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Pesto Mashed Sweet Potatoes
Sweet potatoes combined with fresh basil pesto, heavy cream, butter and salt; then mashed until creamy and delicious.
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 5 min🔥 Cook: 25 min👤 Carrie's Experimental Kitchen📖 carriesexperimentalkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- saucepan
- peeler
- pot
📝 Preparation Steps
1
Start by peeling the sweet potatoes with a vegetable peeler; then cut the potatoes into 2-inch size pieces. Place the diced potatoes into a medium saucepan and cover with water.
sweet potatoes (approx 3 cups 2-inch diced)1 pound
2
Bring the pot to a boil over high heat and cook until the potatoes are fork tender; approximately ⏱️ 20-25 minutes. Drain the water; then place the potatoes back into the pot.
3
Add the prepared pesto (which can be made while the potatoes are cooking) along with the heavy cream, butter and salt. Using the mixer or potato masher, whip the potatoes until smooth and creamy; approximately ⏱️ 1-2 minutes.
prepared pesto1 tablespoonheavy cream2 tablespoonsbutter2 tablespoons
Nutrition Facts
calories
176 kcal
fat Content
10 g
serving Size
1 serving
fiber Content
3 g
sugar Content
5 g
sodium Content
428 mg
protein Content
2 g
trans Fat Content
0.2 g
cholesterol Content
24 mg
carbohydrate Content
21 g
saturated Fat Content
6 g
unsaturated Fat Content
2.3 g
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