Baked Mashed Sweet Potatoes Recipes

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.

MASHED SWEET POTATO BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 2 quart casserole dish.
• In a large bowl, blend together the sweet potatoes, milk, orange juice, eggs, vanilla, sugar, salt, butter, nutmeg and cinnamon. Pour into prepared casserole dish.
• Mix together the 1/4 cup butter, brown sugar, flour and pecans; sprinkle over sweet potato mixture.
• Bake at 350 degrees F (175 degrees C) for 45 minutes.

DOUBLE-BAKED MASHED POTATOES

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil over high heat. Reduce heat to medium; cover and cook for 15-20 minutes or until tender. Drain., In a large bowl, mash potatoes. Add the sour cream, milk, butter and 1 cup cheese. Stir in the onion, bacon, salt and pepper. Spoon into a greased 2-qt. baking dish. Sprinkle with remaining cheese. , Bake, uncovered, at 350° for 30-35 minutes or until heated though.

BAKED MASHED POTATOES

Steps:

• Preheat oven to 350°F.
• Cream cooked potatoes, cream cheese sour cream and butter.
• Add onions, salt and pepper.
• Put in 13x9 inch baking dish which has been oiled.
• Top with parmesan cheese.
• Bake for 30 minutes.

BAKED MASHED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add potatoes, and cook until tender but firm, about 15 minutes; drain.
• In a large bowl, mash potatoes with the butter and milk. With a hand mixer, beat in cream cheese and onion. In a small bowl, beat the egg with a little bit of the mashed potatoes. Stir into potatoes, and season with salt and pepper. Transfer to a 2 quart casserole dish.
• Bake 1 hour in the preheated oven, or until puffy and lightly browned.

BAKED MASHED POTATOES

Steps:

• Cook potatoes until tender; drain. Place in a large bowl. Add milk, salt and 1 tablespoon butter; beat until light and fluffy. Fold in egg, sour cream, cottage cheese and onions. Place in a greased 1-1/2-qt. baking dish. Combine the cracker crumbs and remaining butter; sprinkle over potato mixture. Bake, uncovered, at 350° for 20-30 minutes or until crumbs are lightly browned.

MASHED SWEET POTATO CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix sugar and butter together in a bowl using an electric mixer. Add eggs and beat to combine. Mix in sweet potatoes. Beat in salt, cinnamon, and nutmeg. Pour in milk and orange juice; mix very carefully until combined. Pour into a casserole dish.
• Bake in the preheated oven until firm, about 45 minutes.

MASHED SWEET POTATOES

Steps:

• Preheat the oven to 400 degrees F. Pierce the sweet potatoes 2 or 3 times with a fork. Bake in a roasting pan for 45 to 60 minutes, until tender. Cut the potatoes in half, lengthwise. Hold the sweet potatoes with a potholder or towel and scoop out the potato flesh into a food mill or ricer.
• In a medium saucepan, heat the butter, syrup, zest, and vinegar over medium heat. Remove from the heat and mash the sweet potatoes in the pan. Stir to combine evenly. Season to taste with salt and pepper. Serve immediately.

HONEY-BUTTER BAKED CHICKEN WITH MASHED SWEET POTATOES

Steps:

• Preheat the oven to 400 degrees F. Arrange a rack inside a large roasting pan and set aside.
• Season the chicken both inside and out with the kosher salt and black pepper.
• In a small bowl, combine the honey, lemon zest and juice and butter. Place the chicken on a rack in a roasting pan breast side up and roast until lightly browned, about 15 minutes. Using a pastry brush, brush half of the honey mixture over the chicken, as well as sprinkling half the thyme over the chicken and return the chicken to the oven. Continue to cook another 30 minutes, or until an instant-read thermometer inserted in the thickest part of the thigh registers 180 degrees F. Remove the chicken from the oven and brush the remaining honey blend and sprinkle the remainder of the thyme over the chicken.
• Remove the chicken from the oven and transfer to a platter or cutting board to rest for 10 minutes before carving.
• To serve, spoon the sweet potatoes into the center of 4 large plates and arrange the chicken on top. Drizzle the chicken with any remaining pan juices and serve immediately with the sweet potatoes.
• Preheat the oven to 350 degrees F.
• Place the potatoes on a foil lined baking sheet and bake until tender and begins to ooze sugary syrup, about 1 hour and 15 minutes. Remove from the oven and let sit until cool enough to handle.
• Cut the potatoes in half lengthwise and scoop out the flesh with a spoon into a large bowl. Add the cream, sugar, butter, syrup, salt and pepper, and thyme, if using and mix, mashing until the potato mixture is smooth. Cover to keep warm until ready to serve.

BAKED SWEET & SAVORY MASHED POTATOES

Steps:

• Bring potatoes, 1 teaspoon salt, and water to cover to a boil. Cook 30 minutes, or until tender. Drain.
• Return potatoes to pan. Add sweet potatoes and cream cheese. Mush until smooth with potato masher. Stir in bacon, next 3 ingredients, remaining 2 teaspoons of salt.
• Spoon mixture into lightly greased 11x7-inch baking dish. Bake uncovered at 350°F for 20 minutes.
• Garnish with the rest of the bacon.

CANDIED MASHED SWEET POTATOES

Steps:

• Wrap sweet potatoes in foil and bake on 350 until done (approx. 1 hr).
• Allow sweet potatoes to cool in foil, this will loosen the skin so you can peel them by hand.
• Peel skin off potatoes.
• In a sauce pan combine - Butter, brown sugar, maple syrup, salt, cinnamon & cayenne pepper. Melt all ingredients.
• In a mixing bowl combine potatoes and cream.
• With a mixer whip potatoes and cream (I used a stand mixer).
• once the potatoes and cream have come together to the consistency of mashed potatoes, fold in the mixture from the sauce pan.
• Pour mixture into a baking dish.
• Top with marshmallows (optional).
• Bake on 350 for 45 minute.

STEVE'S (NOT MASHED) SWEET POTATOES

Steps:

• Peel and slice sweet potatoes into sticks about 1 inch thick (like fat french fries).
• Place in a large pot and add water until barely covered.
• Add orange, sugar, and seasonings to taste.
• Cook until crisp-tender: bring to a boil, reduce heat, boil gently for 5 to 8 minutes. (Nothing mushy here. There should still be some resistence in the bite.).
• Serve in syrup (cooking liquid). It's so pretty with the orange slices floating in it.

CANDIED SWEET MASHED POTATOES

Steps:

• Heat enough salted water to cover sweet potatoes (1/2 teaspoons salt to 1 cup water).
• Add potatoes and cover.
• Heat to boiling; reduce heat.
• Boil until tender, approximately 30 to 35 minutes; drain.
• Slip off skins and mash potatoes.
• Cover to keep warm.
• Mix remaining ingredients in a 10 inch skillet.
• Over medium heat, cook, stirring constantly, until smooth and bubbly.
• Pour mixture over mashed sweet potatoes and stir gently until heated through.
• Note; If you prefer, you can slice the potatoes instead of mashing them after you have removed the skins.
• Add to skillet with sugar mixture and stir gently until potatoes are glazed.

TWICE BAKED MASHED 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, 20 to 25 minutes. Drain and transfer to a large bowl.
• Preheat oven to 350 degrees F (175 degrees C).
• Mash potatoes with 1/4 cup butter until butter is melted. Beat sour cream and cream cheese into potato mixture until smooth; mix in 2 cups Cheddar-Monterey Jack cheese. Spread potato mixture into a 9x13-inch baking dish; sprinkle with remaining 1 cup Cheddar-Monterey Jack cheese, 2 tablespoons butter pieces, and bacon bits.
• Bake in the preheated oven until bubbling, cheese is melted, and edges are crisp, 20 to 25 minutes.