Smashed Sweet Potatoes With Cashew Butter Sauce Food

SMASHED SWEET POTATOES WITH CASHEW BUTTER SAUCE

Steps:

• Use as many medium to large sweet potatoes as you need, allowing one whole or half sweet potato per serving. To bake, preheat the oven to 375°F. Wrap each potato in foil and place on the oven rack; bake for about 40 minutes, or until easily pierced with a knife. To microwave, allow 2 minutes per medium potato and 3 minutes per large. Test with a knife; if still too firm, cook an additional 1 minute per potato until done.
• Leaving the sweet potatoes in their jackets, cut each in half, smash lightly with a potato masher, and serve hot with freshly made Cashew Butter Sauce (page 216).

BUTTER SMASHED POTATOES

Steps:

• Preheat oven to 450* F.
• Bring a large pot of water to a boil, with 2 tbsp salt. Add potatoes, and boil until quite tender, but not falling apart.
• Line two baking sheets with parchment. Once potatoes are soft, place on baking sheets, leaving ample space between them.
• Use a flat bottomed glass to smash each potato to 1/4" thickness.
• Melt butter, and drizzle or brush over potatoes. Sprinkle with salt and pepper.
• Bake for 30 minutes, until crispy. Meanwhile, fry the bacon and shred the cheese. Dice the bacon.
• After the potatoes are out of the oven, sprinkle with the bacon and cheese.

MASHED SWEET POTATOES WITH SAGE BUTTER

Steps:

• Cover sweet potatoes with water in a 2-quart heavy saucepan and add salt. Cook, covered, over moderately high heat until tender, 15 to 20 minutes. Reserve 1/4 cup cooking liquid, then drain sweet potatoes in a colander. Transfer sweet potatoes and reserved cooking liquid to a bowl and mash with a potato masher.
• Mash together butter, sage, and salt and pepper to taste, then stir half of sage butter into sweet potatoes. Serve potatoes topped with remaining sage butter.

SWEET POTATO-CASHEW BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking 9x13 inch baking dish.
• Place the sweet potatoes in a large pot, and fill with enough water to cover. Bring to a boil, and cook until a fork easily pierces the potatoes, about 10 minutes. Drain, and cool.
• Mix the brown sugar, cinnamon, ginger, nutmeg, and salt together in a bowl. Stir in the cashews.
• Arrange half the sweet potatoes over the bottom of the prepared baking dish. Sprinkle with half the brown sugar mixture. Top with half the butter pieces. Repeat with a second layer of sweet potatoes, brown sugar mixture, and remaining butter pieces.
• Bake in preheated oven until potatoes are glazed with the brown sugar mixture, about 30 minutes. Sprinkle mini marshmallows over the top, and return to the oven to bake until browned, about 5 minutes more.