Creamy Mashed Sweet Potatoes Food

MASHED SWEET POTATOES

Steps:

• Peel and cut sweet potatoes into 2-inch cubes.
• Place sweet potatoes in a large pot (6-quart) and cover with water by an inch. Season with 3 teaspoons salt and bring to a boil, reduce heat down to medium-low and allow to simmer until fork tender (about 15-20 minutes).
• Drain cooked potatoes, add in the butter, sour cream, garlic, remaining salt and parmesan.
• Mash with a potato masher until smooth, adding milk if desired for a smoother/lighter mash.
• Garnish with parsley, serve.

MASHED SWEET POTATOES

Steps:

• Preheat the oven to 425°F and line a baking sheet with foil.
• Use a fork to poke a few holes into the sweet potatoes. Place on the baking sheet and roast until very tender, about 60 minutes.
• Scoop the cooked sweet potato flesh out of the skins and place in a food processor. Add the olive oil, milk, rosemary, garlic, ginger, salt, and several grinds of pepper and process until creamy. If you prefer a chunkier consistency, mash with a potato masher. Season to taste.
• Transfer to a bowl and garnish with the thyme. Serve with a pat of butter, if desired.

MASHED SWEET POTATOES

Steps:

• Cook Sweet Potatoes: Add the sweet potatoes to a large pot of salted, boiling water. Cook for 20-25 minutes or until fork tender.
• Mash Ingredients: Drain the potatoes and transfer them to a large mixing bowl. Add the butter, cream, sour cream, and salt to the bowl. Using a potato masher or a hand mixer, blend everything together until smooth and completely mixed.
• Finish & Serve: Top with fresh thyme. Serve.

CREAMY SWEET POTATOES

Steps:

• In a large bowl, mash sweet potatoes. Add eggs, orange juice, butter, sugar, vanilla, nutmeg and salt; mix well. Transfer to a greased 3-qt. baking dish. , Bake at 350° until set, 35-40 minutes. Top with marshmallows; return to oven until they just begin to puff and melt, 5-10 minutes.

CREAMY MASHED SWEET POTATOES

Steps:

• Place potatoes into a large pot and cover with cold water; bring to a boil. Reduce heat to medium-low and simmer potatoes until tender, about 20 minutes; drain and transfer potatoes to a large mixing bowl.
• Beat potatoes with an electric mixer until smooth; add cream cheese and beat again until smooth. Season potatoes with sea salt.

EASY CREAMY MASHED SWEET POTATOES

Steps:

• Peel and cut sweet potatoes into 1-inch cubes. Add to a large pot and add enough water so that they are covered by about one inch of water. Add the salt and bay leaf.
• Bring the water to a boil, reduce the heat to a simmer and cook until the potatoes are easily pierced with a fork, 10 to 12 minutes. Drain well, and then return the potatoes to the pot. Or if you plan to use a food processor, add them directly to the processor bowl. (A food processor makes extra silky mashed sweet potatoes.)
• Add the butter, cinnamon, black pepper, and a pinch of salt. Mash the sweet potatoes with a potato masher until your desired consistency. If using a food processor, pulse until your desired consistency.
• For extra creamy sweet potatoes, stir in sour cream or a splash of heavy cream, milk, or half-and-half. Serve with extra butter and chopped fresh herbs (optional) on top.

WHIPPED SWEET POTATOES RECIPE

Steps:

• Wash and peel potatoes and cut into chunks. Place in a steamer basket over a pot of boiling water (the water shouldn't touch the bottom of the steamer basket), cover, and cook for 15 to 20 minutes or until sweet potatoes are tender when pierced with a fork or knife.Note: If you don't have a steamer basket, you could boil the sweet potato chunks. Place the sweet potato chunks into a large pot and cover with cold water (there should be an inch or two of water above the potatoes, basically ensuring that they are fully submerged and covered by the water). Bring to a boil and cook for 15 to 20 minutes or until tender. Drain. Note: As you are boiling the potatoes, reduce the heat, if necessary, while still maintaining a boil.
• Carefully remove potatoes from the steamer basket and place in a mixing bowl. Use a hand mixer to whip. Start on low speed to just break up, increasing the speed a little as you whip. Alternatively, you could give them a head start by simply mashing with a potato masher before using a mixer.
• Melt butter in a saucepan over medium-low heat. Once melted, remove from heat and add heavy cream, salt, black pepper, cinnamon and nutmeg. Whisk to combine. Pour over sweet potatoes and whip again, just until creamy.
• Transfer whipped sweet potatoes to a serving dish and garnish, if desired, with more butter, parsley and/or chives. Serve and enjoy!

CREAMY MASHED SWEET POTATOES

Steps:

• Cook the sweet potato chunks in boiling water until tender and mashable; drain and return to the hot pot.
• Start mashing cooked sweets potatoes with a masher. Mash in the rf cream cheese, ff sour cream, butter, chives, salt, pepper, and nutmeg. Mash until all is smooth and cream cheese has melted.
• Spoon into large serving dish and sprinkle with the slivered almonds.

MASHED PURPLE SWEET POTATOES

Steps:

• Wash and peel sweet potatoes (*see note) and cut into large chunks. Place in a large pot and cover with cold water. Bring to a boil on the stove-top, cover and cook until fork tender, about 15-20 minutes.
• While the potatoes boil, combine the butter or ghee in a small sauce pot over medium-low heat. Add the garlic and herbs and let simmer for a few minutes until butter is completely melted and flavors of the herbs have infused into it. Set aside.
• Drain the potatoes once ready and place them back into the pot. Add the milk, salt and pepper and mash until creamy.
• Pour the melted butter herb sauce (reserving some for serving) onto the mashed potatoes and stir to combine.
• Serve with the additional butter herb sauce and finish with some flaky sea salt.

CREAMY AND LIGHT MASHED SWEET POTATOES

Steps:

• Place the sweet potatoes in a large pot and cover with cold water. Bring to a boil, then reduce to a simmer. Cook until the potatoes are very tender, about 45 minutes. Drain the potatoes and let them stand to release any excess water, 10 to 15 minutes.
• Combine the sweet potatoes, cream, butter, sugar, lemon zest, nutmeg and salt in a large bowl. Mash until the mixture is light and smooth. Serve with a pat of butter.