Basil Pesto and Bacon Mashed Sweet Potatoes

Basil Pesto and Bacon Mashed Sweet Potatoes

2 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    20 m
  • Ready In

    50 m
Natalie
Recipe by  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. Also, convert this to a 'paleo' recipe by cutting the milk and butter. Pick out the round, plump sweet potatoes.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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 (2)

Rate This Recipe
chd
0

chd

JUST OK

LindaT
0

LindaT

This was delicious. I used pre-made pesto since fresh basil is $$ right now. I used turkey bacon. Will definitely make this again

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 237 cal
  • 12%
  • Fat
  • 14.8 g
  • 23%
  • Carbs
  • 21.5 g
  • 7%
  • Protein
  • 5.8 g
  • 12%
  • Cholesterol
  • 21 mg
  • 7%
  • Sodium
  • 490 mg
  • 20%

Based on a 2,000 calorie diet

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