Creamy Un Sweet Potatoes Food

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.

MASHED SWEET POTATOES

Steps:

• Peel and cut sweet potatoes into 2-inch cubes.
• Place sweet potatoes in a large pot (6-quart) and cover with water by an inch. Season with 3 teaspoons salt and bring to a boil, reduce heat down to medium-low and allow to simmer until fork tender (about 15-20 minutes).
• Drain cooked potatoes, add in the butter, sour cream, garlic, remaining salt and parmesan.
• Mash with a potato masher until smooth, adding milk if desired for a smoother/lighter mash.
• Garnish with parsley, serve.

CREAMY TWICE-BAKED SWEET POTATOES

Steps:

• Preheat oven to 375°. Scrub potatoes; pierce several times with a fork. Bake on a foil-lined baking sheet until tender, 45-60 minutes. Cool slightly., Cut off a thin slice from top of each potato. Scoop out pulp, leaving 1/4-in.-thick shells. Mash pulp with cream cheese, brown sugar and cinnamon. Spoon into shells; return to pan. Top with pecans. Bake until heated through, 15-20 minutes.

CREAMY SWEET POTATO OATMEAL

Steps:

• Combine almond milk and salt in a saucepan and bring to a boil over medium-high heat. Add oats, sweet potatoes, flax seeds, cinnamon, ginger, and cloves. Reduce heat to medium and cook, stirring often, for 5 minutes.
• Remove from heat and stir in honey, butter, and vanilla extract.

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.

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.

CREAMED SWEET POTATOES

Steps:

• Preheat oven to 400°F.
• Place sweet potatoes on a baking sheet and roast until tender (approximately 1 hour). Let potatoes cool slightly and then peel.
• In a mixing bowl, mash sweet potatoes. Add remaining ingredients. Beat with an electric mixer at medium speed until smooth.

CREAMY UN-SWEET POTATOES

Steps:

• Scrub potatoes well; pierce with fork.
• Cook on high in microwave 6-8 minutes; actual cooking time may vary with size of potatoes and size of oven.
• Cut potatoes open and scoop out cooked flesh into medium mixing bowl. Add all other ingredients and mix well, until the cheeses and butter are incorporated, and potatoes are smooth.
• Spray a small casserole dish with cooking spray (I use an oblong ceramic baker, so it fits around other dishes). Mound the potato mixture in the dish.
• Bake in a 325 degree oven for 20-30 minutes (just enough time to rest and carve your turkey!) or until the "peaks" of the potatoes start to brown.
• Place a pat of butter on top and serve right out of the baking dish. Yumm!
• Serving size is for small dollops, as this is how many guests we have at Thanksgiving, there's hardly ever any left over, and we have lots of sides.
• To freeze for future use, cook as above. Let cool to room temperature, and spoon into zipper freezer bags in the quantity you desire. Labeling the freezer bags with contents and quantity before filling is recommended. Zip the bags closed and flatten to distibute mixture and "burp" to get rid of any extra air in the bag. Best used within 3 months of freezing.