My Favorite Mashed Sweet Potatoes Food

FAVORITE MASHED SWEET POTATOES

Steps:

• Place sweet potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; return to pan. Mash potatoes, gradually adding orange juice, brown sugar, syrup and pie spice to reach desired consistency.

EASY CREAMY MASHED SWEET POTATOES

Steps:

• Peel and cut sweet potatoes into 1-inch cubes. Add to a large pot and add enough water so that they are covered by about one inch of water. Add the salt and bay leaf.
• Bring the water to a boil, reduce the heat to a simmer and cook until the potatoes are easily pierced with a fork, 10 to 12 minutes. Drain well, and then return the potatoes to the pot. Or if you plan to use a food processor, add them directly to the processor bowl. (A food processor makes extra silky mashed sweet potatoes.)
• Add the butter, cinnamon, black pepper, and a pinch of salt. Mash the sweet potatoes with a potato masher until your desired consistency. If using a food processor, pulse until your desired consistency.
• For extra creamy sweet potatoes, stir in sour cream or a splash of heavy cream, milk, or half-and-half. Serve with extra butter and chopped fresh herbs (optional) on top.

BEST EVER MASHED SWEET POTATOES

Steps:

• Place potatos into pot of boiling water. Let boil for about 30 minutes or until potatos call off of fork when poked.
• As potots are finishing 1 combine butter, cream, sugar, cinnamon, nutmeg, vanilla and salt into saucepan. Cook on low-medium heat until ingrediencts melt well together (about 5-7 min).
• Pour finihsed potatos into colander.
• Take sauce off of heat and mash hot sweet potatos in saucepan with potato masher.
• Serve Immediatley.

BOBBY'S FAVORITE MASHED POTATOES

Steps:

• Put the potatoes in a large saucepan and cover with water by 2 inches. Add 2 tablespoons of kosher salt, bring to a boil and cook until fork tender, about 25 minutes.
• While the potatoes are cooking, heat the milk in a small saucepan over high heat, bring to a boil, cover and remove from the heat. Keep warm until the potatoes finish cooking.
• Drain the potatoes in a colander and return them to the saucepan over low heat. Stir the potatoes for about a minute in the saucepan to evaporate any additional water.
• Put the potatoes into a ricer or food mill set over a large bowl. Stir in the butter then 1 1/2 cups to all of the warm milk until creamy. Stir in creme fraiche, mascarpone or pesto, if desired. Season with salt and pepper.

MASHED SWEET POTATOES

Steps:

• Place potatoes and salt in a large pot.
• Add water to cover; bring to a boil; boil for 30 minutes or until potatoes are tender; drain.
• Let potatoes cool until you can handle them; peel and cut into chunks.
• Place potatoes, butter, half-and-half, cinnamon, nutmeg (if using), vanilla, and sugar in a large bowl.
• Beat using an electric mixer on medium speed until smooth.
• Spoon potato mixture into a lightly greased 13x9 inch baking dish.
• Bake at 350° for 30 minutes.
• Top with marshmallows; bake 15 more minutes or until golden.

MY FAVORITE MASHED SWEET POTATOES

Steps:

• Peel all ingredients and chop into cubes. They can be whatever size you like just remember they will cook faster if in smaller pieces.
• Fill large pot with water (enough to cover all in gredients) and bring to a boil.
• Add all ingredients into boiling water and boil until all ingredients are soft.
• Drain pot
• Mash everything together until it's a consistency you like.
• (optional step) I like my potatoes just like this, if you like them a bit creamier you can add a lil dash of milk (or even orange juice) to them.