Hello from Susan again! I have another great recipe today. I’ve been pretty lucky with the trial recipes so far – maybe the next one will be a stinker, but this one is fabulous!
What I liked: So tasty! Great in the freezer too. Sometimes having a fancy side dish makes just plain old meat loaf feel like a really good meal!
What I did not like: You do have to have fresh basil – this is not usually a problem in the summertime around here, but I just cringe every time I have to buy one of those little boxes of ‘fresh’ herbs for two bucks a pop. I know I’m not getting a full cup worth of leaves… Come on summer!
I got this recipe from what is fast becoming one of my favorite sites – http://www.paleomg.com Check out the original recipe and more:
– 3 Medium Sweet Potatoes – go for the more round and plump ones
– 5-6 strips of bacon, diced (I just sautéed the bacon and then diced it up so I didn’t have to touch raw meat….)
– 1 cup fresh basil leaves (go plant some more in the garden right now… I’ll wait…)
– 4-5 Tablespoons olive oil
– ¼ cup dry roasted almonds
– 1 Tablespoon lemon juice
– Salt and pepper to taste
– Preheat oven to 425 degrees
– Poke holes in all your sweet potatoes with a fork. I then wrapped them in aluminum foil and put them on an aluminum foil covered baking sheet – have you ever tried to clean baked sweet potatoes off of your pan? It is awful. Bake then for 25 to 35 minutes or until they are done – nice and soft in the middle.
– While they are baking, sauté your bacon in a pan until nice and crispy.
– In a food processor, mix your almonds and basil, and then slowly add your olive oil till you get a nice pesto consistency. Turn off your processor and add the lemon juice and salt and pepper to taste.
– When the bacon is finished, crumble it up and add to the pesto. The original recipe has you doing this in the pan with the bacon grease, but I skipped that bit and just mixed it all together in a clean bowl.
– When your sweet potatoes have finished cooking, cut them in halves and carefully scoop out the middle bits – make sure and leave a good edge of sweet potato around the sides of each one.
– Mix the scooped out sweet potato with the pesto/bacon until nice and smooth. Spoon this back into your sweet potato boats.
– Wrap them up to freeze now, or bake them for 8 to 10 more minutes until the top is a bit brown.