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.
Preparation Time
30 mins
Cooking Time
20 mins
Total Time
50 mins
Calories
238 Calories
Recipe Instructions
Step 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.
Step 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.
Step 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.
Step 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.
Ingredients
¾ cup milk
3 tablespoons butter
1 tablespoon lemon juice
salt and ground black pepper to taste
1 cup fresh basil leaves
3 tablespoons olive oil, or more to taste
¼ cup roasted almonds
3 sweet potatoes, peeled and cut into 1-inch cubes
