Ingredients50 m servings 237 cals
- 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.
- Cook's Note:
- You can convert this to a "paleo" recipe by omitting the milk and butter.
Per Serving: 237 calories; 14.8 g fat; 21.5 g carbohydrates; 5.8 g protein; 21 mg cholesterol; 461 mg sodium. Full nutrition
ReviewsRead all reviews 4
This was delicious. I used pre-made pesto since fresh basil is $$ right now. I used turkey bacon. Will definitely make this again
The idea of this recipe sounds like it would be tasty... But the flavor combo of adding the pesto is just too strange. I bet it would be great without the pesto.
These were delicious, but a little salty because of the broth and bacon. Because backing off the bacon would be sacrilege, I used water with half a bouillon cube the next time. Still delicious b...