Smashed Sweet Potatoes With Spinach Pesto Recipes

SMASHED SWEET POTATOES WITH SPINACH PESTO

Steps:

• Preheat oven to 425* F. Grease a large rimmed baking sheet.
• Wash sweet potatoes, scrubbing skin well. Cut into 1-inch slices and place on the prepared baking sheet.
• Pour a few tablespoons of water into the baking sheet, then place into the oven. Bake for 30 minutes, until sweet potatoes are soft.
• Meanwhile, make the pesto: use a food processor to combine walnuts, 1/4 cup parmesan, olive oil, garlic cloves, lemon juice, and salt. Pulse until well-combined. Then add basil leaves and spinach and pulse again until a pesto is formed.
• Remove sweet potato rounds from the oven, flip them over, and smash with a fork or potato masher.
• Spread each smashed sweet potato with a spoonful of pesto, then sprinkle a little extra parmesan cheese on top, if desired.
• Place the sweet potatoes back into the oven (still at 425*F) and bake for 5-10 minutes.

SMASHED POTATOES WITH SPINACH

Steps:

• Place potatoes, garlic, and enough water to cover in a medium saucepan.
• Bring to a boil, then reduce heat and cook, covered, until the potatoes are fork-tender (15-20 minutes).
• Add in the spinach, stirring, just until wilted.
• Drain the potatoes, garlic, and spinach.
• Return the mixture to the saucepan and add sour cream.
• Mash with a potato masher until the mixture is chunky.
• Stir in the chives, salt, pepper, and nutmeg and serve at once.

MASHED POTATOES WITH SPINACH PESTO

Steps:

• Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam for a few minutes. Meanwhile, place garlic, olive oil, vegetable broth, and spinach into a blender. Puree until smooth and set aside.
• When the potatoes are ready, mash until smooth, then fold in Parmesan cheese, and season to taste with salt and pepper.