  • 21.5g
  • 7%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 461 mg
  • 18%

Based on a 2,000 calorie diet

Directions

  1. Place sweet potatoes into a saucepan, cover with chicken broth, and bring to a boil. Reduce heat to low, cover, and simmer until sweet potatoes are tender enough to pierce easily with a fork, about 10 minutes. Drain and return potatoes to pan; add butter and cover pan.
  2. Cook and stir bacon in a large skillet over medium heat until browned and crisp, about 10 minutes. Transfer bacon to paper towels to blot grease.
  3. Process basil and almonds in a food processor until pulverized, about 30 seconds, and slowly drizzle olive oil into the running food processor until thick, 1 to 2 minutes. Add lemon juice, salt, and black pepper to basil mixture and pulse several times to combine to make the pesto.
  4. Beat sweet potatoes in a bowl with an electric mixer on medium speed, slowly adding milk, until potatoes are fluffy and smooth. Alternatively, mash sweet potatoes with a fork if you prefer a more chunky texture. Season to taste with more salt; stir in pesto and bacon. Serve immediately.
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Reviews

Megan Rose Bartell
0
10/19/2014

The idea of this recipe sounds like it would be tasty... But the flavor combo of adding the pesto is just too strange. I bet it would be great without the pesto.

charlotte
0
7/24/2014

These were delicious, but a little salty because of the broth and bacon. Because backing off the bacon would be sacrilege, I used water with half a bouillon cube the next time. Still delicious but not as salty.

chd
0
2/13/2014

JUST OK