Basil Pesto and Bacon Mashed Sweet Potatoes0 Reviews
- Prep: 30 min
- Cook: 20 min
- Ready In: 50 min
“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.” - by Natalie
Original recipe yields 8 servings
- 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.
- 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.
- 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.
- 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.
Amount Per Serving (8 total)
- 237 cal
- 14.8 g
- 21.5 g
Based on a 2,000 calorie diet
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