Basil Pesto and Bacon Mashed Sweet Potatoes |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 8 |
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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. Ingredients:
3 sweet potatoes, peeled and cut into 1-inch cubes |
2 cups chicken broth, or as needed to cover |
3 tablespoons butter |
5 slices uncured bacon, diced |
1 cup fresh basil leaves |
1/4 cup roasted almonds |
3 tablespoons olive oil, or more to taste |
1 tablespoon lemon juice |
salt and ground black pepper to taste |
3/4 cup milk |
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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