Sweet Potatoes with Pistachio Butter

sweet potatoes with pistachio butter

This week officially kicks off holiday season on the blog, and I’ll be featuring a different pistachio-inspired, gluten-free, and diabetes-friendly recipe each day. Today is everyone’s favorite, sweet potatoes–and this time it comes with a pistachio punch! Tis the season for wonderful food!


Sweet Potatoes with Pistachio Butter

This is a great make ahead dish as they actually taste better if allowed to refrigerate overnight before serving.

Yield:  Eight ½ cup servings

//Ingredients//

  • 2 pounds cleaned and trimmed sweet potatoes
  • 2 tablespoons Pistachio Butter*
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon smoked salt
  • 1/2 teaspoon ground allspice
  • Optional garnish:  2 tablespoons chopped pistachios

 

//Instructions//

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Place sweet potatoes on a baking sheet and prick with a fork.  Bake until very tender when a fork or knife is inserted, approximately one hour.  Remove from oven.
  3. When cool enough to handle, remove peel and place in bowl of a food processor.
  4. Add the remaining ingredients.  Process until smooth.
  5. Transfer to ovenproof serving dish.  Cover and refrigerate overnight (or for up to two days).
  6. Bring to room temperature one hour before warming.
  7. Preheat oven to 300 degrees.
  8. Place casserole in oven and heat just until warmed through, approximately 25 minutes.
  9. Remove from oven and garnish with chopped pistachios if desired.  Serve immediately.

 

*Pistachio Butter

Yield: Approximately 1 cup or 16 tablespoons

//Ingredients//

  • 1 cup roasted unsalted pistachio kernels
  • 2 ½ tablespoons grapeseed oil

 

//Instructions//

  • Place pistachios and olive oil into food processor or blender
  • Process or blend until pistachio butter is smooth and creamy.

 

Nutrition Analysis for one 1/2 cup serving of Sweet Potatoes with Pistachio Butter

  • Calories   140
  • Calories from Fat    15
  • Total Fat  1.5g
  • Sat Fat  0g
  • Trans Fat     0g
  • Cholesterol  0g
  • Sodium  270mg
  • Total Carbohydrate 30g
  • Fiber    4g
  • Sugar  6g
  • Protein  3g
  • Vitamin A  380%
  • Vitamin C    25%
  • Calcium  2%
  • Iron     2%

© Cheryl Forberg 2016