Basil Pesto And Bacon Mashed Sweet Potatoes Recipes
BASIL PESTO AND BACON MASHED SWEET POTATOES
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.
Provided by Natalie
Categories Side Dish Vegetables Sweet Potatoes
Time 50m
Yield 8
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 237.5 calories, Carbohydrate 21.5 g, Cholesterol 20.9 mg, Fat 14.8 g, Fiber 3.3 g, Protein 5.8 g, SaturatedFat 4.7 g, Sodium 461.4 mg, Sugar 7.7 g
BASIL PESTO AND BACON MASHED SWEET POTATOES
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.
Provided by Natalie
Categories Sweet Potato Side Dishes
Time 50m
Yield 8
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 237.5 calories, Carbohydrate 21.5 g, Cholesterol 20.9 mg, Fat 14.8 g, Fiber 3.3 g, Protein 5.8 g, SaturatedFat 4.7 g, Sodium 461.4 mg, Sugar 7.7 g
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- Prepare the sweet potatoes. Wash and dry the sweet potatoes, and then cut them in half, lengthwise. Place them on the oiled and seasoned parchment-lined sheet pan, round side up. Roast them in the preheated 375°F oven until they are super soft, about 30 minutes. Once you remove the sweet potatoes from the oven, use a fork to gently mash the them inside of their skins. (Keep the oven on!)
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- Add rinsed potatoes to a large pot and cover with water until just submerged. Bring to a boil over high heat. Then reduce to medium-high heat to achieve a low boil. Cook uncovered for 15-20 minutes or until tender and a knife easily slides in and out.
- In the meantime, prepare pesto by adding basil, garlic, nuts, lemon juice, and nutritional yeast to a food processor and blending to combine. Stream in 2-3 Tbsp olive oil (amount as original recipe is written // adjust if altering batch size) a little at at time until a thick paste is formed. If trying to reduce fat, thin the sauce with water instead of additional oil. I like adding a little water to mine to make it more of a pourable sauce, but this is optional.
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- Using a fork, poke holes everywhere in your sweet potatoes. Place on a baking sheet and cook for around 25-35 minutes or until sweet potatoes are soft to the touch. (you want them cooked all the way through)
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