Baked Sweet Savory Mashed Potatoes Recipes
MASHED SWEET POTATOES
Provided by Food Network Kitchen
Categories side-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 7
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.
SAVORY TWICE BAKED SWEET POTATOES
These twice baked tubers are both sweet and spicy.
Provided by Andrea
Categories Side Dish Vegetables Sweet Potatoes
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place potatoes on baking sheet and bake until just softened, about 1 hour. Allow to cool for 15 minutes.
- Slice off 1/2 inch lengthwise from tops of potatoes. Scoop out pulp, leaving 1/4 inch thick shells. Reserve 4 shells; discard remaining 2. Mash pulp.
- In a small skillet, melt butter over medium heat. Add onion; cook until softened, about 8 minutes. Add brown sugar, zest, salt, cumin, cinnamon, pepper and allspice. Cook until sugar melts, about 2-3 minutes.
- Combine onion mixture with mashed sweet potatoes. Stir in sour cream and cilantro.
- In bowl with mixer on high speed, beat egg whites until soft peaks form. Gently fold whites into sweet potato mixture.
- Spoon or pipe mixture back into shells. Place on baking sheets; bake until filling is just set and tops begin to brown, about 15 to 20 minutes.
Nutrition Facts : Calories 334.9 calories, Carbohydrate 46.5 g, Cholesterol 36.8 mg, Fat 14.7 g, Fiber 6.6 g, Protein 5.9 g, SaturatedFat 9.2 g, Sodium 663.4 mg, Sugar 12.8 g
BAKED SWEET & SAVORY MASHED POTATOES
I got this from the internet--from someone who got it from Southern Living. I made it for Thanksgiving and my family just about licked the bowl clean! Really delicious!
Provided by mydesigirl
Categories Potato
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 614, Fat 30.1, SaturatedFat 15.6, Cholesterol 69.6, Sodium 1603.7, Carbohydrate 75.1, Fiber 7.1, Sugar 6.8, Protein 12.9
SKIN-ON SAVORY MASHED POTATOES
This is a version of Mashed Potatoes that my husband actually likes. You can use any type of potatoes and change the amounts of butter, sour cream, and milk to your taste. I like it with russets myself.
Provided by Moonharehayashi
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Yield 8
Number Of Ingredients 7
Steps:
- Bring a pot of lightly salted water to a boil. Add potatoes, and cook until tender, about 15 minutes.
- Drain potatoes, and transfer to a bowl. Add butter, and mash with a potato masher or electric mixer until potatoes are starting to become smooth. Add milk and sour cream, and mix to your desired texture. Careful not to over mix the potatoes once they are creamy. Season with garlic, basil, salt and pepper.
Nutrition Facts : Calories 202.5 calories, Carbohydrate 20.8 g, Cholesterol 32.7 mg, Fat 12.5 g, Fiber 2.7 g, Protein 2.9 g, SaturatedFat 7.9 g, Sodium 142.2 mg, Sugar 1.3 g
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- Bring potatoes, 1 teaspoon salt, and water to cover to a boil in a Dutch oven; cook 30 minutes or until tender. Drain.
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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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