Mashed Sweet Potatoes With Lemon Basil Sauce
User Reviews
5
Mashed Sweet Potatoes With Lemon Basil Sauce
Description
This recipe starts by roasting halved, unpeeled sweet potatoes rubbed with olive oil and generously salted, placed cut-side down on parchment, and baked at 425°F until very soft. The roasting process softens the potatoes and concentrates their natural sweetness. Once cooled slightly, the skins are easily removed, and the flesh is mashed smooth with salt and pepper to taste.
The lemon basil sauce combines finely chopped flat-leaf parsley, basil leaves, grated garlic, lemon zest, lemon juice, and olive oil, seasoned with salt. This fresh sauce is drizzled over the mashed sweet potatoes just before serving, adding brightness and herbal complexity that contrasts the creamy, naturally sweet mash. Pomegranate seeds are sprinkled on top to provide bursts of tartness and a pop of color.
This dish works well as a warm side accompanying a variety of main courses. The combination of sweet, citrusy, and herb flavors elevates the sweet potatoes beyond a simple mash, making it suitable for both everyday meals and special occasions.
Leftovers can be refrigerated for several days in an airtight container and reheated in the oven at 325°F. The lemon basil sauce can be added fresh after reheating. For longer storage, the mashed sweet potatoes freeze well for up to three months; thaw in the refrigerator before reheating.
Ingredients
- 2 pounds sweet potato unpeeled and sliced in half lenghtwise
- 4 tablepsoons olive oil
- ¼ cup flat-leaf parsley finely chopped, Italian
- ¼ cup basil finely chopped, leaves
- 1 garlic grated
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- salt
- black pepper
- 2 tablespoons pomegranate seeds
Instructions
- Preheat the oven to 425℉
- Rub the sliced sweet potatoes with olive oil, season generously with salt, and place them cut-side down on a cookie sheet lined with parchment paper.Place in the hot oven for 30 to 35 minutes or until very soft.
- Meanwhile, prepare the lemon basil salsa in a small bowl by mixing the parsley, basil, garlic, lemon zest, and lemon juice. Season with salt and mix well.
- Once the sweet potatoes are cooled enough to handle, remove the skin from the sweet potatoes. The skin and flesh should separate easily, almost slipping out.
- Mash the flesh with salt and pepper until smooth.
- Transfer to a serving dish, create some divots with the back of a spoon.
- Drizzle the salsa over it and sprinkle the pomegranate seeds over it.Serve warm
Notes
- Store leftovers in an airtight container in the refrigerator for up to several days.
- Reheat leftovers in an ovenproof dish at 325°F for 15 to 20 minutes, bringing to room temperature first for best texture.
- Add lemon basil sauce freshly after reheating to preserve its brightness.
- Mashed sweet potatoes freeze well for up to three months; thaw in the refrigerator before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 214 kcal
% Daily Value*
| Calories | 214kcal | 11% |
| Carbohydrates | 48g | 16% |
| Protein | 4g | 8% |
| Fat | 1g | 2% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 127mg | 5% |
| Potassium | 816mg | 17% |
| Fiber | 7g | 28% |
| Sugar | 11g | 22% |
| Vitamin A | 32572IU | 651% |
| Vitamin C | 15mg | 17% |
| Calcium | 80mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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