Brledmashedsweetpotatoes Recipes
MASHED SWEET POTATOES
These simple, savory sweet potatoes are mashed and seasoned to perfection with cream & butter!
Provided by Holly Nilsson
Categories Side Dish
Time 40m
Number Of Ingredients 4
Steps:
- Dice potatoes into 2" chunks.
- Bring a large pot of salted water to a boil. Add potatoes and boil until tender, about 15 minutes.
- Drain well and allow to sit in the colander a few minutes to make sure all water evaporates.
- Add butter to the potatoes and mash with a hand masher. Add cream or milk a little bit at a time to reach desired consistency. You may not need all of the cream.
- Season with salt and pepper. Serve hot and top with a dash of cinnamon if desired.
Nutrition Facts : Calories 297 kcal, Carbohydrate 45 g, Protein 3 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 33 mg, Sodium 196 mg, Fiber 6 g, Sugar 9 g, ServingSize 1 serving
MASHED SWEET POTATOES
Simple mashed sweet potatoes flavored with maple syrup and butter.
Provided by RAINSPIRIT
Categories Side Dish Vegetables Sweet Potatoes
Time 55m
Yield 6
Number Of Ingredients 4
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender, 20 to 30 minutes.
- With an electric mixer on low, blend potatoes, slowly adding milk, about 1/2 a cup at a time. Use more or less to achieve desired texture. Add butter and maple syrup to taste. Blend until smooth. Serve warm.
Nutrition Facts : Calories 352.5 calories, Carbohydrate 50.9 g, Cholesterol 43.1 mg, Fat 16.2 g, Fiber 3.3 g, Protein 2.9 g, SaturatedFat 10.2 g, Sodium 160.1 mg, Sugar 32.3 g
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- Place the cubed sweet potatoes in a large saucepan or Dutch oven and add enough water to cover by about 1″. Add 1 teaspoon of the salt and bring the mixture to a simmer over medium-high heat. Reduce the heat and simmer, uncovered, until the potatoes are tender (in other words, it’s easy to slide a fork in and out), about 9 to 12 minutes.
- Drain well, then return the potatoes to the pot. Mash the sweet potatoes to your desired consistency.
- Promptly add almost all of the green onion and parsley, reserving a small amount of each for garnish. Add the garlic, and stir to combine. Then stir in most of the sour cream (reserve roughly 1 tablespoon for garnish), all of the butter, and the remaining 1 teaspoon salt. Season to taste with additional salt (I usually add another 1/4 to 1/2 teaspoon) and freshly ground black pepper.
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