Spiced Whipped Sweet Potatoes Food

WHIPPED SWEET POTATOES

Steps:

• Slice sweet potatoes into chunks. Place them in a large pot with cold water and let it come to a boil. Once the water is boiling, reduce the heat to medium-high. Cook for 20-30 more minutes, or until the sweet potatoes are fork-tender.
• Drain the water and return the potatoes back the pot. Add the butter, heavy cream, salt, pepper, vanilla, and nutmeg. Whip the mixture with a food processor, hand mixer, stand mixer, immersion blender, masher, or a fork.
• Serve and enjoy!

WHIPPED SWEET POTATOES

Steps:

• Heat oven to 350°F.
• Beat potatoes, butter and spices with mixer until blended.
• Spoon into 1-1/2-qt. casserole sprayed with cooking spray; top with marshmallows.
• Bake 15 to 20 min. or until potato mixture is heated through and marshmallows are lightly browned.

SPICED MASHED SWEET POTATOES

Steps:

• Place sweet potatoes in a large Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Meanwhile, in a small saucepan, heat remaining ingredients until bubbles form around sides of pan; remove from heat., Drain potatoes; return to pan. Mash potatoes, gradually adding cream mixture.

SPICY WHIPPED SWEET POTATOES

Steps:

• In a saucepan, bring the potatoes to a boil, reduce heat and simmer for 15 minutes, until soft.
• Drain and transfer the potatoes to a food processor.
• Add maple syrup, cayenne, chili powder, and salt. Process for 1 minute while adding the butter 1 tablespoons at a time.
• Warm in a pan and serve.

WHIPPED SWEET POTATOES

Steps:

• Preheat the oven to 350 degrees F.
• Prick the sweet potatoes all over with a fork, drizzle with olive oil and season with salt and pepper. Put them in a roasting pan and roast for 45 minutes until they are very soft. Remove the pan from the oven.
• In a small sauce pot, over low heat, heat the cream with the bay leaves, then keep warm until ready to puree potatoes. Discard the bay leaves before adding to potatoes.
• When the potatoes are cool enough to handle, scoop the flesh into the bowl of a food processor. Season with salt, cinnamon, nutmeg, orange zest, and brown sugar. Add cream and 1 tablespoon of butter and puree until super smooth.

SWEET AND SPICY GLAZED SWEET POTATOES

Steps:

• Preheat the oven to 350 degrees F.
• Put the olive oil in a large mixing bowl. Add the salt, pepper, cinnamon, ginger and 1 tablespoon of the honey and whisk to combine. Add the potatoes and toss to coat. Spread the potatoes on a baking sheet. Roast, stirring halfway though, until the potatoes are tender and the edges are crisp, 45 minutes to 1 hour.
• Meanwhile, make the glaze: Put the chili sauce, red pepper flakes, hot sauce and remaining 2 tablespoons honey in a small saucepot. Set the pot over medium-high heat and cook, stirring, until the ingredients come together, about 2 minutes.
• Pour the warm glaze over the potatoes on the baking sheet and toss to coat. Pour the glazed potatoes into a serving dish and sprinkle with the pecans and scallions. Serve warm.

CHIPOTLE SMASHED SWEET POTATOES

Steps:

• Put cubed potatoes into steamer basket and place steamer into a large pot of simmering water that is no closer than 2 inches from the bottom of basket. Allow to steam for 20 minutes or until the potatoes are fork tender. Add butter to potatoes and mash with potato masher. Add peppers, sauce, and salt and continue mashing to combine. Serve immediately.

SWEET AND SPICY SWEET POTATOES

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Place the sweet potato chunks into a large mixing bowl. Drizzle with the olive oil, then sprinkle the brown sugar, paprika, black pepper, onion powder, garlic powder, poultry seasoning, chili powder, and cayenne pepper overtop. Toss until the potatoes are evenly coated with the seasoning. Spread onto a baking sheet.
• Bake in the preheated oven for 15 minutes, then turn the potatoes over with a spatula, and continue baking until the sweet potatoes are golden and tender, 10 to 15 minutes more.

SPICED WHIPPED SWEET POTATOES WITH BROWN SUGAR

Steps:

• Position rack in center of oven. Preheat to 400 degrees. Pierce sweet potatoes in several places with fork; place on rimmed baking sheet. Bake until tender when pierced with fork, about 55 minutes. Cool slightly.
• Cut potatoes in half. Scoop out pulp into large bowl; discard peel. Add brown sugar, butter, lemon juice, grated orange zest, ground cinnamon, allspice, and nutmeg to sweet potato pulp. Using electric mixer, beat until mixture is smooth; season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Rewarm over medium low heat, stirring frequently, or cover with plastic wrap and rewarm in microwave oven on high until heated through.).
• Mound sweet potatoes in serving bowl. Garnish with cinnamon sticks if desired.