Basil Pesto and Bacon Mashed Sweet Potatoes Recipe

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.