Sweet Potatoes with Pistachio Butter

By: Cheryl Forberg
Yield: Eight ½ cup servings | *Pistachio Butter¹ Yield: Approximately 1 cup or 16 tablespoons


  • 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 *Pistachio Butter¹ Yield: 1 cup roasted unsalted pistachio kernels
  • 2 ½ tablespoons grapeseed oil


Preheat oven to 400° F.

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. When cool enough to handle, remove peel and place in bowl of a food processor. Add the remaining ingredients. Process until smooth. Transfer to ovenproof serving dish. Cover and refrigerate overnight (or for up to two days).

Bring to room temperature one hour before warming. Preheat oven to 300 degrees. Place casserole in oven and heat just until warmed through, approximately 25 minutes. Remove from oven and garnish with chopped pistachios if desired. Serve immediately.

*Pistachio Butter¹
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 1.5 g, Sat Fat 0 g, Trans Fat 0 g, Cholesterol 0 g, Sodium 270 mg, Total Carbohydrate 30 g, Fiber 4 g, Sugar 6 g, Protein 3 g, Vitamin A 380%, Vitamin C 25%, Calcium 2%, Iron 2%

¹Adapted from the American Pistachio Growers website Pistachio Butter