I went to Germany with my Skat last week for his job. It was nice to get out of the city for several days. I realize how noisy it is living in the middle of Copenhagen when we’re somewhere that doesn’t require earplugs for sleeping. The peace and quiet was good for my brain.
Having said that, it’s always nice to come home to our apartment and back into the kitchen. One of our first meals upon returning was this recipe I’m sharing with you today. It’s my sweet potato basil puree, which has only 4 ingredients (not counting salt and pepper)!
I developed this recipe last month when I had 2 leftover sweet potatoes. Rather than just reheating the potatoes and eating them, I thought it’d be a nice idea to make a puree out of it, to be placed underneath some bone-in baked chicken.
We bought a mini food chopper last month, which I’ve used at least 3 times a week since we bought it. I threw the leftover sweet potatoes into the mini food chopper and after a few seconds, they looked like mashed sweet potatoes. The mixture tasted good, but then I added a little cashew milk. That one tablespoon of cashew milk made it slightly creamy while thinning it out perfectly. Even better!
The next time I made it, I put some fresh basil in there because we had a basil plant in our kitchen that was headed for the trash can, with only a few leaves left. If you saw the mint plant in my “Mint Chocolate Smoothie” post you know that we waste nothing! It was after I added the fresh basil that this recipe became worthy of sharing. Sweet potato and fresh basil pair so nicely together! The fresh basil is wonderfully fragrant. See the green specks?
What I love about this sweet potato basil puree is that you can use serve it for a special occasion or a regular weeknight dinner because it’s delicious (most important), easy to make (always a plus), and can look fancy (bonus!).
I served it to my husband and guests for his birthday dinner a couple of weeks ago. And….of course I served it with chicken because the Danish chicken is incredible. A piece of steak or a slice of pork would also go nicely with this puree. You could even throw some leftovers on it!
We had it again on Monday night for dinner. I fried up chicken in a skillet (BOK!!!!) and roasted some kale. Quick and easy.
I’m a “less is more” kind of person. I hate stuff and extra crap, especially in the kitchen. But, I don’t know what took me so long to get a mini food chopper. Now I can make small batches of things without having to fill a big food processor. Plus, it’s easy to clean – I can disassemble it and thoroughly wash it in less than 60 seconds. I timed it! If you’re on the fence about buying one, let me just say this….
We’re a bit tight on kitchen storage here in our Copenhagen apartment. We have one drawer in our kitchen. ONE. I have to store our mini food chopper in another room. So when I want it, I have to go into another room to retrieve it off a shelf and then bring it into the kitchen. Then I drag the kitchen island closer to transformer since we are in Denmark (and you know the electricity deal). THEN I can plug it into the transformer with the cord fully extended. And even with all that, it’s STILL worth it! So go get yourself a mini food chopper and simply plug it into the wall like a normal person! No excuses!
I hope you enjoy making this and eating it!
Sweet Potato Basil Puree
Yield: Four servings of ¼ cup each
1 lb. raw organic sweet potatoes (approximately 2 cups mashed after roasting)
2 teaspoons refined coconut oil (melted)
1 tablespoon cashew milk
small handful fresh basil (must be fresh – not dried)
½ teaspoon salt
⅛ teaspoon black pepper
- Preheat the oven to 400°. Line a tray with tin foil.
- Wash sweet potatoes and dry thoroughly.
- Cut the tips off of the potato. Using a fork or knife, poke a few holes in each potato.
- Melt the coconut oil and brush the potatoes all over.
- Bake the potatoes for anywhere between 35-50 minutes, flipping the potatoes halfway. This may take longer or shorter, depending on the size of the potatoes. Potatoes are done when you can stick them with a fork and they’re soft inside.
- Let the potatoes cool slightly then peel the skins off. (I usually eat the skins because they are SO good.)
- Put the potatoes in a mini food processor and process until smooth – about 10 seconds. Add cashew milk and process until combined – a few seconds. Add basil and process until you see large green basil flecks. Add salt and pepper to taste.
- I like cashew milk for its creaminess and mild taste. You can use whatever kind of dairy-free milk you like.
- I roast sweet potatoes in coconut oil because I find it lends a sweetness that you don’t get from the olive oil. But olive oil is nice as well for roasting.
- When using coconut oil for roasting, I prefer “refined” coconut oil since it has a more mild taste than the unrefined coconut oil.
- If you’re serving this with something super salty, you may want to reduce the amount of salt to ¼ teaspoon. Taste it and see.
Nutritional Information Per Serving (¼ cup): 121 Calories, 3g Fat, 916mg Sodium, 23g Carbohydrates, 3g Fiber, 5g Sugar, 2g Protein