Sweet potatoes combined with fresh basil pesto, heavy cream, butter and salt; then mashed until creamy and delicious.
Lately we've been combining one sweet potato with Russet potatoes when making mashed potatoes because it gives the potatoes a subtle sweet flavor.
I've only made two variations of mashed sweet potatoes by themselves. One with Crown Royal whiskey and the other with buttermilk; so I decided I'd make a new version.
These Pesto Mashed Sweet Potatoes are delicious, super easy to make and a great way to use that fresh garden basil. This recipe serves 4 people and can be ready in 30 minutes for a perfect side dish.
What is Pesto?
Traditional pesto is made with fresh basil leave, garlic, grated Pecorino Romano cheese, pine nuts and olive oil. Because pine nuts are pretty expensive lately, I often omit them altogether.
Pesto is super easy to make and can be ready in 2-3 minutes because you add everything to a mini food processor and blend! You can use homemade pesto or store bought.
Equipment
- vegetable peeler
- chef knife
- cutting board
- medium saucepan
- handheld electric mixer (or potato masher)
- serving bowl
I prefer using a handheld electric mixer to mash my potatoes so they get super creamy and smooth. Also, my arthritic hands prefer it! My family prefers and loves them this way also; the creamier the better!
However, many will disagree saying that the potatoes become too starchy, etc. If this is your preference, by all means use a potato masher instead to mash your potatoes.
If making your own pesto, you'll also need a mini food processor.
Ingredients Needed
For this recipe you'll need the following ingredients:
- sweet potatoes
- prepared pesto
- heavy cream
- butter
- kosher salt
I prefer using fresh sweet potatoes; however, if using the canned sweet potatoes (or yams) in syrup (drained) this recipe may have a slightly different flavor and texture.
How do you make Pesto Mashed Sweet Potatoes?
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.
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.
Add the prepared pesto (which can be made while the potatoes are cooking) along with the heavy cream, butter and salt. Using the mixer, whip the potatoes until smooth and creamy; approximately 1-2 minutes.
Serving Suggestions
Because basil pesto has such an aromatic smell and flavor, you'll want to pair these Pesto Mashed Sweet Potatoes with similar flavors. Here are a few suggestions:
Main Entree: Stuffed Pesto Chicken,Balsamic Meatloaf, Pork Chops Pizzaiola, Lemon Basil Grilled Shrimp or Tuscan-Style Grilled Rib Eye Steak
Vegetables: Mediterranean Roasted Cauliflower, Sautéed Fresh Spinach and Garlic, Parmesan Crusted Zucchini or Parmesan Braised Carrots
VISIT THE RECIPE INDEX TO SEARCH FOR MORE RECIPES BY CATEGORY.
More Sweet Potato Recipes
- Sweet Potato Banana Casserole
- Scalloped Sweet Potatoes
- Healthy Grilled Sweet Potato Wedges
- Roasted Sweet Potatoes
- Sweet Potato Casserole
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Pesto Mashed Sweet Potatoes
Equipment
- 1 Handheld Electric Mixer (or potato masher)
Ingredients
- 1 pound sweet potatoes (approx 3 cups 2-inch diced)
- 1 tablespoon prepared pesto
- 2 tablespoons heavy cream
- 2 tablespoons butter
- ½ teaspoon kosher salt
Instructions
- 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.
- 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.
- 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.
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