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!
Nutrition Facts : Calories 128 cal
WHIPPED BEAUREGARD YAMS WITH CARDAMOM
Two of my favorite things: yams and cardamom! A recipe from Bon Appetit November 1996 issue. Original recipe calls for sweet potatoes, which you can substitute but I like my Beauregards.
Provided by COOKGIRl
Categories Yam/Sweet Potato
Time 2h40m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Line a baking sheet with aluminum foil. Pierce each yam with a fork several times and place the yams on the baking sheet.
- Bake yams until tender, about 1 hour depending on size.
- Decrease the oven temperature to 350 degrees. Peel the warmed yams and place in a heavy mixing bowl.
- Beat yams with electric mixer until mashed. Next add the butter, whipping cream, ground cardamom and grated nutmeg. Whip until smooth and creamy.
- Season with salt and white pepper.
- Transfer potatoes to 3 quart oven-proof baking dish and bake until heated through and beginning to brown on the top, approximately 30-35 minutes.
- Season to taste. Serve warm.
Nutrition Facts : Calories 379, Fat 17.9, SaturatedFat 11.1, Cholesterol 54.3, Sodium 95.3, Carbohydrate 52.9, Fiber 7.4, Sugar 1, Protein 3.4
WHIPPED SWEET POTATOES WITH CARDAMOM
Categories Milk/Cream Mixer Dairy Side Bake Thanksgiving Sweet Potato/Yam Fall Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 12
Number Of Ingredients 5
Steps:
- Preheat oven to 325°F. Line 2 large baking sheets with heavy-duty foil. Place potatoes on baking sheets. Pierce potatoes with fork. Bake until very tender, about 1 1/2 hours. Let cool slightly.
- Increase temperature to 350°F. Peel warm potatoes and place in bowl of heavy-duty electric mixer. Beat potatoes until mashed. Add butter, cream, cardamom and nutmeg. Whip until smooth and creamy. Season with salt. Transfer potatoes to 13 x 9-inch oval baking dish. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.) Bake potatoes until heated through and beginning to brown on top, about 45 minutes.
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