Sweet Potatoes With Whipping Cream Recipes

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 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.

GOURMET SWEET POTATO CLASSIC

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Bake sweet potatoes 35 minutes in the preheated oven, or until they begin to soften. Cool slightly, peel, and mash.
• In a large bowl, mix the mashed sweet potatoes, salt, 1/4 cup butter, eggs, vanilla extract, cinnamon, sugar, and heavy cream. Transfer to the prepared baking dish.
• In a medium bowl, combine 1/4 cup butter, flour, brown sugar, and chopped pecans. Mix with a pastry blender or your fingers to the consistency of course meal. Sprinkle over the sweet potato mixture.
• Bake 30 minutes in the preheated oven, until topping is crisp and lightly browned.

WHIPPED SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large saucepan cook sweet potatoes in salted water over medium-high heat for about 20 minutes, or until done. Drain, and add orange juice, brown sugar, nutmeg and butter. Whip until smooth. Spread into a medium size casserole dish and top with marshmallows.
• Bake in preheated oven for about 10 minutes, or until marshmallows are golden brown.

SWEET POTATOES AU GRATIN

Steps:

• Place potatoes in a greased 8-in. square baking dish. In a bowl, beat egg. Add cream, salt, nutmeg and pepper; mix well. Pour over potatoes; sprinkle with cheese. Bake, uncovered, at 375° until the potatoes are tender, 40-45 minutes. If desired, top with fresh thyme to serve.

CREAMY SWEET POTATOES

Steps:

• In a large bowl, mash sweet potatoes. Add eggs, orange juice, butter, sugar, vanilla, nutmeg and salt; mix well. Transfer to a greased 3-qt. baking dish. , Bake at 350° until set, 35-40 minutes. Top with marshmallows; return to oven until they just begin to puff and melt, 5-10 minutes.

CREAMY MASHED SWEET POTATOES

Steps:

• Place potatoes into a large pot and cover with cold water; bring to a boil. Reduce heat to medium-low and simmer potatoes until tender, about 20 minutes; drain and transfer potatoes to a large mixing bowl.
• Beat potatoes with an electric mixer until smooth; add cream cheese and beat again until smooth. Season potatoes with sea salt.

SALT-RUBBED SWEET POTATOES WITH SOUR CREAM AND CHIVES

Steps:

• Heat the oven to 400 degrees. Line a sheet pan with parchment paper. Use a fork to poke holes all over the flesh of the damp potatoes, then rub each one all over with 1/2 tablespoon salt.
• Bake for about 1 hour, until tender, then allow to cool slightly before brushing off excess salt and slicing each one lengthwise. Open up the sweet potato, use a fork to rough up its flesh, then dollop each with 1 tablespoon sour cream and sprinkle with 1 tablespoon chives. Garnish with black pepper.

SWEET POTATOES WITH WHIPPING CREAM

Steps:

• Place cut sweet potatoes in an oven safe casserole dish.
• Mix sugar, cinnamon and salt; pour over sweet potatoes.
• Pour whipping cream over potatoes, pressing potatoes down into cream.
• Bake at 350 degrees for 1 hour, occasionally pushing potatoes down into cream.

CREAMY AND LIGHT MASHED SWEET POTATOES

Steps:

• Place the sweet potatoes in a large pot and cover with cold water. Bring to a boil, then reduce to a simmer. Cook until the potatoes are very tender, about 45 minutes. Drain the potatoes and let them stand to release any excess water, 10 to 15 minutes.
• Combine the sweet potatoes, cream, butter, sugar, lemon zest, nutmeg and salt in a large bowl. Mash until the mixture is light and smooth. Serve with a pat of butter.

PRALINE SWEET POTATOES

Steps:

• Butter one 2 quart casserole dish. Preheat oven to 350 degrees F (175 degrees C).
• In a mixing bowl, combine the sweet potatoes, sugar, vanilla extract, eggs and cream. Blend well, and spread evenly in casserole dish.
• Prepare the topping by combining the butter, brown sugar, flour and pecans. Mix until crumbly, and sprinkle over sweet potato mixture.
• Bake for 30 minutes in the preheated oven.

SWEET POTATO PONE WITH EGGNOG WHIPPED CREAM

Steps:

• Preheat the oven to 350 degrees F. Lightly spray a 9-by-9-inch baking dish with nonstick cooking spray.
• Whisk together the butter with the sugar and molasses in a large bowl. Whisk in the eggs, half-and-half and vanilla until smooth. Whisk in the salt, spices, orange zest and orange juice. Fold in the sweet potatoes. Pour the mixture into the prepared baking dish, then smooth the top and cover with foil.
• Bake until the center is set and the potatoes are soft, about 40 minutes. Remove the foil and bake until caramelized on top, another 10 minutes. Cool to room temperature, about 30 minutes, and serve with Eggnog Whipped Cream.
• Add the heavy cream and confectioners' sugar to the chilled bowl of a stand mixer fitted with the whisk attachment (or a chilled large bowl if using a hand mixer) and whisk on high speed until stiff peaks form, about 2 minutes. Gently fold in the eggnog and nutmeg, being careful not to break the whipped cream.

WHITE AND SWEET WHIPPED POTATOES

Steps:

• Combine russet potatoes and sweet potatoes in a large pot. Pour enough water over the potatoes to cover; add chicken bouillon. Bring water to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes; drain.
• Dump drained potatoes in a large bowl; add milk, butter, brown sugar, salt, pepper, allspice, and nutmeg. Whip the potato mixture with a potato masher or immersion blender until a desired consistency is reached.

SWEET POTATOES WITH CREAM CHEESE TOPPING

Steps:

• Scrub and pierce sweet potatoes and place on a microwave safe plate.
• Microwave, uncovered, on high for 10-13 minutes or until tender (turning twice).
• Meanwhile, in a small mixing bowl, beat the cream cheese, butter, brown sugar and pumpkin pie spice until smooth.
• Make a slice in the top of each potato; fluff pulp with a fork.
• Dollop with cream cheese mixture.

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.