Mashed Sweet N Bitter Potatoes Recipes

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MASHED SWEET POTATOES



Mashed Sweet Potatoes image

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

6 sweet potatoes, peeled and cubed
¾ cup milk
½ cup butter
¾ cup maple syrup

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

MASHED POTATOES WITH BITTER GREENS AND SWEET ONIONS



Mashed Potatoes with Bitter Greens and Sweet Onions image

Don't mash these potatoes very much; they aren't meant to be smooth.

Provided by Martha Stewart

Categories     Gluten-Free Recipes

Number Of Ingredients 9

8 medium red potatoes (about 1 1/4 pounds)
1 tablespoon salt
1 teaspoon olive oil
2 tablespoons unsalted butter
1 large Vidalia or other sweet onion, sliced 1/4 inch thick
1 tablespoon dark-brown sugar
1/4 teaspoon freshly ground pepper
1/2 cup hot milk, or more as needed
1 bunch dandelion greens, arugula, or other bitter greens, washed

Steps:

  • Place whole potatoes and 2 teaspoons salt in a large pot and add water to cover. Bring to a boil. Reduce heat to medium high; cook until tender, 30 to 35 minutes. Drain, return to pot, and keep warm.
  • While potatoes are cooking, heat olive oil and 1 teaspoon butter in a medium skillet over medium heat. Add onions and sugar, 1/2 teaspoon salt, and 1/8 teaspoon pepper; saute, stirring occasionally, until caramelized, about 20 minutes. Set aside.
  • Meanwhile, remove stems from greens. Roughly chop a quarter of the greens; set aside. Place remaining greens in a serving bowl.
  • While potatoes are still hot, roughly mash using a large fork or a whisk. Add hot milk, remaining butter, 1/2 teaspoon salt, and 1/8 teaspoon pepper; mash to combine. Stir in half the onions and the chopped greens. Place potatoes over greens in bowl; top with remaining onions. Serve hot.

MASHED SWEET POTATOES



Mashed Sweet Potatoes image

Don't wait until the holidays to enjoy the honeyed flavor and velvety texture of this colorful root vegetable. Serve mashed sweet potatoes as a side dish to your favorite main dish, and you'll have them perfected by the time the holidays roll around.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 3 cups

Number Of Ingredients 5

2 medium sweet potatoes, peeled and cut into 2-inch chunks
1/2 cup half-and-half
3 tablespoons butter
2 tablespoons light-brown sugar
Coarse salt and ground pepper

Steps:

  • Set a steamer basket in a large saucepan. Fill with enough water to come just below basket; bring to a boil, then reduce to a gentle simmer. Place sweet potatoes in steamer basket and cover; steam until tender, 15 to 25 minutes. Drain, and return to saucepan.
  • Meanwhile, in a small saucepan, bring half-and-half, butter, and brown sugar to a simmer, stirring to combine; remove from heat. Add to drained sweet potatoes, and mash just until smooth; season with salt and pepper.

Nutrition Facts : Calories 219 g, Fat 12 g, Fiber 2 g, Protein 2 g

WHITE 'N' SWEET MASHED POTATOES



White 'n' Sweet Mashed Potatoes image

Sweet potatoes are a staple of Southern cooking here in North Carolina. Combined with russet potatoes, this recipe makes simple mashed potatoes a very special treat.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 7

1-1/2 pounds russet potatoes (about 4 medium), peeled and cubed
1-1/2 pounds sweet potatoes (about 4 medium), peeled and cubed
1 cup milk, warmed
1/4 cup butter, cubed
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Steps:

  • Place russet potatoes and sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain., In a large bowl, mash the potatoes with the milk, butter, salt, cinnamon and nutmeg until potatoes reach desired consistency.

Nutrition Facts :

PAPRIKA AND ORANGE SCENTED MASHED SWEET POTATOES



Paprika and Orange Scented Mashed Sweet Potatoes image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 9

3 1/2 to 4 pounds sweet potatoes (about 4 large)
Salt
1 cup chicken stock
1/2 stick butter
2 blood oranges or navel oranges, juiced and zested
3 tablespoons finely chopped fresh thyme
1 1/2 to 2 tablespoons smoked sweet paprika
1/2 teaspoon ground cinnamon
Freshly ground black pepper

Steps:

  • Peel and coarsely chop the sweet potatoes. Cover with water and bring to a boil in a large pot. Salt the water and cook the sweet potatoes until tender, 8 to 10 minutes. Drain and return the sweet potatoes to the hot pot. Mash the potatoes with the stock and butter. Add in the orange juice and 2 tablespoons of the orange zest. Then add in the thyme, paprika, cinnamon and some pepper. Taste and adjust the seasoning. Cover and remove from the heat and serve immediately. To keep warm, create a water bath by placing the pot of mashed potatoes in 1 inch gently simmering water in larger pot or deep skillet.

GARLIC MASHED SWEET POTATOES RECIPE BY TASTY



Garlic Mashed Sweet Potatoes Recipe by Tasty image

Here's what you need: sweet potatoes, butter, heavy cream, garlic, salt, pepper

Provided by Merle O'Neal

Categories     Sides

Time 30m

Yield 4 servings

Number Of Ingredients 6

4 sweet potatoes
2 tablespoons butter
¼ cup heavy cream
3 cloves garlic, minced
1 teaspoon salt
1 teaspoon pepper

Steps:

  • Add potatoes to a large pot of salted water. Place over medium/high heat and bring to a boil. Cook until fork tender, about 15-20 minutes.
  • Drain, peel, and mash potatoes until they reach a smooth consistency.
  • Add remaining ingredients to mash and mix to incorporate.
  • Enjoy!

Nutrition Facts : Calories 333 calories, Carbohydrate 54 grams, Fat 12 grams, Fiber 7 grams, Protein 4 grams, Sugar 17 grams

MASHED SWEET POTATOES WITH ROASTED GARLIC



Mashed Sweet Potatoes With Roasted Garlic image

There's no reason we can't treat sweet potatoes like regular potatoes, meaning mashing them with butter, cream and lots of salt. Roasting sweet potatoes in the oven - individually wrapped in foil to help them steam - is not just a hands-off way to cook them by avoiding large pots of boiling water, it also concentrates their flavor. Roasted garlic is an easy addition here; since the potatoes already need an hour's worth of oven time, the garlic can cook alongside. The mellowed, caramelized garlic cloves are then smashed into the silky spuds, creating a minimalist yet rich and savory side dish. Make this the night before and reheat it in a buttered casserole dish in the oven - or even in the microwave - with a couple of extra pats of butter on top, right before eating.

Provided by Eric Kim

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 6

1 large head of garlic
1 tablespoon extra-virgin olive oil
Salt and black pepper
2 pounds sweet potatoes (see Tip)
1/2 cup heavy cream
4 tablespoons unsalted butter

Steps:

  • Heat oven to 350 degrees. Turn the garlic head on its side and carefully cut off the very top end to expose the cloves. (Discard the top.) Place the head of garlic on a sheet of foil, cut side up, and drizzle with the oil and season with salt and pepper. Wrap tightly and place on a sheet pan. Wrap each sweet potato individually in foil and place on the pan alongside the garlic.
  • Bake until the sweet potatoes are tender and the garlic is soft, fragrant and slightly caramelized, about 1 hour. Set aside, still wrapped, to cool slightly.
  • Meanwhile, heat the cream and butter in the microwave in 30-second intervals, checking after each, until the butter is melted, about 1 minute. (Alternatively, you can heat the cream and butter in a small saucepan over medium until the butter is melted.)
  • Unwrap the sweet potatoes and peel them, discarding the skin and adding the flesh to a large bowl. Squeeze the garlic head, cut side down, into the bowl to release the roasted cloves. Pour in the hot cream and butter. Using a whisk or fork, break up the potatoes and garlic and vigorously stir until smooth and fluffy, at least 30 seconds. Taste for seasoning, adjusting with salt and pepper as needed. Transfer to a serving bowl and serve warm. (To make ahead, transfer to a buttered casserole dish or cake pan, cover and refrigerate for up to 24 hours, until ready to eat. Bake in a 350-degree oven or microwave until heated through, about 15 minutes. On Thanksgiving, you should reheat this when the turkey is out of the oven and resting.)

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