Savory Mashed Sweet Potatoes Recipe (2024)

FAQs

How can I enhance the taste of sweet potatoes? ›

Place the sweet potato meat into the bowl of an electric mixer fitted with a paddle attachment and add the orange juice, cream, butter, brown sugar, nutmeg, cinnamon, salt, and pepper. Mix together until combined but not smooth and transfer to a baking dish. Bake the potatoes for 20 to 30 minutes, until heated through.

Despite their sweet taste, these potatoes have an intermediate glycemic index (GI) level, meaning they are digested and absorbed fairly slowly, leading to a more gradual increase in blood sugar levels. But, a lot of these benefits, including nutrients and taste, can be lost by boiling sweet potatoes.

Instead of regular milk, pro chefs generally use a generous helping of buttermilk and plenty of half-and-half or (even better) heavy cream in their potatoes. If you think the bartenders up front are pouring heavy, they've got nothing on the cooks in the back who are in charge of the mashed potatoes.

Mash potatoes with half-and-half or milk using a potato masher. Add in the cream cheese and smash until the cheese melts into the potatoes. Add chives or scallions. Season with salt and pepper, to your taste.

Carrot, cauliflower, coconut, corn, endive, garlic, ginger, lime, orange, persimmon, pineapple, potato, rosemary, spinach.

Baking Soda – boiling the potatoes in baking soda draws out the starch and allows the outside to get brown and crispy. Sweet Potatoes – yams work fine too. Extra Virgin Olive Oil – gets infused with rosemary and garlic and is the key to getting that crispy exterior.

Along with anti-inflammatory properties, sweet potatoes have plenty of gut-friendly fiber, especially if you eat the skin. They are a mixture of soluble fiber, which can lower cholesterol and balance glucose, and insoluble fiber, which helps keep your bowels healthy and regular.

Scrub and pat potatoes dry. Pierce potatoes all over with the tines of a fork and bake in oven, directly on rack, until soft and caramelizing, 1 1/2 hours. Slash the tops of potatoes open with the tip of a sharp knife and push ends of each potato toward each other to open.

Baking can also cause an 80% drop in vitamin A levels, twice as much as boiling. Therefore, from a nutritional standpoint, boiling rather than baking should be recommended for cooking sweet potato.

How do you make mashed sweet potatoes less stringy? ›

Food Processor: Use a food processor for the smoothest, silkiest mashed sweet potatoes. How do you make mashed sweet potatoes less stringy? The secret to make mashed sweet potatoes less stringy is to use a food processor to mash the potatoes.

There is not much difference between boiling sweet potatoes with the skins on versus peeling them, but you will get a boost of fiber and potassium if you keep the skin on. The skin also adds a subtle texture to each bite. If you're looking for a smoother mash, peel the potatoes first before boiling.

Sweet potatoes contain high amounts of oxalates that may increase the risk of calcium-oxalate kidney stones. Sweet potatoes contain beta-carotene, and their excessive consumption can lead to hypervitaminosis A (vitamin A toxicity), in which excess vitamin A accumulates in the liver.

Add enough cold water to cover potatoes and sprinkle with salt. Bring to boiling, cover, and cook until tender. How long can you boil sweet potatoes: For one pound of sweet potatoes, cover the pan and cook sweet potatoes in the boiling salted water 20 to 25 minutes or until just tender.

You'll just have to boil the potatoes for only about 10 to 15 minutes, or until you can easily poke through them with a fork, then proceed with the baking as usual. And for even more crispiness, Ramsay suggests sprinkling the potatoes with a bit of flour right before putting them in the oven.

Sour cream adds a little bit of tangy flavor and a boost of richness to mashed potatoes. It's a fun change from the standard milk or cream and butter combo usually flavoring mashed taters. You can even try your hand at making homemade sour cream from heavy cream!

Adding egg yolks to a pot of mashed potatoes is an easy, dairy-free texture and taste upgrade that doesn't require any special techniques. The yolks harbor all the flavorful fats and emulsifying components and will thus effectively unify the fat and water in potatoes, translating to a smoother, uniformly creamy pot.