Whipped Sweet Potato Recipes

MAKE-AHEAD WHIPPED SWEET POTATOES

Steps:

• Preheat the oven to 425 degrees F. Roast the potatoes on a rimmed baking sheet until soft and tender, about 1 hour. Let cool for a few minutes, then use paper towels or a kitchen towel to help remove the skins.
• Process the sweet potato meat, butter, 1 1/2 teaspoons salt, cinnamon, allspice and cayenne in a food processor until smooth. Let cool to room temperature. Transfer to an airtight, microwave-safe container, label and date, and freeze for up to 2 weeks.
• To serve, reheat in the microwave, stirring often. Transfer to a serving dish, and top with the pecans and scallions.

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 oven to 400 degrees.
• Wash the sweet potatoes well and pierce the skin several times with a fork. Place the sweet potatoes on a rimmed baking sheet lined with foil and bake at 400 for 45-60 minutes, until tender. Note: actual baking time depends on the side of the sweet potatoes and may vary.
• Very carefully peel the skin off the hot sweet potatoes and place the orange flesh of the potatoes into a large mixing bowl; discard the skin.
• Add the melted butter and salt; whip the sweet potatoes with an electric mixer until smooth and creamy in texture.
• Stir in the brown sugar.

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

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.

ORANGE WHIPPED SWEET POTATOES

Steps:

• Place sweet potatoes and 2-1/3 cups orange juice in a large saucepan or Dutch oven. Cover and bring to a boil. Boil for 35-45 minutes or just until potatoes are tender. Drain and place in a large bowl. Mash potatoes with the brown sugar, butter, salt, nutmeg, ginger and remaining orange juice.

MAPLE-WHIPPED SWEET POTATOES

Steps:

• Preheat oven to 400 degrees. Prick sweet potatoes all over with a fork. Place on a rimmed baking sheet. Bake until very tender when pierced with a knife, 1 hour. When cool enough to handle, halve sweet potatoes. With a spoon, scoop out flesh (discard skins); transfer to a food processor. Add butter and syrup; process until smooth. Season with salt and pepper. Serve warm.

MASHED SWEET POTATOES

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.

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.

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.

SPICED WHIPPED SWEET POTATOES WITH BROWN SUGAR

Steps:

• Position rack in center of oven; preheat to 400°F. Pierce sweet potatoes in several places with fork; place on rimmed baking sheet. Bake until tender when pierced with fork, about 55 minutes. Cool slightly.
• Cut potatoes in half. Scoop out pulp into large bowl; discard peel. Add brown sugar, butter, lemon juice, grated orange peel, ground cinnamon, allspice, and nutmeg to sweet potato pulp. Using electric mixer, beat until mixture is smooth; season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat, stirring frequently, or cover with plastic wrap and rewarm in microwave oven on high until heated through.)
• Mound sweet potatoes in serving bowl. Garnish with cinnamon sticks and orange peel strips, if desired.

DEBBIE'S MARSHMALLOW WHIPPED SWEET POTATOES

Steps:

• Preheat the oven to 350 degrees.
• Lightly coat a 10 x 6 x 2 inch (1 1/2 quart) glass baking dish with nonstick cooking spray and set aside.
• Combine the sweet potatoes with 1/4 cup of the melted butter along with the brown sugar, cinnamon, nutmeg and salt in a mixing bowl and beat until very well blended.
• Add 1 cup of the marshmallows and blend.
• Transfer the mixture to the baking dish smoothing out the top with a spatula.
• Put the remaining marshmallows over the top.
• Bake for about 20 minutes or until the potatoes are very hot and the topping is golden brown.
• Remove from oven and serve immediately.

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.