Amazing Whipped Sweet Potatoes Recipes

WHIPPED SWEET POTATOES

Steps:

• Preheat the oven to 350 degrees F.
• Prick the sweet potatoes all over with a fork, drizzle with olive oil and season with salt and pepper. Put them in a roasting pan and roast for 45 minutes until they are very soft. Remove the pan from the oven.
• In a small sauce pot, over low heat, heat the cream with the bay leaves, then keep warm until ready to puree potatoes. Discard the bay leaves before adding to potatoes.
• When the potatoes are cool enough to handle, scoop the flesh into the bowl of a food processor. Season with salt, cinnamon, nutmeg, orange zest, and brown sugar. Add cream and 1 tablespoon of butter and puree until super smooth.

WHIPPED SWEET POTATOES

Steps:

• Slice sweet potatoes into chunks. Place them in a large pot with cold water and let it come to a boil. Once the water is boiling, reduce the heat to medium-high. Cook for 20-30 more minutes, or until the sweet potatoes are fork-tender.
• Drain the water and return the potatoes back the pot. Add the butter, heavy cream, salt, pepper, vanilla, and nutmeg. Whip the mixture with a food processor, hand mixer, stand mixer, immersion blender, masher, or a fork.
• Serve and enjoy!

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!

WHIPPED SWEET POTATOES

Steps:

• Preheat oven to 400 degrees.
• Wash the sweet potatoes well and pierce the skin several times with a fork. Place the sweet potatoes on a rimmed baking sheet lined with foil and bake at 400 for 45-60 minutes, until tender. Note: actual baking time depends on the side of the sweet potatoes and may vary.
• Very carefully peel the skin off the hot sweet potatoes and place the orange flesh of the potatoes into a large mixing bowl; discard the skin.
• Add the melted butter and salt; whip the sweet potatoes with an electric mixer until smooth and creamy in texture.
• Stir in the brown sugar.

MAKE-AHEAD WHIPPED SWEET POTATOES

Steps:

• Preheat the oven to 425 degrees F. Roast the potatoes on a rimmed baking sheet until soft and tender, about 1 hour. Let cool for a few minutes, then use paper towels or a kitchen towel to help remove the skins.
• Process the sweet potato meat, butter, 1 1/2 teaspoons salt, cinnamon, allspice and cayenne in a food processor until smooth. Let cool to room temperature. Transfer to an airtight, microwave-safe container, label and date, and freeze for up to 2 weeks.
• To serve, reheat in the microwave, stirring often. Transfer to a serving dish, and top with the pecans and scallions.

WHIPPED SWEET POTATOES WITH CARDAMOM

Steps:

• Preheat oven to 325°F. Line 2 large baking sheets with heavy-duty foil. Place potatoes on baking sheets. Pierce potatoes with fork. Bake until very tender, about 1 1/2 hours. Let cool slightly.
• Increase temperature to 350°F. Peel warm potatoes and place in bowl of heavy-duty electric mixer. Beat potatoes until mashed. Add butter, cream, cardamom and nutmeg. Whip until smooth and creamy. Season with salt. Transfer potatoes to 13 x 9-inch oval baking dish. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.) Bake potatoes until heated through and beginning to brown on top, about 45 minutes.

MASHED SWEET POTATOES

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.

AMAZING WHIPPED POTATOES

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer to a large bowl.
• Beat butter and cream cheese into the potatoes with an electric mixer until butter is nearly melted. Add milk and sour cream; beat until smooth. Season with salt and black pepper.

AMAZING WHIPPED SWEET POTATOES

Steps:

• Preheat the oven to 375.
• Poke holes in the sweet potatoes with a fork.
• Roast the sweet potatoes in the oven for one hour.
• After 40 minutes, poke a few holes in the bananas and place them in the oven to roast with the potatoes.
• Remove the bananas and potatoes from oven and set them aside until they are cool enough to handle. (Don't turn off the oven!).
• Scrape the contents from the bananas into a large bowl.
• Peel the sweet potatoes and place them in the bowl.
• Add the 1/4 cup of butter, honey, half and half, and a little salt.
• Mix the contents of the bowl until they are smooth. You can use a mixer if you like.
• Transfer the contents to a baking dish and smooth the top.
• In a small bowl, combine the brown sugar, flour, pecans, and 2 tablespoons of butter with your hands until it forms a crumbly mixture.
• Sprinkle evenly over the top of the potato mixture.
• Bake for 20 minutes or until the topping is crispy. Serve warm.