Buttery Mashed Yams Recipes

CINNAMON HONEY BUTTER MASHED SWEET POTATOES

Steps:

• Place cubed sweet potatoes into a large pot. Fill with water to cover. Place on the stove and bring to a boil over high heat.
• Once boiling, reduce heat to low and simmer sweet potatoes until tender (15-20 minutes). Drain well.
• Transfer sweet potatoes to a large mixing bowl while still hot. Add in butter, honey, cinnamon, and milk. Mash using a potato masher, or use a hand mixer to blend until smooth and well combined.
• Serve hot.

BUTTERY MASHED POTATOES

Steps:

• Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Meanwhile, in a small saucepan, heat cream, butter, salt and pepper until butter is melted. , Drain potatoes; return to pan. Mash potatoes, gradually adding enough cream mixture to reach desired consistency.

SERENA BAKES SIMPLY FROM SCRATCH

Steps:

• In a large saucepan add yams, cinnamon, sea salt and water.
• Cover and bring to a simmer over medium heat. Turn heat to low. Check yams after 15 minutes to make sure there is liquid still in the bottom of the pan, if not add another 1/4 cup water to prevent burning and check yams for doneness. Recover and continue to cook yams for another 5 minutes or until fork tender. DO NOT DRAIN.
• Remove lid and allow yams to sit for 3 minutes.
• Add butter and pepper.
• Mash yams with a potato masher until smooth and creamy. Add a splash of milk if needed.

MASHED YAMS

Steps:

• peel and cut yams into cubes.
• boil until tender (about 30 mins).
• drain.
• add butter, sugar, cinnamon.
• mix until smooth (I use the hand mixer but my mom prefers the stand mixer).

ROSEMARY MASHED POTATOES AND YAMS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8 inch square baking dish.
• Place garlic in small ovenproof bowl, and drizzle with olive oil. Roast for 30 minutes, or until very soft. Cool and peel the garlic, and reserve the oil.
• Boil potatoes and yams in a large pot of salted water until tender, about 20 minutes. Drain, reserving 1 cup liquid.
• Place potatoes and yams in a large bowl with milk, butter, rosemary, garlic, and reserved olive oil. Mash to desired consistency, adding reserved cooking liquid as needed. Mix in 1/4 cup cheese. Season with salt and pepper to taste. Transfer to the prepared baking dish. Sprinkle with remaining cheese.
• Bake until heated through and golden on top, about 45 minutes.

YAMS WITH SPICED SORGHUM BUTTER

Steps:

• Beat butter, sorghum syrup, cinnamon, cloves and cayenne in medium bowl to blend; season with salt. (Can be prepared 5 days ahead. Cover and refrigerate. Bring mixture to room temperature before using.)
• Preheat oven to 350°F. Rinse potatoes; pat dry. Pierce each several times with fork; place on baking sheet. Bake potatoes until tender, about 1 hour.
• Cut top of each potato lengthwise; press in ends to open top. Spoon some sorghum butter into opening of each potato and serve.
• *Sorghum syrup (a juice extracted from cereal grass) is available at some natural foods stores or by mail order; call Brownville Mills at 800-305-7990

YAM CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl combine yams, melted butter, white sugar, evaporated milk, eggs, nutmeg, cinnamon and vanilla extract. Mix well and transfer to a 9x9 inch casserole dish.
• In a medium bowl cream butter with brown sugar. Stir in walnuts and frosted cereal. Spread on top of yam mixture.
• Bake in preheated oven for 35 minutes.

MASHED SWEET POTATOES

Steps:

• Combine butter, cream, salt, sugar, and sweet potatoes in large saucepan.
• Cook, covered, over low heat, stirring occasionally, until potatoes fall apart when poked with fork.
• This will take between 30 to 45 minutes.
• Take off heat and mash sweet potatoes in saucepan with potato masher.
• You can also put potatoes into kitchen aid mixer and mix.
• Stir in salt and pepper to taste.
• Serve immediately.