Mashed Purple Sweet Potatoes Food

MASHED PURPLE SWEET POTATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Poke holes all over potatoes with a fork. Arrange in a baking dish.
• Bake in preheated oven until potatoes are easily pierced with a knife, about 45 minutes.
• Cut potatoes in half, widthwise, on a cutting board. Scoop flesh into a mixing bowl. Add coconut milk, lime juice, salt and pepper to taste. Beat with an electric mixer until smooth.

MASHED PURPLE SWEET POTATOES

Steps:

• Wash and peel sweet potatoes (*see note) and cut into large chunks. Place in a large pot and cover with cold water. Bring to a boil on the stove-top, cover and cook until fork tender, about 15-20 minutes.
• While the potatoes boil, combine the butter or ghee in a small sauce pot over medium-low heat. Add the garlic and herbs and let simmer for a few minutes until butter is completely melted and flavors of the herbs have infused into it. Set aside.
• Drain the potatoes once ready and place them back into the pot. Add the milk, salt and pepper and mash until creamy.
• Pour the melted butter herb sauce (reserving some for serving) onto the mashed potatoes and stir to combine.
• Serve with the additional butter herb sauce and finish with some flaky sea salt.

MASHED PURPLE SWEET POTATOES

Steps:

• Preheat your oven to 425 degrees Fahrenheit.
• Wash your potatoes well and stab the potatoes a few times with a fork.
• Wrap the potatoes in tin foil, shiny side in.
• Place your wrapped potatoes on a baking sheet and bake for about an hour. Remove from the oven and let cool for a few minutes.
• Unwrap your potatoes, peel the skin and add the flesh to a large mixing bowl.
• Add the butter and maple syrup. Let the butter melt for a couple of minutes and then use a hand mixer to mash and mix everything together. If you feel that the texture is too dense, add a little bit of milk, whipping cream, or sour cream.
• Transfer to a serving bowl and serve hot.

BAKED PURPLE MASH

Steps:

• Preheat the oven to 375 degrees F.
• Coat the bottom and sides of an 8 by 8-inch baking dish with 1 tablespoon butter. Set aside.
• In a large pot, add enough water to fill 3/4 of the way, and then add the potatoes, garlic and a hefty pinch of salt. Bring to a boil and cook until a fork is easily inserted, but the potatoes still hold their form, about 20 minutes. Strain in a colander and place back over the empty pot, allowing the remaining heat to evaporate some of the moisture from the potatoes and garlic, just a few minutes. Mash the contents of the pot well, and then add the remaining 2 tablespoons butter and the heavy cream. Mash until smooth, but if you like it chunky, leave it chunky. Then stir in 1 cup pepper jack cheese and 1/4 cup Parmesan. Spoon into the prepared baking dish and spread evenly. Stir together the remaining 1/4 cup Parmesan, 2 tablespoons jack cheese and breadcrumbs. Sprinkle the mixture evenly over the top of the potatoes. Bake in the oven until the top is golden brown, about 20 minutes. Serve warm.

MASHED PURPLE SWEET POTATO

Steps:

• Place sweet potato into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain.
• Peel sweet potato; mash in a bowl.
• Heat coconut oil in a skillet over medium heat; cook and stir mashed sweet potato until moisture evaporates, about 5 minutes.
• Place sweet potato in a bowl and top with boiled peanuts, peanut butter, and coconut cream.

MASHED PURPLE SWEET POTATOES

Steps:

• Wash, peel, and chop the purple sweet potatoes.
• Place the purple sweet potatoes into a large pot and cover with water.
• Allow the potatoes to cook and boil in the water for about 15-20 minutes until they are fork-tender.
• Drain the potatoes and then return to the pot.
• Add in warm oat milk and vegan butter.
• Mash and mix the potatoes until combined.
• Add salt to taste.
• Garnish with parsley and a pat of butter.

ROASTED PURPLE SWEET POTATOES

Steps:

• Cut 2 large purple sweet potatoes into thin wedges. Toss on a rimmed baking sheet with 1/2 lemon (quartered and sliced), 3 tablespoons olive oil, 1 tablespoon harissa and 1 teaspoon ground cumin; season with salt and pepper. Roast at 425˚ F, stirring once, until tender and lightly browned, 30 minutes. Top with chopped parsley.

GARLIC MASHED SWEET POTATOES

Steps:

• Start by preheating your oven to 400°F.
• Scrub the sweet potatoes clean. Pat dry and prick each one several times with a fork. Place on an ungreased sheet pan. Bake for 30 minutes.
• While the potatoes are baking, slice the top of the garlic head off so that the cloves are exposed. Wrap in aluminum foil.
• After the potatoes have baked 30 minutes, add the foil wrapped garlic to the pan with the potatoes. Bake for an additional 30 minutes.
• Remove the pan from the oven. Split the potatoes lengthwise, and then flip them so the cut side is up. Unwrap the garlic, and let both the garlic and potatoes cool for about 15 minutes.
• Scoop out the sweet potato flesh into the food processor bowl with the chopping blade. (The skins of my potatoes just peeled off in one piece, so I didn't have to dirty up a spoon to scoop the flesh.) Squeeze out the roasted garlic cloves over the potatoes. Add in the remaining ingredients.
• Pulse for 10 seconds. Scrape the bowl and stir the potato mixture around. Repeat the pulse and stir step 2 more times, or until everything is smooth.
• Serve and enjoy immediately!