Healthy Mashed Sweet Potatoes Food

MASHED SWEET POTATOES

Steps:

• Boil potatoes until tender, drain and reserve. Return the pot to the stove top over medium heat. Add butter and bananas to the pot. Cook bananas 5 minutes and add the juice of 1 orange to the pot, reserve the zest. Allow the juice to cook out, 1 minute. Add potatoes to the pot and the stock and sugar. Mash potatoes, banana, stock and sugar together until well combined. Season with nutmeg, salt, pepper and orange zest, to your taste. Mash to combine spices and serve.

EASY MASHED SWEET POTATOES

Steps:

• Bring 1 or 2 inches of water to a boil in a large saucepan fitted with a steamer basket. Add sweet potatoes and steam until very soft, 15 to 18 minutes. Transfer to a medium bowl and mash with milk, butter, salt and pepper.

MASHED SWEET POTATOES

Steps:

• Preheat the oven to 425°F and line a baking sheet with foil.
• Use a fork to poke a few holes into the sweet potatoes. Place on the baking sheet and roast until very tender, about 60 minutes.
• Scoop the cooked sweet potato flesh out of the skins and place in a food processor. Add the olive oil, milk, rosemary, garlic, ginger, salt, and several grinds of pepper and process until creamy. If you prefer a chunkier consistency, mash with a potato masher. Season to taste.
• Transfer to a bowl and garnish with the thyme. Serve with a pat of butter, if desired.

SAVORY MASHED SWEET POTATOES

Steps:

• Place sweet potatoes in a large saucepan; cover with water to 2 inches above potatoes. Bring to a boil over high; reduce heat to medium-low, and simmer until tender, about 18 minutes. Remove from heat. Drain and return potatoes to saucepan.
• Combine butter and olive oil in a small skillet over medium; cook until browned and fragrant, about 3 minutes. Remove from heat; stir in thyme.
• Add milk, salt, and pepper to sweet potatoes; mash with a potato masher to desired consistency. Drizzle with butter mixture; gently stir once or twice. Garnish with thyme leaves.

HEALTHY MASHED SWEET POTATOES

Steps:

• Cut sweet potatoes into bite-sized chunks and steam in a steamer basket for 20-25 minutes or until the potatoes are fork-tender.
• While the potatoes are cooking, heat the olive oil in a medium non-stick skillet and saute your onions and garlic along with a pinch of salt for about 8 minutes or until fragrant and translucent.
• In a medium bowl combine steamed sweet potatoes, onion and garlic mixture, rosemary, and Greek yogurt.
• Mash everything together and season with salt and pepper.
• Serve and enjoy!

20-MINUTE MASHED SWEET POTATOES

Steps:

• Pierce the sweet potato with a fork on all sides. Microwave on high until very tender and the flesh is easily pierced with a fork, about 4 minutes per side. Let stand for 5 minutes, until cool enough to handle.
• Meanwhile, in a medium microwave-safe bowl, add the butter, milk, maple syrup, kosher salt, and ground cinnamon. Microwave to heat through, 50-60 seconds. Don't allow the mixture to boil.
• On a cutting board, use your fingers to peel the cooked sweet potato. Roughly mash it with a fork right on the cutting board, then transfer the mash to the bowl with the warm butter mixture.
• Keep mixing and mashing with a fork (or with a hand masher) until the mash is uniform and smooth, about 1 more minute. It won't be perfectly smooth unless you use a hand mixer or an immersion blender. But I like it a bit rustic. When done mixing, I do like to use a rubber spatula to smooth it out, as shown in the video below.

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.

SIMPLE SAVORY MASHED SWEET POTATOES

Steps:

• Wash and scrub the sweet potatoes; pat dry.
• To bake the sweet potatoes, preheat the oven to 400 degrees F. Place pricked potatoes on a foil-lined baking pan to catch any juices that leak, then into the preheated oven and cook for 45 minutes, or until the potatoes are fully cooked and tender, up to 1 hour.
• To cook the sweet potatoes more quickly, carefully prick each sweet potato about 6 times, place in microwave oven on a paper towel and cook on High 15 to 17 minutes, or until a knife is easily inserted into center of potatoes.
• When cool enough to handle, remove skin and any dark spots from potatoes. In a medium bowl, mash potatoes with butter and season with salt and pepper. Stir in sour cream and scallions until well mixed. Serve immediately sprinkled with reserved green onions on top.

HEALTHY MASHED POTATOES

Steps:

• Bring a large pot of salted water to a boil. Place the diced potatoes and garlic inside the pot. Cook covered until the potatoes are tender, about 16-20 minutes.
• Drain and the return the potatoes and garlic to the pan. Add the sour cream, vegetable broth and butter. Using a fork, masher or electric beaters, mash the potatoes until smooth or until your desired consistency. Season with salt and pepper to taste.
• Serve warm and top with fresh herbs, if desired.

MASHED SWEET POTATOES

Steps:

• Preheat the oven to 400 degrees F. Pierce the sweet potatoes 2 or 3 times with a fork. Bake in a roasting pan for 45 to 60 minutes, until tender. Cut the potatoes in half, lengthwise. Hold the sweet potatoes with a potholder or towel and scoop out the potato flesh into a food mill or ricer.
• In a medium saucepan, heat the butter, syrup, zest, and vinegar over medium heat. Remove from the heat and mash the sweet potatoes in the pan. Stir to combine evenly. Season to taste with salt and pepper. Serve immediately.

GARLIC SWEET POTATO MASH

Steps:

• In a large pot boil sweet potatoes in salted water until tender, drain in a colander.
• Meanwhile, melt butter and sauté garlic until lightly golden.
• Return potatoes to the pan, add milk and sour cream; mash until smooth and creamy. Adjust salt and pepper to taste.

MASHED SWEET POTATOES

Steps:

• Cook potatoes in boiling water in large saucepan 10 min. or until tender. Remove potatoes from saucepan; drain.
• Cook and stir onions in dressing in same saucepan on medium-high heat 5 min. or until crisp-tender. Add potatoes; mash lightly.
• Add remaining ingredients; cook on medium heat until heated through, stirring occasionally.

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:

• Dice potatoes into 2" chunks.
• Bring a large pot of salted water to a boil. Add potatoes and boil until tender, about 15 minutes.
• Drain well and allow to sit in the colander a few minutes to make sure all water evaporates.
• Add butter to the potatoes and mash with a hand masher. Add cream or milk a little bit at a time to reach desired consistency. You may not need all of the cream.
• Season with salt and pepper. Serve hot and top with a dash of cinnamon if desired.

MASHED SWEET POTATOES

Steps:

• Bring a large pot of water to boil on high heat.
• Peel the sweet potatoes with a hand peeler.
• Dice the potatoes into chunks and place them into the pot. Cook the potatoes for 20-30 minutes, or until the potatoes are fork tender.
• Drain the potatoes over a colander.
• Place the potatoes in a large mixing bowl and mash them with a hand masher or electric beater.
• Then, pour the butter and milk into the mixture and continue mixing until creamy. Season with salt and pepper.
• Scoop the mashed sweet potatoes into a bowl, sprinkle with chopped parsley and serve!

STEAKHOUSE MASHED SWEET POTATOES

Steps:

• Combine sweet potatoes, milk, brown sugar, vanilla and nutmeg in a large saucepan.
• Bring to a slow boil, reduce, cover and cook over low heat stirring the sugar & milk mixture onto the potatoes.
• Cook for approximately 30-45 minutes.
• Remove from heat, mash in a large bowl combining the sugar, milk vanilla mixture into the potatoes.
• For more buttery potatoes, add ½ teaspoon of butter while mashing.
• Shake ground nutmeg over potatoes to taste.
• If you want a slightly browned version, place potatoes in Pyrex pan and bake for 10 minutes at 350°F for a crispy outer layer.